Slow Cooker Potato and Sausage Soup

Crockpot recipes have become one of my favorite ways to make dinner since getting married and moving out on our own. There’s something so nice about tossing everything into the slow cooker before a busy day, or even prepping it the night before, and coming home to a warm dinner already waiting for you. This slow cooker potato and sausage soup has quickly become a favorite in our home, and the best part? It takes just about 10 minutes to throw together!

Here are the ingredients I typically use for this recipe, but don’t be afraid to make it your own! This soup is incredibly easy to customize, so feel free to play around with different seasonings or toss in whatever you have on hand. I love using this recipe as a way to clean out the fridge, adding things like carrots, bacon, broccoli, or any other vegetables that need to be used up. It’s one of those recipes that’s hard to mess up!

Easy Variations

• Sauté the onion first: If you have a little extra time, you can sauté the onion in 1 teaspoon of olive oil before adding it to the crockpot. I usually skip this step when I’m in a hurry and want to get everything into the slow cooker as quickly as possible, and the soup still turns out delicious. But if you have the time, sautéing the onion can add a little extra flavor!
• Add bacon: Have some bacon bits on hand? Toss them in! Add as much or as little as you’d like for an extra boost of flavor.

Slow Cooker Potato and Sausage Soup

A cozy, creamy potato and sausage soup that’s easy to throw together and perfect for a comforting weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Servings: 4

Course: Main Course

Ingredients Method

Ingredients

  

• 1 lb Italian Sausage sliced
• 1 Medium Onion chopped
• 4 cups Potatoes peeled and diced
• 4 cups Chicken Broth
• 1 cup Heavy Cream or Half and Half
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Thyme or Italian Seasoning
• 1 tsp Olive Oil if sautéing
• 1/2 cup Cheddar Cheese shredded

Method

 

1. Add the onion, diced potatoes, chicken broth, and seasonings to your crockpot. Stir to combine.
2. Add the sliced sausage. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
3. Once the potatoes are tender, stir in the heavy cream and cheese. Cover and let cook for another 15 minutes, or until the cheese is melted and everything is warmed through. For a thicker, creamier texture, gently mash some of the potatoes with a potato masher. Serve and enjoy!

Tips

• Shred Your Cheese: freshly shredded cheese melts more evenly and tastes better than pre-shredded cheese. Additionally, most pre-shredded cheese has preservative chemicals that don’t make it quite as healthy, organic or fresh. If you’re short on time use pre-shredded, but fresh is better!
• Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or the oven. The soup may become solidified when cold, but one warmed up and stirred it will return to it’s normal texture.