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Cozy Slow Cooker Sausage Potato Soup – Easy Comfort Food

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A rich, creamy slow cooker soup with smoked sausage, tender potatoes, and a velvety broth that warms you from the inside out. Perfect for busy days when you want to come home to a comforting meal.

Ingredients

Scale
  • 12–14 ounces smoked sausage (kielbasa or beef smoked sausage), sliced into half-inch rounds
  • 2 pounds (4-5 medium) Russet potatoes, peeled and diced into half-inch cubes
  • 1 medium yellow onion, diced small
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 bay leaves
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Crispy bacon bits (for garnish, optional)

Instructions

  1. Brown the sausage: Heat a small skillet over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until the edges are nicely browned. Transfer to a plate lined with paper towels to drain excess grease.
  2. Prep your vegetables: While the sausage is browning, peel and dice the potatoes into half-inch cubes. Dice the onion and mince the garlic.
  3. Layer everything in the slow cooker: Start with the diced potatoes on the bottom. Add the diced onion, minced garlic, and browned sausage on top. Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Tuck the bay leaves into the mixture.
  4. Add the broth: Pour the chicken broth over everything. Give it a gentle stir to combine. Put the lid on and set your slow cooker to LOW for 6-7 hours or HIGH for 3-4 hours.
  5. Check the potatoes: About 30 minutes before serving, check if the potatoes are tender by piercing one with a fork. They should be soft but still holding their shape.
  6. Make the roux: In the same small skillet used for the sausage (don’t wipe it clean), melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until light golden. Slowly pour in about 1 cup of the hot broth from the slow cooker, whisking continuously until smooth.
  7. Thicken the soup: Pour the roux mixture back into the slow cooker and stir gently to combine. Let it cook uncovered for about 15 minutes until the broth thickens.
  8. Add the cream: Reduce the heat to WARM (or turn off the slow cooker) and stir in the heavy cream. Taste and adjust seasoning. Remove the bay leaves.
  9. Rest and serve: Let the soup sit for about 5-10 minutes before serving. Ladle into bowls and garnish with fresh parsley, shredded cheddar, or crispy bacon bits if desired.

Notes

Don’t skip browning the sausage for maximum flavor. Add cream at the end to prevent curdling. For a gluten-free version, use a cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water) instead of the flour roux. The soup thickens as it sits; add a splash of broth or milk when reheating if needed.

Nutrition

Keywords: slow cooker soup, sausage potato soup, creamy potato soup, comfort food, easy dinner, crockpot recipe

Find it online: https://rowanrecipes.com/cozy-slow-cooker-sausage-potato-soup-easy-comfort-food/