Crock Pot Potato and Smoked Sausage Soup
Creamy, comforting, and loaded with hearty flavors, this Crock Pot Potato and Smoked Sausage Soup is the ultimate slow-cooked indulgence. Perfect for cozy nights, this recipe combines tender russet potatoes, savory smoked sausage, and aromatic garlic and onions, all simmered in a flavorful chicken broth. Finished with a dreamy heavy cream and cheddar cheese blend, this soup achieves the perfect balance of richness and texture. A hint of smoked paprika and dried thyme elevates the flavor profile, while a touch of fresh parsley adds a pop of brightness. Ideal for busy households, this easy-to-make slow cooker soup is the perfect crowd-pleasing dinner that will leave everyone asking for seconds. Serve it with crusty bread for a complete, heartwarming meal.
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Recipe Information
Ingredients
- 6 medium-sized russet potatoes
- 1 pound smoked sausage
- 1 medium-sized yellow onion
- 3 large garlic cloves
- 4 cups unsalted chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley
Instructions
Peel the potatoes and cut them into 1-inch cubes. Place the cubed potatoes into the crock pot.
Slice the smoked sausage into 1/4-inch thick rounds and add them to the crock pot.
Chop the yellow onion finely and mince the garlic cloves. Add these to the crock pot along with the potatoes and sausage.
Pour the chicken broth over the ingredients in the crock pot, ensuring they are mostly covered in liquid.
Season the mixture with salt, black pepper, smoked paprika, and dried thyme. Stir gently to combine.
Cover the crock pot with its lid and cook on low for 6 hours or until the potatoes are tender.
In a small bowl, whisk together the heavy cream and all-purpose flour to create a slurry.
Stir the cream and flour mixture into the soup, ensuring it is evenly distributed. Allow the soup to cook for an additional 30 minutes on low to thicken.
Just before serving, stir in the shredded cheddar cheese until fully melted and combined.
Garnish the soup with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1165 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
