Cheesy Sausage Potato Soup

Cheesy Sausage Potato Soup – ready in under 30 minutes! Sausage, chicken broth, Rotel diced tomatoes and green chiles, diced hash brown potatoes, corn kernels, Velveeta cheese, and sour cream. Everyone LOVED this soup! Can make the soup on the stovetop or in the crockpot. Serve with some crusty bread for a quick and easy weeknight meal!

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Creamy Sausage Potato Soup Recipe

Soup season is in full swing at our house, and this Cheesy Sausage Soup has been on repeat. It is packed full of all of my favorite foods! Sausage, Rotel tomatoes, chicken broth, corn, cheese, potatoes, and sour cream. OMG! A super simple recipe that has a lot of flavor. I made for dinner last night and we both went back for seconds. Seriously delicious! This is a great recipe for cold weather. I love to curl up with a bowl of hot soup and some crusty bread. Comfort food at its best. Give this a try the next time you need a meal the whole family will enjoy.

bowl of cheesy sausage potato soup

How to Make Cheesy Sausage Potato Soup

This soup is super easy to make on the stove top and on the dinner table in under an hour. In a Dutch oven or large soup pot, cook sausage over medium-high heat for 10 minutes or until sausage is browned and crumbly; drain on a paper towel. Add flour, and cook over medium heat, stirring constantly, for 2 minutes. Gradually stir in broth, diced tomatoes and green chilies, onion flakes, hash browns, and corn, and bring to a boil. Reduce heat, and simmer for 10 minutes or until potatoes are tender. Stir in Velveeta cheese until melted. Stir in sour cream. Do not boil the soup after adding the sour cream. Season with salt and black pepper.

Tips & Frequently Asked Questions

  • I use spicy Italian sausage in the soup. You can use any type of sausage you prefer: mild italian sausage, hot Italian sausage, turkey sausage, chicken sausage, pork sausage, sweet Italian sausage, or andouille sausage.
  • Can substitute ground beef.
  • Can substitute a can of diced tomatoes for the Rotel tomatoes if you are worried about the heat.
  • Here is our recipe for homemade chicken stock: https://www.plainchicken.com/slow-cooker-chicken-broth/
  • Add fresh spinach or kale for an Olive Garden Zuppa Toscana Soup copycat.
  • I use frozen diced potatoes. You can use any type of potato that you prefer. Russet potatoes, yukon gold, or red potatoes all work fine.
  • Can I make Cheesy Sausage Potato Soup in the slow cooker? Yes! Brown the sausage and add all of the ingredients except the cheese and sour cream to the crockpot. Cook on LOW for 6 hours, or until hot. Stir in the cheese and sour cream and cook until the cheese has melted.
  • Store leftovers in an airtight container in the refrigerator.
  • Don’t like Velveeta cheese? You can substitute sharp cheddar cheese.
spoonful of sausage and potato soup

What to Serve with Creamy Potato Soup

This soup has quickly become a favorite at our house. This recipe makes a lot of soup. Leftovers are equally delicious reheated. We like to garnish the soup with some green onions, red pepper flakes, and parmesan cheese. Serve with some crusty bread and a green salad. You really can’t beat this easy meal! I always have the ingredients on hand so we can make a large pot of this potato sausage soup this time of year.

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bowl of sausage and potato soup with text overaly

Cheesy Sausage Potato Soup

Yield: 8 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cheesy Sausage Potato Soup – ready in under 30 minutes! Sausage, chicken broth, Rotel diced tomatoes and green chiles, diced hash brown potatoes, corn kernels, Velveeta cheese, and sour cream. Everyone LOVED this soup! Can make the soup on the stovetop or in the crockpot. Serve with some crusty bread for a quick and easy weeknight meal!

Ingredients:

  • 1 (16-oz) package Italian sausage, casings removed
  • 3 Tbsp all-purpose flour
  • 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
  • 1 (16-oz) package Velveeta, cubed
  • 1 cup sour cream

Instructions:

  • In a large Dutch oven, cook sausage over medium heat for 10 minutes or until sausage is browned and crumbly; drain.
  • Add flour, and cook over medium heat, stirring constantly, for 2 minutes. Gradually stir in broth, diced tomatoes and green chilies, onion flakes, hash browns, and corn, and bring to a boil.
  • Reduce heat, and simmer for 10 minutes or until potatoes are tender. Stir in Velveeta until melted. Stir in sour cream and serve. Do not boil the soup after adding the sour cream.

Notes:

  • I use spicy Italian sausage in the soup. You can use any type of sausage you prefer: mild italian sausage, hot Italian sausage, turkey sausage, chicken sausage, pork sausage, sweet Italian sausage, or andouille sausage.
  • Can substitute ground beef.
  • Can substitute a can of diced tomatoes for the Rotel tomatoes if you are worried about the heat.
  • Here is our recipe for homemade chicken stock: https://www.plainchicken.com/slow-cooker-chicken-broth/
  • Add fresh spinach for an Olive Garden Zuppa Toscana Soup copycat.
  • I use frozen diced potatoes. You can use any type of potato that you prefer. Russet potatoes, yukon gold, or red potatoes all work fine.
  • Can I make Cheesy Sausage Potato Soup in the slow cooker? Yes! Brown the sausage and add all of the ingredients except the cheese and sour cream to the crockpot. Cook on LOW for 6 hours, or until hot. Stir in the cheese and sour cream and cook until the cheese has melted.
  • Store leftovers in an airtight container in the refrigerator.
  • Don’t like Velveeta cheese? You can substitute sharp cheddar cheese.

Steph

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Comments

  1. My son and hubs do not like chunks of tomatoes, I always have to substitute those I’m any recipe. What can I substitute for the Rotel in this?

    1. If it’s chunks they don’t like, just blend them in a blender or food processor or use an immersion blender before adding them. It will still give the soup a wonderful flavor, but will make it a creamier consistency after the other things are added. Just add a few extra potatoes if it doesn’t seem thick enough.

    2. I sometimes put my can of tomatoes in the blender and either completely puree it or pulse it so it leaves finer chunks.

  2. I know people think I’m weird because I like soup year round. I mean what is different about a hot plate of fried chicken, potatoes and gravy and vegetable, for example, as opposed to a bowl of soup. So anyway. Tried this one and it is very good. I used what I had on hand so I didn’t have quite enough potatoes (used frozen tots which worked fine). I halved everything and it is very good. Thanks for sharing the recipe.

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