I was cleaning the freezer today to make room for the beef we'll be butchering shortly and found a lonely package of southern style hashbrowns at the bottom of the freezer and also a ring of smoked sausage. With cold weather moving in, it was a good day to make soup. My teenage son loved my creation!
In large stockpot, combine hashbrowns, corn, water and soup base. Bring to a boil and then turn heat down to simmer and cook until potatoes are tender. Slice smoked sausage into 1/2 inch pieces and add to soup. Simmer for about 1/2 an hour. Combine cream of mushroom and cream of onion soups and add into soup mixture. Reduce heat to low and heat through.