Holy Moly Potato Soup

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

• 

  Total Time

  Prep: 20 min. Cook: 4 hours
• 

  Makes

  10 servings

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 chilies, 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

Directions

• In a 6-qt. slow cooker, combine the first ten ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add to slow cooker.
• Cook, covered, on low to allow flavors to blend, 4-5 hours. Adding cheese and onion dip the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips.

Taste of Home Editors