Potato Soup with Sausage (Crockpot Easy)

This is the hearty, meat-lover’s cousin to the standard potato soup. Potato Soup with Sausage takes the creamy, comforting base of a potato chowder and infuses it with the smoky, savory flavors of Italian sausage. It is a “stick-to-your-ribs” meal that is incredibly easy to make in the slow cooker.

The sausage releases its spices and fat into the broth as it simmers, seasoning the potatoes from the inside out. This results in a soup that has a much deeper, more complex flavor profile than one made with bacon bits alone. It’s rustic, filling, and perfect for cold weather.

Why You’ll Love This Recipe

The Flavor Boost

While bacon is a great garnish, sausage is a better builder of flavor. The fennel, garlic, and paprika in Italian sausage permeate the entire pot, making every spoonful savory and rich.

Hands-Off Cooking

Just like the veggie version, this recipe relies on the slow cooker. You brown the sausage quickly, then dump everything in. It cooks unattended, making your house smell amazing and dinner effortless.

Ingredient Highlights & Substitutions

Essential Ingredients

Italian Sausage: Bulk sausage (mild or hot) or links with casings removed. Brown it first for texture.
Russet Potatoes: Cubed. They break down slightly to thicken the soup.
Onion & Garlic: Aromatics that pair perfectly with the sausage.
Chicken Broth: The liquid base.
Heavy Cream: Added at the end for richness.
Kale or Spinach: Greens add color and nutrition, making it a complete one-pot meal.

Smart Substitutions

You can use kielbasa or smoked sausage (sliced into coins) instead of ground Italian sausage—this requires no browning! For a lighter soup, use turkey sausage and evaporated milk. If you want it vegetarian, use plant-based sausage and veggie broth.

If you are a fan of hearty soups, this Creamy Sausage Tortellini Soup offers a similar flavor profile with pasta.

Step-by-Step Instructions

Prep Phase

Brown the sausage in a skillet, breaking it into crumbles. Drain most of the fat. Peel and cube the potatoes. Dice the onion.

Cooking Phase

Add the browned sausage, potatoes, onion, garlic, and chicken broth to the slow cooker. Season with salt, pepper, and dried oregano.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are tender.
The Creaming: Mash a few potatoes against the side of the pot to thicken the broth naturally.
Stir in the heavy cream and chopped kale (or spinach).
Cover and cook on HIGH for another 15-20 minutes until the greens are wilted and the soup is heated through.

Pro Tips for Perfect Results

Technique Secrets

Deglazing: After browning the sausage in the skillet, add a splash of broth to scrape up the brown bits (fond) stuck to the pan. Pour this liquid into the slow cooker. It’s pure flavor gold.
Grease Control: Sausage can be greasy. Make sure to drain the fat after browning, otherwise, your soup will have an oily slick on top.

Common Mistakes to Avoid

Adding the greens too early. Kale needs about 20 minutes; spinach needs only 2. If you add them at the start of the 8-hour cook, they will turn to mush and lose their vibrant color.

Ingredient	Benefit	Alternative
Italian Sausage	Flavor/Protein	Kielbasa/Turkey Sausage
Kale	Nutrients/Texture	Spinach/Chard
Russet Potatoes	Thickening	Yukon Gold (waxy)
Heavy Cream	Richness	Coconut Milk

Serving Ideas & Pairings

Presentation & Plating

Serve with a grating of Parmesan cheese on top. The salty cheese complements the sausage perfectly.

Pairing Suggestions

A slice of garlic bread or a simple side salad makes this a complete feast.

Frequently Asked Questions

Can I make this on the stove?
Yes. Simmer potatoes/broth/sausage for 20 mins until tender, then add cream/kale.

Is it spicy?
Only if you use Hot Italian sausage. Mild sausage makes it family-friendly.

Conclusion

Potato Soup with Sausage is a robust twist on a classic. It’s filling, flavorful, and incredibly easy to prepare, making it a winter staple.