This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it’d be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. —Angela Sheridan, Opdyke, Illinois,
Ingredients
- 4 cans (14-1/2 ounces each) diced new potatoes, undrained
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2-1/2 cups water
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 6 green onions, chopped
- 1 medium sweet red pepper, chopped
- 1 tablespoon dried minced onion
- 1 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 pound bulk spicy pork sausage
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 carton (8 ounces) French onion dip
- Tortilla chips
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Directions
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Nutrition Facts
1-1/2 cups: 529 calories, 30g fat (13g saturated fat), 62mg cholesterol, 1981mg sodium, 43g carbohydrate (5g sugars, 8g fiber), 18g protein.
