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–+ servings
Crockpot Sausage Potato Soup

Crockpot Sausage Potato Soup for Cozy Family Dinners

This Crockpot Sausage Potato Soup is a family-friendly dish with tender potatoes and savory sausage in a creamy broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.25 lbs Italian Sausage Opt for mild for a family-friendly option
  • 4 cups Russet Potatoes Cut into 1-inch cubes
  • 4 cups Chicken Broth Can use vegetable broth for a vegetarian option
  • 3/4 cups Onion Finely diced; use yellow or white onions
  • 1.5 tablespoons Garlic Minced; fresh is best
For Seasoning
  • 1 teaspoon Salt Adjust to taste
  • 1.5 teaspoons Pepper Adjust to taste
  • 1/2 teaspoon Dried Thyme Fresh thyme can elevate the flavor
For Creaminess
  • 1.25 cups Heavy Cream Use half-and-half for a lighter version
  • Parmesan Cheese Grate over the top for added richness

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium-high heat, cook the Italian sausage for about 6-8 minutes until it's thoroughly browned and no longer pink. Drain any excess fat and set aside.
  2. Peel and chop the russet potatoes into 1-inch cubes. Finely dice the onion and mince the garlic.
  3. Transfer the browned sausage into the crockpot, followed by the prepared potatoes, diced onion, and minced garlic. Pour in the chicken broth and season with salt, pepper, and dried thyme. Stir well to combine.
  4. Cover the crockpot and set it to cook on low for 5-6 hours or on high for 3 hours.
  5. Once the cooking time is up and the potatoes are fork-tender, gently stir in the heavy cream and let cook for an additional 10-15 minutes without boiling.
  6. Taste and adjust the seasoning if necessary. Ladle the soup into bowls and finish with a sprinkle of freshly grated Parmesan cheese.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure all potato cubes are roughly the same size for even cooking. Wait to add the heavy cream until the end to avoid curdling. Freeze leftovers for up to 3 months without cream, adding cream when reheating.

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