If you are looking for the ultimate comfort food that’s as cozy as a warm hug on a chilly day, then this Crockpot Potato Soup with Sausage Recipe is your new best friend in the kitchen. Imagine tender, perfectly cooked russet potatoes swimming in a luscious, creamy broth, studded with savory smoked sausage rounds that add the perfect smoky bite. It’s the kind of meal that fills your home with irresistible aromas and leaves everyone asking for seconds. The slow cooker does all the hard work, making this soup as effortless as it is delicious — a true crowd-pleaser that feels like a celebration of simple, hearty flavors.
Ingredients You’ll Need
Every ingredient in the Crockpot Potato Soup with Sausage Recipe plays an important role, creating layers of taste and texture that will make your bowl unforgettable. From the comforting potatoes that give body to the soup, to the herbs that bring a pop of earthy freshness, these ingredients are straightforward but essential.
- Smoked sausage or kielbasa: Provides a rich, smoky flavor and a satisfying meaty texture.
- Russet potatoes: These starchy potatoes break down nicely, giving the soup its creamy base.
- Yellow onion: Adds sweetness and depth when slow-cooked.
- Garlic: Infuses aromatic warmth that complements the sausage beautifully.
- Carrots: Offer a touch of natural sweetness and vibrant color.
- Celery stalks: Bring a subtle crunch and freshness to balance the richness.
- Low-sodium chicken broth: The nourishing liquid foundation that ties everything together.
- Water or extra broth: Adjusts the soup’s consistency while enhancing flavor.
- Kosher salt: Essential for seasoning and bringing out all the delicious flavors.
- Black pepper: Adds a gentle heat and complexity.
- Smoked paprika: Boosts the smoky notes and adds subtle warmth.
- Dried thyme and oregano: Freshen each spoonful with herbal undertones.
- Bay leaf: Slow-infuses a nuanced earthiness.
- Heavy cream or half-and-half: Ensures a silky, luscious finish.
- Cream cheese: Melts into the soup to create unbeatable creaminess.
- Sharp cheddar cheese: Provides a tangy richness and melt-in-your-mouth texture.
- Unsalted butter: Helps thicken and enrich the soup.
- All-purpose flour (optional): For those who want a thicker, heartier soup.
- Fresh parsley or chives: A burst of fresh color and flavor for garnish.
- Optional toppings: Extra cheddar, crumbled bacon, green onions, or sour cream add layers of fun texture and flavor.
How to Make Crockpot Potato Soup with Sausage Recipe
Step 1: Prepare the Sausage
Start by slicing your smoked sausage or kielbasa into ¼-inch rounds. If you’re a fan of extra depth, quickly sear these slices over medium-high heat until lightly browned on both sides—this adds a beautiful caramelized flavor that will carry through the soup. Once done, transfer the sausage into your crockpot.
Step 2: Prep the Vegetables
Next, peel and dice the russet potatoes into ½-inch cubes so they cook evenly and develop the soup’s creamy texture. Add finely diced yellow onion, diced carrots, diced celery, and minced garlic right into the crockpot. This colorful medley will create a flavorful base and add subtle layers of texture and sweetness.
Step 3: Add Liquids and Seasonings
Pour in the chicken broth and water (or more broth if you want extra richness). Then, sprinkle in kosher salt, freshly ground black pepper, smoked paprika, dried thyme, dried oregano, and tuck in the bay leaf. Give everything a gentle stir to combine, ensuring that the potatoes are mostly submerged so they cook perfectly.
Step 4: Slow-Cook the Soup Base
Cover your crockpot and cook on LOW for 7 to 8 hours, or on HIGH for 3½ to 4 hours. This slow-cook method allows the potatoes and vegetables to become incredibly tender—just the way you want them for a cozy, hearty soup.
Step 5: Thicken the Soup (Optional but Recommended)
To create a thick and velvety consistency, melt the butter in a small saucepan over medium heat, then whisk in the flour to make a light roux. Slowly add hot broth from the crockpot to the roux, whisking constantly until smooth and pourable. Stir this mixture back into the crockpot and cook on HIGH for 15–20 minutes to allow the soup to thicken beautifully.
Step 6: Create a Creamy Texture
Use a potato masher right in the crockpot to gently mash about one-third to one-half of the potatoes, leaving some chunks for a rustic bite. If you prefer an ultra-smooth texture, blend a few cups of soup and return it to the pot. This step is where your soup transitions from chunky to luxuriously creamy.
Step 7: Add Cream, Cream Cheese, and Cheddar
Turn the crockpot to HIGH, add softened cream cheese cubes and heavy cream, then stir well. It might look a bit curdled initially, but just keep stirring and cooking for 15–20 minutes until everything melts and combines perfectly. Next, add shredded sharp cheddar, stirring until the soup becomes smooth and rich. Taste and adjust seasoning as needed.
Step 8: Final Touches and Serving
Remove the bay leaf and stir in freshly chopped parsley or chives for a burst of color and fresh flavor. Ladle the soup into bowls and offer your favorite toppings like extra cheddar, sour cream, green onions, or crispy bacon. Serve this piping hot alongside crusty bread or a fresh salad for a meal that feels truly special.
How to Serve Crockpot Potato Soup with Sausage Recipe
Garnishes
The beauty of this Crockpot Potato Soup with Sausage Recipe is that it’s a canvas for delicious garnishes. Fresh parsley or chives brighten the bowl, while shredded cheddar adds gooey cheesiness. Crumbled bacon adds irresistible crunch and smoky goodness. Don’t forget a dollop of sour cream for creamy tang—each topping elevates your bowl to something memorable!
Side Dishes
Keep your sides simple and comforting. Crusty artisan bread or fluffy buttermilk biscuits are perfect for soaking up every last drop. A crisp green salad with a light vinaigrette balances the richness of the soup, making every bite more refreshing.
Creative Ways to Present
For a fun twist, serve your soup in hollowed-out sourdough bread bowls—it’s both charming and practical. You might also layer the soup over a bed of roasted vegetables or serve it as a hearty first course during holiday dinners. No matter how you present it, this soup steals the spotlight!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better the next day. Just give it a good stir before reheating.
Freezing
If you want to keep this soup on hand for busy nights, freezing is a great option. Store in freezer-safe containers leaving some headspace for expansion. Freeze for up to 3 months. Keep in mind, dairy components like cream and cheese might slightly separate upon thawing but will reincorporate when heated gently.
Reheating
To reheat, warm the soup slowly on the stove over medium heat, stirring occasionally to maintain creaminess and prevent scorching. Add a splash of broth or cream if the soup has thickened too much. Avoid microwave reheating whenever possible for the best texture and flavor.
FAQs
Can I use a different kind of sausage?
Absolutely! While smoked sausage or kielbasa offers rich smoky flavor, you can use Italian sausage, chorizo, or even a plant-based sausage alternative. Adjust seasoning accordingly to complement your choice.
Is there a way to make this soup vegetarian?
Yes, swap the sausage for hearty mushrooms or smoked tofu, and replace chicken broth with vegetable broth. The soup will still be flavorful and comforting, just with a plant-based twist.
Can I make this soup thicker without using flour?
Definitely! You can mash more of the potatoes or blend a larger portion of the soup to increase thickness naturally without adding flour or roux.
What type of cheese works best in this recipe?
Sharp cheddar is classic for its tangy bite and meltability, but feel free to experiment with Monterey Jack, Gruyère, or a smoked cheese for unique flavor profiles.
Can I prepare this soup on the stovetop instead of a crockpot?
Yes, you can cook the soup on the stovetop by simmering all ingredients in a large pot, but the slow cooker really allows the flavors to meld and produces that signature tender texture with minimal effort.
Final Thoughts
There’s something truly special about coming home to a warm bowl of Crockpot Potato Soup with Sausage Recipe bubbling away, filling your kitchen with cozy, inviting aromas. It’s a recipe that’s deceptively simple but incredibly rewarding, perfect for busy days or lazy weekends alike. I can’t encourage you enough to give it a try—you’re in for a deliciously comforting treat that feels like a hug in a bowl.
Print
Crockpot Potato Soup with Sausage Recipe
- Prep Time: 0h 25m
- Cook Time: 7h 0m
- Total Time: 7h 25m
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Potato Soup with Sausage is a comforting, creamy dish perfect for chilly days. Made by slow-cooking smoked sausage, russet potatoes, and a medley of aromatic vegetables in a flavorful broth, this soup is thickened with a roux and enriched with cream, cream cheese, and sharp cheddar for a velvety texture. Easy to prepare and let simmer all day, it delivers a deliciously satisfying meal with optional toppings for added indulgence.
Ingredients
Sausage
- 1 lb (450 g) smoked sausage or kielbasa, sliced into ¼-inch rounds
Vegetables
- 6 medium russet potatoes, peeled and diced into ½-inch cubes (about 2½–3 lbs / 1.1–1.4 kg)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
Liquids & Seasonings
- 4 cups (1 liter) low-sodium chicken broth
- 1½ cups (360 ml) water (or additional broth for richer flavor)
- 1½ teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
Dairy & Thickening Ingredients
- 1 cup (240 ml) heavy cream (or half-and-half for lighter version)
- 4 oz (115 g) cream cheese, softened and cut into cubes
- 1 cup (115 g) shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (optional, for thicker soup)
Garnishes & Optional Toppings
- 2 tablespoons chopped fresh parsley or chives, for garnish
- Extra shredded cheddar (optional)
- Cooked crumbled bacon (optional)
- Sliced green onions (optional)
- Sour cream (optional)
Instructions
- Prepare the sausage: Slice the smoked sausage or kielbasa into ¼-inch rounds. For extra flavor and browning, optionally sear the slices in a skillet over medium-high heat for 3–4 minutes until lightly browned on both sides, then transfer them to the crockpot.
- Prep the vegetables: Peel and dice the potatoes into ½-inch cubes ensuring even size for uniform cooking. Dice the onion, carrots, and celery. Mince the garlic. Add all vegetables to the crockpot with the sausage.
- Add liquids and seasonings: Pour in the chicken broth and water (or extra broth). Add kosher salt, freshly ground black pepper, smoked paprika, dried thyme, dried oregano, and the bay leaf. Stir gently to combine, making sure the potatoes are mostly submerged.
- Slow-cook the soup base: Cover the crockpot and cook on LOW for 7–8 hours, or on HIGH for 3½–4 hours, until the potatoes and vegetables are very tender and can easily be mashed with a fork.
- Thicken the soup (optional but recommended): Near the end of cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour constantly for 1–2 minutes to form a blond roux, removing the raw flour taste. Gradually whisk in about 1 cup of hot broth from the crockpot in two additions until smooth and pourable. Stir this mixture back into the crockpot, cover, and cook on HIGH for another 15–20 minutes to thicken.
- Create a creamy texture: Gently mash about one-third to one-half of the potatoes directly in the crockpot with a potato masher, leaving some chunks for texture. Alternatively, blend 2–3 cups of the soup until smooth and return it to the crockpot, stirring well.
- Add cream, cream cheese, and cheddar: Turn the crockpot to HIGH if it is not already. Add the cubed cream cheese and heavy cream, stirring well though the mixture may look slightly separated at first. Cover and cook for 15–20 minutes, stirring occasionally until the cream cheese is fully melted and incorporated. Add the shredded cheddar cheese and stir until completely melted and the soup becomes smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
- Final touches and serving: Remove the bay leaf and discard. Stir in the chopped fresh parsley or chives. Ladle the soup into bowls and top with extra shredded cheddar, sour cream, sliced green onions, and crumbled bacon if desired. Serve hot with crusty bread, biscuits, or a simple green salad.
Notes
- Optional searing of sausage adds depth of flavor but can be skipped for convenience.
- Use half-and-half instead of heavy cream for a lighter soup.
- Adding the roux thickens the soup and improves texture; however, it is optional.
- Adjust salt and pepper according to taste, especially if using additional toppings like bacon or cheddar cheese.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a smoother soup, blending a portion of the soup before adding dairy ingredients enhances creaminess.
