Description
Hearty Crockpot Potato Soup with Sausage is your fall dinner solution. Creamy, savory, and so comforting, it’s a simple recipe for busy evenings.
Ingredients
Scale
- Soup Base & Veggies:
- 2 lbs Yukon Gold potatoes, peeled and cubed (about 1-inch)
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- Sausage & Flavor Boosters:
- 1 lb smoked sausage (like kielbasa), sliced into ½-inch rounds
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp black pepper, freshly ground
- Creamy Finish:
- 4 oz cream cheese, softened
- 1 cup whole milk
- Garnish & Toppings:
- ¼ cup fresh parsley, chopped
- ½ cup shredded cheddar cheese
Instructions
- Prep Your Veggies:: First things first, let’s get those potatoes peeled and cubed into bite-sized pieces, about 1-inch squares. Then, chop up your onion and celery. Mince that garlic good and proper. This is where I usually have everything sprawled across the counter, a little chaotic, but it’s all part of the process, right? Make sure your potatoes are fairly uniform so they cook evenly later on.
- Brown the Sausage:: In a large skillet, cook your sliced smoked sausage over medium-high heat until it’s nicely browned and a little crispy. This step is non-negotiable for flavor! I once rushed this, and the sausage just didn’t have that deep, savory goodness. Don’t be like me that day; take your time. You’ll smell that amazing smoky aroma filling your kitchen, and that’s how you know you’re doing it right.
- Sauté Aromatics:: Drain most of the fat from the skillet, leaving just a tablespoon or so. Add your chopped onion and celery, cooking until they soften, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until it’s fragrant. Ah, that smell! It’s the true beginning of this Crockpot Potato Soup with Sausage, setting the stage for all that deliciousness.
- Combine in Crockpot:: Transfer the browned sausage and sautéed veggies to your slow cooker. Add the cubed potatoes, chicken broth, dried thyme, and bay leaf. Give it a good stir to combine everything. This is where the magic starts to happen with your Crockpot Potato Soup with Sausage. It looks like a simple mix now, but trust me, it’s going to transform.
- Slow Cook to Perfection:: Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are fork-tender. Don’t peek too much; let that slow cooker do its job! I often set it before I leave for work, and walking back into the house later to that incredible aroma? Pure bliss. It’s okay if some potatoes break down a little; it just adds to the creaminess.
- Finish with Creaminess:: Once the potatoes are tender, remove the bay leaf. Stir in the cream cheese and milk. Continue to cook on high for about 30 minutes, stirring occasionally, until the cream cheese is fully melted and incorporated, making the soup wonderfully creamy and smooth. Taste and adjust seasonings with salt and pepper as needed. This Crockpot Potato Soup with Sausage should now be thick, rich, and utterly comforting.