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Crockpot Potato Soup with Sausage

Crockpot Potato Soup with Sausage

Hearty and creamy potato soup with Italian sausage, slow-cooked to perfection with tender potatoes in a rich, cheesy broth
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian-style sausage mild or spicy
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups potatoes, peeled and diced into 1/2-inch chunks
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 0.5 cup cheddar cheese, shredded
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme or Italian seasoning blend
  • 1 tbsp olive oil for sautéing
  • Fresh parsley or green onions, chopped for garnish

Equipment

  • Crockpot or slow cooker
  • large skillet
  • cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. 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.
  2. Add the chopped onion and minced garlic to the skillet with the sausage. Sauté for 2-3 minutes until fragrant and softened.
  3. Transfer the sausage mixture to the crockpot.
  4. Add the diced potatoes, chicken broth, salt, pepper, and dried thyme or Italian seasoning to the crockpot. Stir to combine.
  5. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
  6. About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Continue cooking until cheese is melted and soup is creamy.
  7. Taste and adjust seasoning if needed.
  8. Ladle into bowls and garnish with fresh parsley or chopped green onions. Serve hot.

Notes

Can use chicken or beef-based sausage if avoiding traditional Italian sausage. Russet or Yukon Gold potatoes work best for creamy texture. Can substitute with half-and-half for lighter version. For thicker soup, mash some of the potatoes with a potato masher before adding cream. Can use turkey sausage for a leaner option. Cut potatoes into uniform 1/2-inch chunks for even cooking. Don't add cream too early or it may curdle during long cooking.
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