Take-out Tuesday, Slow Cook Cheesy Hashbrown Potato & Sausage Soup
This might be the easiest soup you’ll ever make
It only takes a few minutes to put together
and then it’s ready to simmer all day
for a kid friendly, and comforting supper
Six ingredients~
Frozen hashbrowns, chicken broth, breakfast sausage,
a creamed soup, garlic powder and cheese
I think Velveeta is magic but if you are anti-Velveeta,
you can substitute cream cheese and grated cheddar,
details are in the note section of the recipe card below
OR
you can even make your own Velveeta with this recipe here
Put the potatoes into a sprayed 6 quart oval slow cooker
Season with salt, pepper and optional garlic powder
Pour in the chicken broth, then stir in the Cream soup
You can also substitute beer for part of the chicken broth
for a beer cheese soup version if desired, see note on the recipe card
I used Campbell’s Cream of Bacon, but you can use
Cream of Chicken, Cream of Mushroom, Cream of Celery
OR you can make your own cream soup base here
Brown sausage and stir into soup mixture
If you want to add some vegetables
saute chopped onion, celery, sweet peppers in the sausage renderings
or add canned or frozen corn kernels
Cover and set slow cooker to low for 6-8 hours One hour before serving,
add the Velvetta {or cream cheese and cheddar}
Continue cooking for 1 hour,
stirring once during that last hour to distribute cheese
Garnish with grated cheddar and green onions for a little color when serving
We had ours with Italian Party Bread
So good!
This marinara sauce monkey bread isn’t just for parties,
it’s a great side for soup, salad, pasta or just about anything
Enjoy!
Slow Cooker Cheesy Hashbrown Potato & Sausage Soup
Equipment
- slow cooker
Ingredients
- 1 bag 30 oz. shredded hashbrown potatoes, thawed
- 16 oz breakfast sausage, mild or hot
- 16 oz Velveeta Cheese*
- 4 cups chicken broth**
- 1 can 12 oz. Cream of Bacon*** soup
- salt and pepper
- garlic powder to taste optional
- chopped green onions and grated cheese for garnish optional
Instructions
- Cook sausage in a skillet until it is browned, crumbling into small pieces as you stir during browning. Drain sausage on paper towels
- Spray or line your slow cooker and add potatoes.
- Season potatoes with salt and pepper and garlic powder if desired
- Pour in chicken broth, then stir in cream soup until it's blended with the broth
- Stir in cooked sausage, cover and cook on low for 6-7 hours.
- One hour before serving cut Velvetta into cubes and add to soup. If substituting cream cheese, cut it into cubes and add it along with the grated cheddar at this time. Replace cover and cook 1 more hour.
- Stir soup well and serve. Garnish with green onions and more grated cheese if desired
Notes
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
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Good morning, Jenna! What a delicious looking soup with lots of flavor. This is definitely comfort food in a bowl. Wishing you a lovely Tuesday!
Thanks Pam, normally I would saute onion and celery to put in it but I was afraid my 2 picky little boys might not eat it 🙂
My husband would really like this one. Thanks for sharing the recipe 🙂
It’s definitely a man pleaser, thanks Martha
I would lick the whole bowl CLEAN! Can’t resist creamy cheese soup.
I know right! The ultimate comfort food, thanks Angie!
I’ve never thought of using frozen hash brown potatoes in a soup, but what a great idea!
They are so good and using them makes the soup so easy to throw together~
That sounds fabulous. I’ve used hash browns in soup before but with the cheese, that would be wonderful!
So easy and so good!
Sounds like a hearty soup! Temps are actually in the uppers 60’s here in Philly this week… Grilling weather here:@)
Yay! I know you’re ready to fire up your grill!
Coming from Tennessee, sausage comes in only slightly behind bacon in my book. I like the idea of substituting cream cheese and standard cheese for the Velveta. Thanks for the great idea. Your soup sounds and looks delicious.
Thank you Linda, I left veggies out because of my 2 picky little boys who panic if they spot a piece of onion or celery 🙂
Not only are we salad lovers here but soup comes in a close second. This recipe sounds delicious and perfect for a chilly evening. Have a wonderful day……..
Thank you Emily, this soup is truly a no effort meal!