Holy Moly Potato Soup Food

HOLY MOLY POTATO SOUP

Holy Moly Potato Soup image

This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it'd be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. -Angela Sheridan, Opdyke, Illinois

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

4 cans (14-1/2 ounces each) diced new potatoes, undrained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups water
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
6 green onions, chopped
1 medium sweet red pepper, chopped
1 tablespoon dried minced onion
1 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound bulk spicy pork sausage
2 cups (8 ounces) shredded sharp cheddar cheese
1 carton (8 ounces) French onion dip
Tortilla chips

Steps:

In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 529 calories, Fat 30g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 1981mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 8g fiber), Protein 18g protein.

POTATO HOMINY SOUP

Potato Hominy Soup image

Make and share this Potato Hominy Soup recipe from Food.com.

Provided by Mercy

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon ground cumin
4 medium potatoes, peeled and cubed
1 cup green chili, chopped
6 cups vegetable broth
4 cups yellow hominy, canned,rinsed and drained
1/4 cup cilantro, chopped

Steps:

Heat the oil in a medium-sized pot, and saute onion and garlic for 3 minutes.
Add the cumin, stir well, then add the potatoes and green chilies.
Cook over medium heat, stirring occasionally, another 5 minutes.
Add the vegetable broth and hominy.
Simmer the soup, covered, over low heat for 45 minutes.
Stir in the cilantro and serve hot.

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