Slow Cooker Cheesy Hashbrown Potato & Sausage Soup
Frozen shredded hashbrowns combine with cheese, sausage and chicken broth for an easy prep hearty 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
*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