Crockpot Sausage & Potato Soup
It’s been a while since I brought you a cozy soup recipe. Now that the days are getting much colder, my crockpot is back on my kitchen counter and my favorite way to make dinner right now is to throw in a load of hearty ingredients and make a soup! This one’s my latest creation, and my whole family have devoured multiple bowlfuls over the past few weeks. Even my little girl gave it a 10/10, and she’s a notoriously picky eater, so this is high praise indeed!
Here we’ve got golden browned Italian sausage, tender potatoes, sweet onions, and a creamy tomato-based broth that’s finished with cream cheese and parmesan for that extra-rich touch. The slow cooker does all the heavy lifting, so you get a steaming bowl of comfort with hardly any effort. Perfect for busy weeknights, lazy Sundays, or anytime you’re craving a warm, stick-to-your-ribs meal.
If you like the sound of this one, I think you’ll also love my crockpot chicken meatball and veggie soup and crockpot crack potato soup. Give them a go and let me know which one’s your favorite!
Ingredients
Psst… the full recipe card is waiting for you at the bottom of this post, but don’t skip ahead just yet! These sections are packed with tips, notes, and variations that’ll help you nail this crockpot sausage and potato soup every time.
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Chicken broth – The base of the soup. You can use homemade, low-sodium, or even swap with vegetable broth if that’s what you’ve got.
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Italian sausage – Ground Italian sausage brings all the flavor. Mild or hot both work depending on your heat preference. Make sure to brown it first for the best texture and taste.
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Yellow onion – Adds a subtle sweetness once slow-cooked.
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Russet potatoes – These get tender and creamy as they cook, making the soup hearty and filling. You could also use Yukon Golds for a slightly buttery flavor.
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Diced tomatoes & tomato paste – A combo that adds both brightness and depth to the broth.
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Heavy cream – Stirred in at the end to make the soup velvety and rich.
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Cream cheese – Gives the broth body and that luscious, silky texture.
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Parmesan cheese – Adds a salty, nutty kick that ties everything together. Freshly grated is always best if you have it.
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Garlic – A must-have for that savory backbone.
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Seasonings (salt, Italian seasoning, black pepper) – The finishing touches that round out the flavor.
How To Make Crockpot Sausage & Potato Soup
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Add everything to the slow cooker except the heavy cream, Parmesan, and cream cheese.
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Cover and cook on high for about 3 ½ hours or low for 5 ½ hours, until the potatoes are tender and the sausage is cooked through.
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Stir in the heavy cream, Parmesan, and cream cheese. Mix well, then set the crockpot to low and let it cook for another 30 minutes so the soup gets extra creamy.
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Give it one last stir, ladle into bowls, and serve hot.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days — the flavors actually get even better as they sit. For longer storage, freeze in portion-sized containers or freezer bags for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop or in the microwave until warmed through.
Recipe Notes
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Brown the sausage first — don’t skip this step. If you toss it in raw, it’ll release way too much grease into the soup, and while a little richness is nice, a whole layer of grease floating on top isn’t.
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Add the dairy at the end. Stirring in the cream, cream cheese, and Parmesan once the potatoes are tender keeps the soup smooth and prevents curdling.
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Adjust the seasonings to your taste — a little extra salt, pepper, or even red pepper flakes if you like a kick.
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Want it heartier? Toss in one or two extra potatoes to make it even thicker and more filling.
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For the best texture, cube the potatoes evenly so they cook at the same rate and don’t fall apart too quickly.
Serving Ideas
This soup is pure cozy comfort in a bowl, so it pairs beautifully with simple sides. Serve it with a loaf of crusty bread or warm garlic bread for dipping into that creamy broth. A crisp green salad on the side balances things out if you want something lighter. For a heartier spread, add roasted veggies or even a grilled cheese sandwich — because soup and grilled cheese is always a win. And if you’re serving a crowd, sprinkle extra Parmesan and fresh herbs on the table so everyone can dress up their bowls just how they like.
Crockpot Sausage & Potato Soup
Ingredients
- 4 cups chicken broth
- 1 lb ground Italian sausage browned and drained
- 1 small yellow onion diced
- 2 large russet potatoes peeled and cubed
- 1 can diced tomatoes 14oz
- 1 can tomato paste 6oz
- 1 cup heavy cream
- 1 block cream cheese cubed (8oz)
- ½ cup shredded parmesan cheese
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Instructions
- Add everything to the slow cooker except the heavy cream, Parmesan, and cream cheese.
- Cover and cook on high for about 3 ½ hours or low for 5 ½ hours, until the potatoes are tender and the sausage is cooked through.
- Stir in the heavy cream, Parmesan, and cream cheese. Mix well, then set the crockpot to low and let it cook for another 30 minutes so the soup gets extra creamy.
- Give it one last stir, ladle into bowls, and serve hot.
This one is oh so cozy and comforting, and I hope it’ll become a regular in your rotation over the colder months! If you try it, I’d really appreciate it if you could leave a little feedback in the comments below. It helps other readers who might be thinking about trying this recipe, and it also helps me to create more recipes you’ll love!
