Holy Moly Potato Soup

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

Directions

1. 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.
2. 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