Crockpot Potato Soup with Sausage is the kind of meal that fills your home with the most comforting aromas all day long. I started making this soup on chilly autumn afternoons when the kids would come home from school with rosy cheeks and hungry bellies.
There’s something special about walking into a house where soup has been simmering all day in the crockpot. My grandmother used to make a similar potato soup on her stovetop, standing over it and stirring for what seemed like hours. When slow cookers became popular, I adapted her recipe and never looked back. The potatoes get so tender they practically melt into the broth, and that savory Italian sausage adds just the right amount of richness and spice. In Betty’s kitchen, this soup has become a fall and winter staple, perfect for those evenings when you want something warm and satisfying waiting for you. Let’s get that crockpot working for you.
Why This Soup Belongs in Your Recipe Box
This hearty soup combines convenience with incredible flavor, making it perfect for busy families who still want a home-cooked meal. I’ve found that the slow cooker does all the work while you go about your day.
- Minimal hands-on time with maximum flavor payoff
- Thick, creamy texture without standing over the stove
- Perfect for autumn and winter meal planning
- Italian sausage adds depth and heartiness
- Great for feeding a crowd at gatherings
- Leftovers taste even better the next day
Understanding Your Ingredients
Italian sausage brings robust, savory flavor to this soup and you can choose mild or spicy based on your preference. I always choose mild for family dinners and spicy when it’s just adults.
Potatoes form the hearty base of this soup, and I prefer Yukon Gold or Russet varieties. Through trial and error, I learned that cutting them into uniform half-inch chunks ensures even cooking.
Chicken broth provides the flavorful liquid foundation that brings everything together. Many home cooks find success using low-sodium broth so you can control the salt level.
Heavy cream creates that luxurious, velvety texture in the final minutes of cooking. Betty’s solution is to add it near the end to prevent curdling from the long cooking time.
Cheddar cheese melts into the soup for extra creaminess and that classic comfort food flavor. In my kitchen, I prefer sharp cheddar for more pronounced cheese taste.
Onion and garlic build the aromatic foundation that makes this soup so flavorful. I’ve found that sautéing them with the sausage before adding to the crockpot deepens the overall taste.
How to Make Crockpot Potato Soup with Sausage
Step 1. Betty always starts by browning the Italian sausage in a large skillet over medium heat. Break it into crumbles as it cooks and drain any excess fat for a cleaner-tasting soup.
Step 2. I’ve learned that sautéing the onion and garlic with the sausage for 2 to 3 minutes releases their flavors beautifully. This extra step makes a noticeable difference in the final taste.
Step 3. Transfer the cooked sausage mixture to your crockpot along with the diced potatoes, chicken broth, salt, pepper, and dried thyme or Italian seasoning. Through trial and error, I learned to stir everything well to distribute the seasonings evenly.
Step 4. The key I discovered is to cook on LOW for 6 hours or HIGH for 3 to 4 hours until the potatoes are completely fork-tender. My family prefers when I use the low setting because it develops deeper flavors.
Step 5. About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese for that Crockpot Potato Soup with Sausage creaminess. Betty’s tip is to keep the lid on and let the cheese melt slowly into the soup.
Step 6. After years of making this soup, I learned to taste and adjust seasoning right before serving. Add more salt or pepper if needed, then ladle into bowls and garnish with fresh parsley or green onions.
Making the Most of Leftovers
This Crockpot Potato Soup with Sausage stores beautifully in the refrigerator for up to 4 days in an airtight container. I typically store leftovers once they’ve cooled to room temperature. The flavors actually meld and deepen overnight, making day-two soup even more delicious.
For longer storage, you can freeze this soup for up to 3 months in freezer-safe containers. Betty’s freezing method works well, though cream-based soups may separate slightly when thawed. The best approach I’ve tested is to stir well when reheating and add a splash of cream or milk if needed to restore the creamy texture.
When reheating, I use the stovetop over medium-low heat, stirring occasionally until warmed through. For the microwave, reheat in 90-second intervals, stirring between each one. If the soup has thickened too much in storage, thin it with a bit of chicken broth or milk to reach your desired consistency.
Complete Your Meal
This rich, hearty soup pairs wonderfully with crusty bread for dipping into that creamy broth. Garlic bread makes an excellent side, offering buttery crunch against the smooth soup. A simple side salad with vinaigrette adds fresh, crisp contrast to balance the richness.
For a more substantial spread, serve this alongside Southern breakfast enchiladas with sausage gravy for a hearty brunch. Crackers are always a hit for sprinkling on top to add texture. Cranberry brie bites make a wonderful appetizer before serving this soup as the main course.
If you’re planning a comfort food feast, pair this with cheesy hamburger potato casserole for potato lovers. Top each bowl with extra shredded cheese, crispy bacon bits, or a dollop of sour cream for added indulgence.
FAQs
I recommend turkey sausage as a leaner option that works beautifully in this recipe. The flavor will be slightly milder, so you might want to add extra Italian seasoning.
Betty’s solution is to use Russet or Yukon Gold potatoes. Russets break down more and create a thicker soup, while Yukon Gold hold their shape better for a chunkier texture.
Many home cooks find success using coconut cream or cashew cream instead of heavy cream. Omit the cheese or use dairy-free alternatives.
Crockpot Potato Soup with Sausage
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it into crumbles. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet with the sausage. Sauté for 2-3 minutes until fragrant and softened.
- Transfer the sausage mixture to the crockpot.
- Add the diced potatoes, chicken broth, salt, pepper, and dried thyme or Italian seasoning to the crockpot. Stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
- About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Continue cooking until cheese is melted and soup is creamy.
- Taste and adjust seasoning if needed.
