Prep Ahead:

• Chop the potatoes and onions and add to a large resealable bag or container, along with the corn, broth concentrate, salt, and sausage.
• Shred the cheese, if needed, and store in a separate bag or container.

Prepare From Prepped:

Instant Pot Instructions:

• Add the bag of vegetables and broth to the Instant Pot. Secure the lid and set to High Pressure, 20 minutes, with quick pressure release.
• After the soup has cooked, remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
• Add the slurry back into the pot, then stir in the half and half.
• Serve the soup with shredded cheese on top, if desired.

Slow Cooker Instructions:

• Add the bag of vegetables and broth to the slow cooker and secure the lid.
• Cook on low for 4 hours, high for 2 hours, until the potatoes are soft and falling apart and the sausage is cooked all the way through.
• remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
• Add the slurry back into the pot, then stir in the half and half.
• Serve the soup with shredded cheese on top, if desired.

Stovetop Instructions (cornstarch not needed here)

• Add the contents of the bag of vegetables and sausage, including broth, to a pan over medium heat.
• Bring the contents of the pot to a rolling simmer.
• Lower the heat and cook, 40-50 minutes, until the potatoes are cooked all the way through and starting to fall apart, and the sausage is cooked through.
• Stir in the half and half and heat through.
• Serve the soup with cheese on top, if desired.

Make From Fresh:

Instant Pot Instructions:

• Add all the ingredients to the Instant Pot except for the cornstarch and half and half. Secure the lid and set to High Pressure, 20 minutes, with quick pressure release.
• After the soup has cooked, remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
• Add the slurry back into the pot, then stir in the half and half.
• Serve the soup with shredded cheese on top, if desired.

Slow Cooker Instructions:

• Add all the ingredients except for the cornstarch and the half and half, and secure the lid. Cook on low for 4 hours, high for 2 hours, until the potatoes are soft and falling apart and the sausage is cooked all the way through.
• remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
• Add the slurry back into the pot, then stir in the half and half.
• Serve the soup with shredded cheese on top, if desired.

Stovetop Instructions (cornstarch not needed here)

• Heat 2 tablespoons of olive oil over low heat until shimmering, and then add the onions and cook until starting to soften, about 3-5 minutes.
• Add the chopped potatoes, corn, broth, and salt and bring to a rolling simmer.
• Turn the heat to low and cook, 40-50 minutes, until the potatoes are cooked all the way through and starting to fall apart, and the sausage is cooked through.
• Stir in the half and half and heat through.
• Serve the soup with cheese on top, if desired.