Crock Pot Sausage Potato Soup
Cozy up with a bowl of Crock Pot Sausage Potato Soup, the ultimate comfort food that’s as easy to make as it is delicious. This hearty slow cooker recipe combines the bold flavors of browned mild Italian sausage, tender russet potatoes, and fragrant garlic and onions, all simmered to perfection in a rich, creamy chicken broth. A touch of heavy cream and melted cream cheese adds luxurious creaminess, while fresh baby spinach brightens each bowl with earthy goodness. Seasoned with thyme, black pepper, and a pinch of optional red pepper flakes for subtle heat, this soup is perfect for a chilly evening. With its hands-off cooking method and irresistible flavor, it’s a family-friendly meal you’ll return to again and again. Serve it with crusty bread for the ultimate comforting experience! Keywords: crock pot sausage potato soup, slow cooker soup, sausage soup recipe, creamy potato soup, comfort food.
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Recipe Information
Ingredients
- 1 pound mild Italian sausage
- 4 large russet potatoes
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
In a skillet over medium heat, cook the mild Italian sausage until browned and fully cooked, breaking it into crumbles with a spatula. Drain any excess grease, then transfer the cooked sausage to the crock pot.
Peel and dice the russet potatoes into bite-sized cubes. Add them to the crock pot.
Finely dice the yellow onion and mince the garlic cloves. Add both to the crock pot.
Pour the chicken broth into the crock pot, ensuring it covers the potatoes and sausage. Stir in the salt, black pepper, dried thyme, and optional crushed red pepper flakes.
Cover the crock pot with the lid and cook on low for 6 hours or until the potatoes are tender.
Once the potatoes are cooked, stir in the heavy cream and cream cheese. Allow it to melt and fully incorporate into the soup, stirring to ensure it becomes creamy and smooth.
Add the baby spinach and stir to combine. Let it cook for an additional 5-10 minutes, or until the spinach is wilted.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and serve warm. Enjoy with crusty bread or crackers if desired.
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.7 g | 298% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 10221 mg | 444% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 36.4 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 7912 mg | 168% | |
*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.
