Description
This Cheesy Sausage Potato Soup is a hearty and comforting meal perfect for any chilly day. Packed with Italian sausage, tender hash browns, sweet corn, and creamy Velveeta cheese, it offers a rich and flavorful experience that is easy to prepare in under 30 minutes. The addition of Rotel diced tomatoes and green chilies adds a mild kick, balancing the creamy texture with a hint of spice.
Ingredients
Scale
Sausage Base
- 1 (16-oz) package Italian sausage, casings removed
- 3 Tbsp all-purpose flour
Soup Liquids and Vegetables
- 2 (32-oz) cartons low-sodium chicken broth
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
- 3 Tbsp dried minced onion flakes
- 1/2 (32-oz) package frozen cubed hash browns
- 1 cup frozen corn kernels
Cheese and Cream
- 1 (16-oz) package Velveeta, cubed
- 1 cup sour cream
Instructions
- Cook the Sausage: In a large Dutch oven over medium heat, cook the Italian sausage for about 10 minutes until it is browned and crumbly. Once cooked, drain the excess fat to ensure the soup isn’t greasy.
- Add Flour and Cook: Sprinkle in the all-purpose flour and cook, stirring constantly for 2 minutes. This step helps to thicken the soup later by cooking out the raw flour taste.
- Combine Broth and Vegetables: Gradually stir in the low-sodium chicken broth, undrained diced tomatoes with green chilies, dried minced onion flakes, frozen cubed hash browns, and frozen corn kernels. Bring this mixture to a boil to combine all flavors.
- Simmer the Soup: Reduce the heat and let the soup simmer gently for 10 minutes or until the potatoes are tender. This allows the flavors to meld and the potatoes to soften perfectly.
- Incorporate Cheese: Stir in the cubed Velveeta cheese until fully melted into the hot soup, creating a creamy, cheesy base.
- Finish with Sour Cream: Remove the soup from heat and stir in the sour cream. Be careful not to boil the soup after adding sour cream to prevent curdling. Serve warm and enjoy.
Notes
- Using low-sodium chicken broth allows you to control the saltiness of the soup more effectively.
- Do not boil the soup after adding sour cream; this helps maintain a smooth, creamy texture without curdling.
- For a spicier version, add more diced green chilies or a dash of cayenne pepper.
- You can substitute Velveeta with a blend of cheddar cheese for a more natural cheese flavor, but the melting properties may differ.
- To make the soup thicker, increase the amount of flour by 1-2 tablespoons as you cook the sausage.
