Description
This Slow Cooker Creamy Sausage and Potato Soup is a hearty and comforting meal perfect for chilly days. Made with savory Italian sausage, tender potatoes, creamy cheese, and a touch of greens, this easy-to-make soup combines rich flavors and satisfying textures. Slow cooked to perfection, it requires minimal prep and delivers maximum taste in every bowl.
Ingredients
Scale
Sausage and Vegetables
- 1 pound ground Italian sausage
- 4 cups potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chopped kale or spinach
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup shredded cheddar cheese
Thickening and Seasoning
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the ground Italian sausage until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease and transfer the cooked sausage to the slow cooker.
- Add Vegetables and Broth: Add the diced potatoes, finely chopped onion, minced garlic, and chicken broth to the slow cooker. Stir everything together to combine well.
- Slow Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and cooked through.
- Prepare the Roux and Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1 to 2 minutes to remove the raw flour taste. Gradually whisk in the milk and heavy cream until the mixture is smooth and slightly thickened.
- Combine Cream Mixture with Soup: Pour the cream mixture into the slow cooker and stir thoroughly to incorporate. Add the shredded cheddar cheese, salt, black pepper, dried thyme, and paprika. Stir until the cheese has melted completely into the soup.
- Add Greens and Finish Cooking: Stir in the chopped kale or spinach and let the soup cook for an additional 15 to 20 minutes until the greens have wilted and the soup is heated through.
- Season and Serve: Taste the soup and adjust seasoning if needed before serving hot.
Notes
- Use turkey sausage as a lighter alternative to Italian sausage.
- Add a pinch of red pepper flakes for extra heat and flavor.
- For a thicker texture, mash some of the potatoes before adding the cream mixture.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
