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
Directions
1
In a large Dutch oven, cook sausage over medium heat for 10 minutes or until sausage is browned and crumbly; drain.
2
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.
3
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.
4
Add fresh spinach for an Olive Garden Zuppa Toscana Soup copycat.
5
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.
6
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.
7
Store leftovers in an airtight container in the refrigerator.
8
Don’t like Velveeta cheese? You can substitute sharp cheddar cheese.
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.