Crockpot Creamy Sausage Potato Soup

This Creamy Sausage Potato Soup is loaded with sausage, red russet potatoes, veggies, and a cheesy cream base.

Print Recipe

Prep Time 15

Cook Time 6

Course Soup

Cuisine American

Servings

Ingredients

1 pound ground Italian sausage hot or mild
1 yellow onion diced
½ cups diced carrots
2 ribs celery diced
3 cloves garlic minced
1 tablespoon soy Sauce
1 teaspoon hot sauce
5 cups chicken broth
1 teaspoon dried basil
½ teaspoons dried parsley
½ teaspoons dried oregano
½ teaspoons mustard powder
¼ teaspoons pepper
1 cup heavy cream
1 ¼ pound red potatoes about 6 small potatoes
2 cups shredded cheddar cheese optional

Instructions

Cook and crumble the sausage in a large skillet over medium heat on the stove top. Add the onions, carrots, celery, and garlic halfway through cooking. Once the sausage is cooked through and the vegetables are softened, drain grease well and transfer it to the Crock Pot.
Add all remaining ingredients to the Crock Pot except the heavy cream and cheddar cheese.
Cook on low for 6 hours or on high for 4.
Reduce heat to warm and slowly stir in the heavy cream until combined. Turn heat off.
If desired, sprinkle in the cheese and stir until combined, then serve.

Notes

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just ensure the potatoes aren't overcooked or they won't reheat as well.

Crockpot Creamy Sausage Potato Soup

Ingredients US CustomaryMetric 1x2x3x

Instructions

Notes

Ingredients