Slow Cooker Sausage Potato Soup
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This slow cooker sausage potato soup is loaded with sausage, potatoes, and a rich tomato-cream broth for the ultimate cozy meal. Just toss in the ingredients and let your crockpot do the work!
Crock Pot Sausage Potato Soup Recipe
There’s nothing better than a big bowl of creamy soup simmering away in the crock pot. This slow cooker sausage potato soup is hearty, rich, and full of flavor, kind of like a mix between my Mexican street corn soup and cozy crack potato soup.
It’s the perfect comfort meal for busy weeknights or chilly weekends, and it fills your kitchen with the most delicious, savory aroma while it cooks.
Ingredient Notes
Find the printable full recipe with directions.
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- Sausage: Use ground Italian sausage for the best flavor, mild or spicy both work depending on your heat preference. Browning it first adds a rich, caramelized taste that deepens the soup.
- Potatoes: Russet potatoes break down just enough to thicken the broth while keeping a few tender chunks in every bite.
- Aromatics: Garlic and onion create a flavorful base that makes the whole kitchen smell amazing as it cooks.
- Tomatoes: A mix of diced tomatoes and tomato paste gives the broth a creamy tomato color and a subtle tang that balances the richness.
- Creamy add-Ins: Heavy cream, cubed cream cheese, and shredded Parmesan melt together for a silky finish.
- Seasonings: Salt, black pepper, and Italian seasoning tie everything together for the perfect cozy, savory flavor.
How to Make Slow Cooker Sausage Potato Soup
- Brown the sausage: Cook the Italian sausage in a skillet until browned, then drain off most of the grease.
- Add to the slow cooker: Combine sausage, potatoes, onion, garlic, diced tomatoes, tomato paste, broth, and seasonings. Stir to mix.
- Slow cook: Cover and cook on high for about 3½ hours or low for 5½ hours, until the potatoes are tender.
- Make it creamy: Stir in the heavy cream, cream cheese, and Parmesan. Cook on low for 30 minutes more, until melted and smooth, stir again and serve.
Recipe Tips
- Brown the sausage first: Don’t add raw sausage straight to the slow cooker, it releases too much grease and can make the soup oily. Browning it first adds rich flavor and keeps the broth perfectly balanced.
- To thicken: If you like a thicker soup, mash a few potatoes right in the slow cooker before adding the cream and cheeses.
- Potatoes: Use 2 large russet potatoes or 3–4 smaller ones. Peel them before cooking so the soup stays creamy and smooth, or leave them on for a more rustic texture. You can even add an extra potato or two for a heartier bowl.
- Toppings: Add a sprinkle of shredded Parmesan, crispy bacon, or fresh parsley just before serving for extra flavor and texture.
- Serve it with: A slice of crusty bread, garlic toast, or a simple green salad makes this slow cooker sausage potato soup a complete meal.
More Soup Recipes
Slow Cooker Sausage Potato Soup
Equipment
Ingredients
- 4 cups chicken broth
- 1 pound ground Italian sausage , browned and drained
- 1 small yellow onion , diced
- 2 Russet potatoes , peeled and cubed
- 1 14 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- 1 cup heavy cream
- 1 8 ounce block cream cheese , cubed
- 1/2 cup Parmesan cheese , shredded
- 1 teaspoon garlic , minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish: Fresh parsley
Instructions
- Brown sausage in a skillet over medium heat until cooked through. Drain excess grease.
- Add to crockpot sausage, chicken broth, onion, potatoes, diced tomatoes, tomato paste, garlic, salt, Italian seasoning, and pepper to the slow cooker. Stir to combine.
- Cover and cook on high for 3½ hours or low for 5½ hours, until potatoes are tender.
- Stir in heavy cream, cream cheese, and Parmesan cheese. Mix until melted and creamy.
- Cover and cook on low for 30 minutes more.
- Stir again before serving and garnish with fresh parsley. Enjoy warm!
Notes
Variations
- Swap the sausage: Use turkey sausage instead of pork for a lighter option that still adds plenty of flavor.
- Try different potatoes: Yukon gold potatoes hold their shape beautifully and make the soup extra creamy.
- Make it white: Skip the tomato paste and use additional cream for a lighter, white-style sausage potato soup.
- Add greens: Stir in a handful of spinach or kale at the end of cooking for color, nutrients, and a pop of freshness.
FAQs
That usually happens when the cream cheese doesn’t fully melt. Make sure to cut it into small cubes and stir well after adding so it blends smoothly into the broth.
Yes! Brown the sausage, then add everything except the cream and cheeses to a large pot. Simmer until the potatoes are tender, then stir in the dairy at the end just like the slow cooker version.
Let the soup cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave until warm.
No, this soup doesn’t freeze well. The dairy and potatoes tend to separate and turn grainy once thawed.
