Take-out Tuesday, Slow Cook Cheesy Hashbrown Potato & Sausage Soup

the Painted Apron

5 years ago

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

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

Click here for the recipe

Enjoy!

Slow Cooker Cheesy Hashbrown Potato & Sausage Soup

Frozen shredded hashbrowns combine with cheese, sausage and chicken broth for an easy prep hearty soup

Course Main Course, slow cooker, Soup

Cuisine American

Keyword easy soup, hashbrown potatoes, homemade Velveeta, potato and sausage soup, potato soup, sausage soup, slow cooker potato soup

Prep Time 15

Cook Time 8

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

*substitute 8 oz. cream cheese and 2 cups grated cheddar for Velveeta if desired

**you can use a good beer or ale along with chicken broth for a beer cheese soup version, if using a 12 oz beer {1 1/2 cups} use only 2 1/2 cups chicken broth

You can also add sauteed chopped onion and/or celery, sweet peppers or corn kernels

***you can use Cream of Mushroom, Cream of Chicken, Cream of Celery, or Cream of Potato soup