This creamy breakfast sausage and potato soup merges breakfast classics into a hearty, one-pot meal featuring browned sausage, hash browns, and a rich potato-based broth finished with scrambled eggs and shredded cheese.
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Set your pressure cooker to the sauté function and brown the breakfast sausage, breaking it up as it cooks.
In a separate bowl or measuring cup, whisk together the cream of potato soup mix and water until smooth.
Pour the soup mixture over the browned sausage in the pressure cooker.
Add the frozen shredded hash browns and frozen diced onions to the pot.
Pour in the chicken broth, then add the all-purpose seasoning and freshly ground black pepper. Stir everything to combine.
Secure the lid on the pressure cooker, set it to seal, and cook on high pressure for 10 minutes. Allow for a natural pressure release for 5 minutes before quick releasing the remaining pressure.
Once the pressure is released, carefully remove the lid and stir in the milk until well combined.
Ladle the hot soup into bowls.
Top with a generous portion of scrambled eggs and shredded cheese before serving.
Store in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium heat, adding milk or broth if needed. Freeze without eggs for up to 2 months; thaw overnight and reheat before serving with fresh scrambled eggs.
Yes, prepare the soup through the broth step and store in the refrigerator for up to 3 days. Reheat on the stovetop and add milk, scrambled eggs, and cheese just before serving.
Yes, dice and use about 3 cups of fresh potatoes. Add them earlier in cooking (after browning sausage) to ensure they soften fully in the broth.
Substitute with 1 cup heavy cream or half-and-half mixed with 2 tablespoons flour to thicken, or use cream of chicken soup as an alternative.
Scramble eggs in a separate skillet until just set, then stir them in at the very end off-heat, or add them directly to individual bowls before ladling hot soup over them.
Yes, double all ingredients. Increase cooking time slightly for the sausage to brown fully and potatoes to soften.
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