Slow Cooker Sausage and Potatoes O’Brien Soup Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Cut the cream cheese into cubes so it melts more evenly. If using frozen potatoes O'Brien, there's no need to thaw them—just add them straight from the freezer.

Measure out the broth and have the sage ready. This recipe is truly dump-and-go, so there's no other prep required. Just gather your ingredients, and you're ready to layer them in the slow cooker.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the raw sausage in the bottom of a 6-quart slow cooker, breaking it into crumbles with a spoon. Spread the potatoes O'Brien evenly over the sausage. Sprinkle the dried sage over the potatoes. Add the cubed cream cheese on top, then pour the chicken broth over everything. Do not stir.
   Look for The slow cooker will be nearly full, with the broth just peeking through the top.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the sausage in larger crumbles so it stays distinct after cooking.

At the end of this phase, the slow cooker will be full of raw ingredients: sausage crumbles at the bottom, a layer of potatoes, a dusting of sage, and cubes of cream cheese, all submerged in broth.

The cream cheese will look like white chunks floating in the liquid. This is normal. As the slow cooker heats, the cream cheese will begin to soften and melt, and the sausage will release its juices, creating a savory broth. Resist the urge to stir until the end.

Slow Simmer

2. 2Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, until the potatoes are tender and the sausage is cooked through. The soup will look curdled at first, but it will smooth out as it cooks.
   Look for After about 4 hours, the cream cheese will have melted and the broth will look creamy.
   Tip Avoid opening the lid during cooking to keep the heat steady.

After several hours, the soup will be bubbling gently around the edges. The potatoes will be tender, and the sausage will be cooked through. The cream cheese will have melted into the broth, giving it a pale, creamy color. The sage will be fragrant, and the peppers will have softened. The soup will look slightly separated at this point, but that's okay—a good stir will bring it together.

Stir and Serve

3. 3Stir and Finish
   Once the potatoes are fork-tender and the sausage is no longer pink, stir the soup well to combine. The cream cheese should be fully melted and the soup should be creamy and smooth. If desired, season with salt and pepper.
   Look for The soup will be thick and creamy, with no visible cream cheese lumps.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For a thinner soup, add a little extra broth or milk.

Once the soup has finished cooking, give it a thorough stir. The broth will turn smooth and velvety, with no visible cream cheese lumps. The sausage will be in tender crumbles, and the potatoes will be soft but still hold their shape. The soup will be thick enough to coat the back of a spoon. Taste for seasoning and add salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.

Common mistakes

One common mistake is opening the slow cooker lid too often to check on the soup. Each time you lift the lid, heat escapes and adds to the cooking time. Also, avoid stirring the soup too early, as the cream cheese may look separated before it fully melts.

Just let it cook undisturbed. Another mistake is using pre-cooked sausage, which will become dry and rubbery in the slow cooker. Stick with raw sausage for the best texture. Finally, don't add extra liquid unless needed, as the soup should be thick and creamy.

How to tell it’s done

The soup is done when the potatoes are fork-tender and the sausage is cooked through with no pink remaining. To check the sausage, use a meat thermometer: it should read at least 160°F (71°C).

The broth will look creamy and slightly thickened, and the cream cheese will be completely melted, leaving no white lumps. The soup will be hot and steaming, with a rich aroma of sage and sausage. If you're unsure, cook a little longer—this soup is forgiving and can hold on low for an extra hour.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest