This Crockpot Potato Soup with Sausage is the kind of meal that makes the whole house smell amazing. It’s creamy, hearty, and so easy. You toss everything in the crockpot, let it do the work, and come back to a cozy bowl of comfort. It’s perfect for busy days when you want something warm and filling without standing over the stove.
Servings: 6
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Prep Time: 15 minutes
Final Dish AI Image Prompt
Ultra close-up shot of a round white bowl filled with creamy crockpot potato soup with browned sausage slices, tender diced potatoes, chopped onion, melted shredded cheddar cheese, and chopped parsley on top, thick and creamy texture visible, steam rising gently, the black oval crockpot positioned straight and centered in the background and not cropped out, modern cozy kitchen setting, a straight 90-degree top-down shot with no tilt, captured directly overhead
Why I Love This Recipe
The first time I made this soup, it was one of those chilly evenings where you just want something warm and simple. I had sausage in the fridge and a bag of potatoes that needed to be used. I threw everything in the crockpot and hoped for the best. By dinner, the house smelled incredible. We all went back for seconds.
What I love most is how forgiving this recipe is. It’s hard to mess up. It’s creamy without being too heavy, and the sausage adds just the right amount of flavor.
Here’s why I keep making it:
- It uses simple, affordable ingredients
- The crockpot does most of the work
- It’s filling enough to be a full meal
- It reheats beautifully the next day
What You’ll Need
- 1 pound smoked sausage, sliced into ½-inch rounds
- 2 pounds russet potatoes, diced into 1-inch cubes
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons chopped parsley (optional for garnish)
Tools You’ll Need
- Black oval crockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Crockpot Potato Soup with Sausage Recipe & Instructions
Step 1: Add the Main Ingredients
Place 2 pounds diced russet potatoes, 1 pound sliced smoked sausage, 1 small diced onion, and 3 cloves minced garlic into the black oval crockpot. Pour in 4 cups chicken broth. Add 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme. Stir gently to combine.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Step 2: Add Cream and Cheese
Once the potatoes are soft, pour in 1 cup heavy cream and add 1 ½ cups shredded cheddar cheese. Stir well until the cheese is melted and the soup becomes creamy. Let it cook on LOW for another 20–30 minutes.
Step 3: Garnish and Serve
Ladle the hot soup into bowls and sprinkle with 2 tablespoons chopped parsley on top.
Why This Recipe Works (Quick Science)
Potatoes release starch as they cook. That starch helps thicken the soup naturally. The heavy cream adds fat, which makes the soup rich and smooth. The cheese melts into the hot liquid and blends with the starch, creating that creamy texture without needing flour. The sausage adds salt and fat, which boosts flavor in every bite.
Pro Tips
- Cut the potatoes into even 1-inch cubes so they cook at the same speed.
- Don’t add the cream too early. Dairy can separate if cooked too long.
- If you like thicker soup, mash a few potatoes right in the crockpot before adding the cream.
- Shred your own cheese for smoother melting. Pre-shredded cheese has anti-caking powder that can make the soup grainy.
Substitutions and Variations
- Use turkey sausage instead of smoked sausage
- Swap cheddar for Colby Jack or Monterey Jack
- Add 1 cup chopped spinach at the end for extra greens
- Use half-and-half instead of heavy cream for a lighter version
Make Ahead Tips
You can chop the potatoes and onion the night before. Store them in airtight containers in the fridge. In the morning, just add everything to the crockpot and turn it on.
Common Mistakes
- Overcooking after adding cream. It can cause curdling.
- Cutting potatoes too small. They may turn mushy.
- Not seasoning enough. Taste before serving and adjust salt if needed.
What to Serve With
- Crusty bread
- Side salad with simple vinaigrette
- Garlic bread
- Roasted vegetables
Macros Information (Per Serving – Approximate)
- Calories: 480
- Protein: 18g
- Carbohydrates: 32g
- Fat: 32g
- Fiber: 3g
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. If it thickens too much, add a splash of broth or milk when reheating. You can freeze it, but the texture may change slightly because of the dairy.
FAQ
Can I use red potatoes?
Yes, but they will be a little less starchy and the soup may be slightly thinner.
Can I make this on the stove instead?
Yes. Simmer everything except cream and cheese for about 25–30 minutes until potatoes are tender. Then stir in cream and cheese.
How do I thicken the soup more?
Mash some of the cooked potatoes or let it simmer uncovered for a bit longer.
Final Thoughts
This Crockpot Potato Soup with Sausage is simple, cozy, and full of flavor. It’s the kind of meal that feels like home in a bowl. Give it a try, make it your own, and come back to tell me how it turned out. I’d love to hear what you added or changed!