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Slow Cooker Creamy Sausage And Potato Soup Recipe

Slow cooker sausage potato soup combines browned Italian sausage, tender russet potatoes, and a creamy broth with kale. The slow cooker makes it an easy, hearty dinner with a final simmer that wilts the kale.
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Prep Time 15 minutes
Cook Time 7 hours 8 minutes
Total Time 7 hours 23 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage bulk
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 6 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 4 cup kale chopped, tough stems removed

Equipment

  • 1 large skillet
  • 1 6-quart slow cooker

Method
 

  1. In a large skillet over medium-high heat, cook the sausage, breaking it into small pieces, for 8 to 10 minutes until browned and it reaches 160°F.
  2. Drain excess fat.
  3. Add the onion to the skillet and cook over medium heat for 3 to 4 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Transfer the sausage mixture to a 6-quart slow cooker and stir in the potatoes, chicken broth, salt, and pepper.
  6. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender.
  7. Stir in the heavy cream and kale, cover, and cook on HIGH for 20 to 30 minutes, until the kale is wilted and the soup is hot.

Notes

Cut the potatoes into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream may separate. For a lighter soup, half-and-half can replace the heavy cream.