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Creamy crockpot potato soup with sausage in a white bowl topped with cheddar cheese, crumbled bacon, and green onions

Crockpot Potato Soup with Sausage

A hearty, creamy slow cooker soup loaded with tender Yukon Gold potatoes, browned Italian sausage, and a cheesy cheddar cream broth. Set it in the morning and come home to a comforting fall dinner.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage casings removed
  • 1 large yellow onion diced
  • 3 lbs Yukon Gold potatoes diced into roughly 1-inch pieces, about 6-7 medium potatoes
  • 4 cups chicken broth low-sodium recommended
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • salt and black pepper to taste
  • 1 cup heavy cream full-fat recommended
  • 0.5 cup sour cream
  • 1 cup shredded cheddar cheese plus more for serving, block-shredded recommended
  • 4 slices bacon cooked and crumbled, optional for topping
  • 2 green onions sliced, optional for topping

Equipment

  • Large skillet
  • Slow cooker 6 qt or larger
  • Mixing spoon
  • Measuring cups and spoons
  • Small bowl for cream mixture

Method
 

  1. Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, for 8 to 10 minutes until browned all over with no pink remaining. Drain off excess grease and transfer the sausage to your slow cooker.
  2. Add the diced onion, potatoes, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper to the slow cooker. Stir everything together so the seasoning is evenly distributed.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are completely tender and easy to pierce with a fork.
  4. About 30 minutes before serving, turn the slow cooker to the warm setting. In a small bowl, whisk together the heavy cream and sour cream until smooth. Slowly stir the cream mixture into the hot soup. For a thicker texture, mash some potatoes against the wall of the insert with the back of a spoon before adding the cream.
  5. Stir in the 1 cup of shredded cheddar cheese until fully melted and the soup is creamy and smooth. Taste and adjust salt if needed.
  6. Ladle into bowls and top with extra shredded cheddar, crumbled bacon, and sliced green onions if desired. Serve hot.

Notes

Browning the sausage before slow cooking adds significant flavor. For freezing, leave out the cream and cheese and stir them in fresh when reheating for best texture. Use Yukon Gold or red potatoes and avoid russets as they break down and make the broth starchy. Reheat on the stovetop over medium-low heat with a splash of broth to restore consistency.