Sausage Potato Soup

This meal was so delicious! The kids and adults loved it and I was perfect for this start of fall weather we are having here in TN.


Ingredients:


1 (16-oz) roll of breakfast sausage (you could also use Italian sausage with the casings removed)

3 Tbsp all-purpose flour

2 (32 oz) cartons low-sodium chicken or vegetable broth

10 oz can Rotel diced tomatoes and green chiles, do not drain

3 Tbsp onion powder

Either 6 to 8 russet potatoe, peeled and chopped and cooked until fork tender (or you can use 1/2 (32-oz) package frozen cubed hash browns)

15oz corn niblets, drained

1 (16-oz) package Velveeta, cubed

1 cup sour cream


Clues:

  • In a large Dutch oven, cook sausage over medium heat for 10 minutes or until sausage is browned and crumbly; drain.

  • Add flour, and cook over medium heat, stirring constantly, for 2 minutes. Gradually stir in broth, Rotel, onion powder, potatoes, and corn, and bring to a boil.

  • Reduce heat, and simmer for 10 minutes or until potatoes are extra soft/falling apart. Stir in Velveeta until melted. Stir in sour cream and serve.


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