It was the first cold day of the season, and I was needing something warm my cold bones. Something hearty. And easy. Definitely easy. This smoked sausage nacho soup hit the spot. Cheesy goodness, crisp corn, tomatoes, potatoes and smoked sausage all join in for a spoon after spoon of deliciousness. I didn’t have big expectations for this soup. But yet it more than blew me away. I’d make this again in a heartbeat. It’s a bowl of warming happiness.
Leave It Alone. Well. Maybe.
I wouldn’t change anything about this smoked sausage nacho soup… Except if I wanted it to be a bit spicy. In that case I’d add spicy Rotel. And I’d use Mexican Velveeta. Those would add just a bit of heat. Not much, but a little. But if you make it as written, it’s fantastic. You could always add a bit more hot sauce if you wanted it spicier. Or just serve the hot sauce on the side for everyone to decide how hot theirs should be.
Also try my celery and cheddar soup.
Smoked Sausage Nacho Soup
Ingredients
- 1 box Au gratin potatoes
- 2 cups water
- 15.25 ounce whole kernel corn drained
- 10 ounce Rotel diced tomatoes with green chiles
- 8 ounces smoked sausage sliced thin. Browned in a skillet with a splash of oil if desired.
- 2 cups whole milk
- 16 ounces Velveeta cheese cubed
- ½ teaspoon hot sauce
Instructions
- In a Dutch oven or large saucepan, add the Au gratin potatoes and the seasoning packet along with the water, corn and tomatoes. Stir together.
- Bring the mixture to a boil then reduce the heat to a simmer. Cover and simmer for 15-18 minutes, stirring often, until the potatoes are just tender. Make sure that the potatoes stay under the liquid the entire cooking time.
- Stir in the smoked sausage, milk, Velveeta cheese and hot sauce. .
- Cover and let simmer another 5 minutes, stirring often, until the Velveeta has melted.
Notes
Nutrition
Nutritional values are approximate.
