Crock Pot Sausage Potato Soup Recipe

The Story of a Soup

This soup started on a very busy Tuesday. My grandkids were coming over. I needed something easy and warm. So I threw things in my old crock pot.

The house filled with a wonderful smell. It made everyone hungry. Doesn’t that smell amazing? That’s the magic of slow cooking. It turns simple food into a hug in a bowl.

Why This Soup Matters

This soup matters because it brings people together. You make one pot. It feeds a whole family. No one is stuck in the kitchen all day.

It also teaches you about flavors. The sausage is spicy and rich. The potatoes get soft and soak up the broth. The cheese makes it creamy. Every spoonful is different. What is your favorite cozy soup to eat on a cold day?

Let’s Talk Flavor Friends

Browning the sausage first is the big secret. It gives the soup a deep, tasty base. I still laugh at that. I once forgot this step. The soup was fine, but not the same.

Then you add the onion, carrots, and celery. They sweeten everything up. The garlic makes it smell like heaven. *Fun fact: the red pepper flakes don’t make it too hot. They just give it a little warm kick at the end.*

The Slow Cooker Magic

Here is the best part. You let the crock pot do the work. You can go read a book or play outside. The soup cooks all by itself. This matters because dinner should not be stressful.

Adding the cream and cheese at the very end is important. It makes the soup smooth and rich. Do you prefer your soups thick and creamy, or more brothy and light?

Your Turn in the Kitchen

This recipe is very forgiving. No petite potatoes? Use any potato you have. Just cut them small. No heavy cream? A little milk will work in a pinch.

Cooking should be fun, not scary. This soup is a great start. It makes you feel like a kitchen hero with very little effort. Will you try adding a different veggie, like spinach or corn? Tell me what you think if you make it.

Ingredients:

Ingredient	Amount	Notes
Italian sausage	1 lb
Yellow onion	1	diced
Carrots	⅓ cup	diced
Celery	½ ribs	diced
Garlic	3 cloves	minced
Petite red potatoes	1 lb	quartered
Worcestershire sauce	1 tbsp
Red pepper flakes	¼ tsp
Dried basil	1 tsp
Dried parsley	1 tsp
Dried oregano	½ tsp
Ground black pepper	1 tsp
Chicken broth	4 cups
Water	1 cup
Heavy cream	1½ cups
Cheddar cheese	2 cups	shredded

My Cozy Crock Pot Sausage Potato Soup

Hello, my dear! Come sit. Let’s make my favorite cozy soup. It’s the kind that fills your whole house with a wonderful smell. It reminds me of my own Abuela’s kitchen. She always said good food takes its time. That’s why I love my slow cooker. It does the gentle work for us. We just get it started. Then we can relax. Doesn’t that sound nice?

This soup is hearty and creamy. It has little bites of potato and savory sausage. The cheese makes it so rich. My grandson Marco asks for it every time it rains. I still laugh at that. He thinks it’s a special “rainy day” recipe. I won’t tell him we can make it anytime. Now, let’s gather our ingredients and begin.

Step 1: First, we brown the sausage. Use a big skillet over medium heat. Break the meat into little pieces as it cooks. It takes about eight minutes. You’ll know it’s ready when it’s no longer pink. The smell is already amazing, isn’t it? (Here’s a hard-learned tip: drain the grease well. It makes the soup less oily later.)

Step 2: Now, add your chopped veggies right to the same skillet. That’s onion, carrot, celery, and garlic. They sizzle in the sausage’s flavor. Cook them until they get a little soft. This only takes about five minutes. It wakes up all their good tastes. Then, put everything into your slow cooker.

Step 3: Time for the potatoes and broth. Add the quartered potatoes to the crock pot. Pour in the chicken broth and water. Now, all those dried herbs and spices go in. Don’t forget the Worcestershire sauce! It adds a secret, savory depth. Give it all a good stir. The liquid should just cover the potatoes. Do you know which herb is often called “the pizza herb”? Share below!

Step 4: Put the lid on. Now you choose. Cook on high for about four hours. Or cook on low for seven to eight. I use low when I’m puttering around the house all day. It feels like the soup is napping. When you peek, the potatoes should be tender. They’ll be easy to pierce with a fork.

Step 5: The magic finish! About thirty minutes before eating, add the cream and cheese. Stir it slowly until the cheese melts in. It turns the broth so creamy and dreamy. Let it cook that last little bit to warm through. Then, it’s time to serve. Ladle it into big bowls. Be careful, it’s hot!

Cook Time: 4-8 hours (slow cooker)
Total Time: 4 hours 15 minutes – 8 hours 15 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a good friend. It’s happy to change its outfit! Here are some fun ways to make it new. Make it veggie: Swap sausage for mushrooms and white beans. It’s still so filling. Make it spicy: Use hot Italian sausage. Add an extra pinch of red pepper flakes. Make it fall-ish: Add a cup of cubed butternut squash with the potatoes. It gets so sweet and soft. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This soup is a full meal. But I love a little something on the side. A thick slice of crusty bread is perfect for dipping. A simple green salad with a tangy dressing is nice, too. For garnish, try a sprinkle of fresh parsley. It adds a pop of color. For drinks, a cold apple cider pairs beautifully. For the grown-ups, a glass of amber ale is lovely. Which would you choose tonight?

Keeping Your Soup Cozy for Later

Let’s talk about storing this soup. It keeps well in the fridge for three days. Just let it cool first. For the freezer, use airtight containers. Leave some space at the top. It will be good for two months.

Reheating is simple. Thaw frozen soup in the fridge overnight. Warm it on the stove over low heat. Stir it often so the cream stays smooth. I once reheated it too fast. The cheese got a little grainy. Slow and steady wins the race!

Batch cooking this soup is a lifesaver. Double the recipe on a quiet Sunday. You will thank yourself on a busy Wednesday night. Having a homemade meal ready matters. It brings comfort to a hectic day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thin? Let it cook uncovered for the last 30 minutes. The extra liquid will steam away. Is it not creamy enough? The cheese must be added at the end. Adding it too early can make it oily.

Are the potatoes still hard? Cut them into small, even pieces. I remember when my potatoes were too big. They took forever to get soft. Fixing these small issues builds your cooking confidence. It also makes the flavors just right for your family.

*Fun fact: Worcestershire sauce is like a flavor secret. It adds a rich, savory depth you can’t quite name!* Do not skip it. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free sausage and check your Worcestershire sauce label.

Q: Can I make it ahead? A: Absolutely. Cook the sausage and veggie mix. Store it in the fridge overnight.

Q: What if I don’t have heavy cream? A: Whole milk will work. The soup will be a little lighter.

Q: Can I double the recipe? A: You can, but use a large 8-quart slow cooker. Do not overfill it.

Q: Any optional tips? A: Serve it with crusty bread for dipping. It is the best part! Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your home. It is one of my favorite recipes to share. I love seeing your kitchen creations. Please show me what you made. Share a photo of your family enjoying it.

Have you tried this recipe? Tag us on Pinterest! Use our handle @GrandmasCozyKitchen. I cannot wait to see your beautiful bowls of soup. Happy cooking!

—Lena Morales.