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Sausage Cream Soup with Potatoes (Slow-Cooker)

slowcookersausagecreamsouppotatoesThis creamy sausage soup recipe is simple, comforting and loaded with flavourful Italian sausage and potatoes. It's a ridiculously cozy soup that cooks itself.

1 lb (16 oz) hot Italian sausage, casings removed (454 g)
1 whole head garlic, peeled, freshly minced
1 cups onions, finely chopped (~ 1 medium)
1 lb baby potatoes, skin on, halved if large
2 tsp. dried basil or 2 Tbsp. fresh basil, finely chopped
1 tsp. dried oregano or 1 Tbsp. fresh oregano, finely chopped
1 tsp. mustard powder
2 tsp. sea salt
½ tsp. black pepper, freshly ground
4 cups chicken broth
2 cups half-and-half cream, room temperature

To Serve:
¼ cup Parmesan cheese, freshly grated

Make the Soup:
Brown the ground sausage and drain any remaining fat. Add the ground sausage to a slow cooker. Add the minced garlic, onion, potato, salt, pepper and broth to the slow cooker. Stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours.

OR:

Pull off bite sized pieces of the sausages and add to the slow cooker in clumps. Add the garlic, onion, potato, basil, oregano, dry mustard, salt, pepper and broth to the slow cooker. Stir to combine. Cover and cook on HIGH for 2 hours to ensure that the sausage are cooked. Reduce temperature to LOW and simmer for 4-5 hours more.

To Serve:
Stir in the heavy whipping cream. Cover and cook on LOW for 10-15 minutes more or until the cream is heated through. Serve warm topped with freshly grated Parmesan cheese.

Makes 6 servings.

Cook's Notes:

  • Refrigerate the leftovers in an airtight container for up to 5 days.
  • Make sure to chop the vegetables about the same size. This ensures that the ingredients cook evenly in the slow cooker.
  • Make sure to add the heavy cream towards the end of cooking the soup. Do not add with the other ingredients as the cream will break down and curdle.
  • Stovetop: You can easily make this sausage potato soup on the stovetop. Cook the soup over medium heat in a saucepan or Dutch oven. Bring to a Boil the potatoes in water and then simmer over low heat.
  • Hand grate the cheese: If you are topping the soup shred the cheese instead of buying pre-shredded. The cheese will melt smoother. Pre shredded cheese will make the soup stringy.
  • Thicken Soup: If you need to thicken the soup using a fork smash a few potatoes against the side of the slow cooker. Cook on LOW for another 10-15 minutes.

Topping Ideas:

These are our most favourite toppings but you can use whatever you like because it is your soup.

  • cheddar cheese, freshly grated
  • bacon, cooked and crumbled
  • green onions, finely chopped
  • sour cream or Greek yogurt
  • saltine crackers

How to Thicken Potato Soup:

  • If you find your potato soup to be runnier than you’d like, you can easily thicken it. One of the easiest ways to thicken your soup is to smash a few potatoes against the wall of the cooker with a fork. Allow their natural starch to thicken the soup, about 20-30 minutes.
  • You can also make a roux: Mix in a small bowl 1 Tbsp. of flour to 2 Tbsp. of the soup. Whisk together until completely combine. Pour this mixture into the soup and heat for a few minutes. It may take up to 15 minutes to thicken the soup.

Variations:

  • Sausage Variations: Feel free to change the sausage to make this recipe. You can use mild or sweet Italian sausage. I've also switched it up and used turkey or sausage. Try it with your favourite sausage and adjust the seasonings accordingly. For instance, you'll need to add cayenne, paprika or crushed red chillies for heat and flavour depth.
  • Add in Vegetables: Add colour and flavour to this soup by mixing in some additional vegetables. We love to add in shredded carrots, spinach and celery. You can even add potatoes and corn together for delicious flavour.
  • Chicken Broth: We used low-sodium chicken broth in this recipe, but you can use chicken stock instead.
  • Spices: The seasoning for this recipe is easy because of the sausages. But if you want extra spice add in some red pepper flakes. We recommend starting with a tsp. at a time.
  • Change the Meat: If you prefer, you can change the meat in this soup. You can use diced ham or shredded chicken. You can even add in cooked ground beef.

Frequently Asked Questions:

  • How to Store Leftovers: Store your leftovers in the fridge. Make sure to cool your soup to room temperature before placing in storage. This soup will last up to 4 days.
  • Can You Freeze Potato Soup? Yes, you can freeze this soup. This is a great way to double the recipe and enjoy another time. Allow it to cool completely and then place in freezer containers or bags. It really is very simple to freeze soup and we have learned a lot of freezer tips along the way. This soup will stay fresh for up to 3 months.
  • Can I Make Ahead of Time? This soup can be prepared ahead of time and stored in the fridge. We recommend making it no more than 2 days ahead of time. Place in an air tight container and place in the fridge.
  • Once ready to store, pour the soup in the slow cooker or sauce pan to reheat. Then serve with your favourite sides and toppings.

Nutritional Information:
Per serving: Calories 558kcal, Carbohydrates 30g, Protein 19g, Fat 41g, Saturated Fat 19g, Cholesterol 115mg, Sodium 1078mg, Potassium 962mg, Fiber 2g, Sugar 2g, Vitamin A 616IU, Vitamin C 11mg, Calcium 116mg, Iron 3mg