Crockpot Sausage and Potato Soup

There’s something about a big bowl of soup that just hits the spot when the weather starts getting colder, and this Crockpot Sausage and Potato Soup is a really good one. It’s creamy, filling and packed with chunks of potato and Italian sausage, so it definitely feels more like a proper dinner than a light soup.

I love slow cooker soups because you can get everything going earlier in the day and then pretty much forget about dinner for a few hours. There is a little bit of prep with this one because you need to brown the sausage first, but honestly, it doesn’t take long and then the Crockpot does the rest.

The cream cheese, heavy cream and Parmesan all go in towards the end and make the soup lovely and creamy. We like this with some crusty bread on the side, especially for dipping and getting every last bit from the bowl!

Equipment

• Slow cooker
• Large skillet for browning the sausage
• Sharp knife and cutting board
• Wooden spoon

Ingredients

• Chicken broth: This makes up the base of the soup and gives it plenty of flavor right from the start.

• Ground Italian sausage: Brown and drain the sausage before adding it to the slow cooker. I like Italian sausage here because it adds loads of flavor without needing lots of extra seasoning.

• Yellow onion: Just one small onion is plenty. Dice it fairly small so it cooks down nicely into the soup.

• Russet potatoes: Peel and chop these into bite-sized chunks, trying to keep them roughly the same size so they cook evenly.

• Diced tomatoes: Add the whole can, including the juices.

• Tomato paste: This gives the broth a richer tomato flavor and works really well with the sausage.

• Heavy cream: This goes in towards the end and gives the soup that lovely creamy finish.

• Cream cheese: Cut it into cubes before adding it so it melts into the soup more easily.

• Parmesan cheese: I like to use shredded Parmesan here and stir it through right at the end with the cream and cream cheese.

• Minced garlic: I use a teaspoon to keep things easy, but you can always add a little more if you really love garlic.

• Salt: A teaspoon works well for us, although you can always taste the soup at the end and add a little more if needed.

• Italian seasoning: This is an easy way to add a bit more flavor without having to get loads of different herbs out.

• Black pepper: Half a teaspoon gives it a little extra seasoning without making the soup spicy.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Add everything to the slow cooker except the heavy cream, Parmesan, and cream cheese.

Step 2: Cover and cook on HIGH for about 3½ hours or LOW for around 5½ hours, until the potatoes are tender.

Step 3: Stir in the heavy cream, Parmesan, and cream cheese, mixing until everything starts to come together.

Step 4: Switch the slow cooker to LOW and cook for another 30 minutes, until the soup is creamy and heated through.

Step 5: Give it one final stir before serving.

What to Serve with Crockpot Sausage and Potato Soup

This soup is pretty filling all on its own, so you really don’t need to add much to it. Most of the time I’d just add some bread for dipping, but if you want to make it into a bigger meal, there are a few easy things that work really well alongside it.

• Crusty bread: Probably my favorite option and perfect for dipping into that creamy broth.

• Garlic bread: If you want something a little more indulgent, garlic bread is really good with this.

• Dinner rolls: Warm rolls with a little butter are an easy side, especially if you’re feeding the whole family.

• A simple green salad: This is a good option if you want something fresh and lighter alongside the soup.

• Roasted vegetables: Broccoli, green beans or Brussels sprouts would all work if you want to add some extra veggies to dinner.

Storing

If you have any soup left over, let it cool and then pop it into an airtight container in the fridge. It should keep well for around 3 to 4 days, so it’s a good one to have for lunch the next day too.

When you’re ready to eat it, just reheat it gently on the stove or in the microwave until it’s piping hot. The soup can thicken up a little in the fridge, so you can always stir in a splash of chicken broth or cream if you want to loosen it up again.

You can freeze leftovers too, although the texture of the potatoes and creamy broth may change a little once defrosted. Let the soup cool completely, then freeze it in an airtight container for up to 3 months. Defrost it overnight in the fridge and reheat gently, giving it a really good stir as it warms through.

Variations & Substitutions

This recipe is really easy to change around depending on what you have in the kitchen or what your family likes. I wouldn’t change too much at once, but there are a few simple swaps you can make and still end up with a really lovely soup.

• Try a different sausage: Mild or hot Italian sausage both work, or you could use turkey or chicken sausage if you prefer.

• Add some greens: Stir in a couple of handfuls of spinach or chopped kale towards the end of cooking.

• Swap the potatoes: Yukon Gold potatoes would work really well if you don’t have Russets.

• Add some heat: Use hot Italian sausage or add a pinch of red pepper flakes if you like a bit of spice.

• Add more veggies: Chopped carrots, celery or bell peppers are easy additions if you have some that need using up.

• Use fresh garlic: Swap the minced garlic for a couple of fresh garlic cloves if that’s what you have.

FAQs

Can you put raw sausage in Crockpot sausage and potato soup?

I prefer to brown the Italian sausage first for this recipe. It only takes a few extra minutes, and you can drain away the excess grease before adding the sausage to the Crockpot.

How long does sausage and potato soup take in the slow cooker?

This sausage and potato soup takes around 3½ hours on HIGH or 5½ hours on LOW. You’ll then need another 30 minutes after adding the cream, cream cheese and Parmesan.

How do you thicken Crockpot sausage and potato soup?

The cream cheese, heavy cream and Parmesan make this soup lovely and creamy without needing to add flour or cornstarch. It will also thicken a little as it cools.

Can I make this sausage and potato soup without heavy cream?

You can swap the heavy cream for half-and-half if that’s what you have, although the finished soup won’t be quite as rich and creamy.

What are the best potatoes for sausage and potato soup?

I use Russet potatoes because they become lovely and tender in the slow cooker. Yukon Gold potatoes are another good option and you don’t necessarily need to peel those first.

Can I add vegetables to Crockpot sausage and potato soup?

Definitely. Carrots, celery and bell peppers would all work well, or you could stir some spinach or kale into the soup towards the end of cooking.

Can you freeze creamy sausage and potato soup?

Yes, you can freeze leftovers for up to 3 months, although creamy soups can have a slightly different texture once they’ve been frozen and defrosted. Thaw it overnight in the fridge and reheat it gently, stirring well as it warms through.

Why are my potatoes still hard in the slow cooker?

If your potatoes are still a little firm, they simply need longer to cook. Try to cut them into fairly even, bite-sized pieces when preparing them, as larger chunks will take longer to become tender.