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

Scale

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)

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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.