Cheesy Sausage Soup

By ccavaletti

Ingredients

• 1 lb mild ground sausage
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup chopped onion
• 3 Tbsp all-purpose flour
• 2 (32 oz) cartons chicken broth
• 1/2 (32 oz) pkg frozen cubed hash browns
• 1 c frozen corn
• 1 (16 oz) pkg Velveeta
• 1 c sour cream

Preparation

Step 1

In a large Dutch oven, cook sausage and next 3 ingredients 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, hash browns, and corn, and bring to a boil.

Reduce heat, and simmer for 10 minutes or until potatoes are tender.

Stir in cheese until melted; stir in sour cream (do not boil).

From Cooking with Paula Deen, September/October 2015