Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Sausage and Potatoes O’Brien Soup Tips, FAQ & printable recipe

Name: Slow Cooker Sausage and Potatoes O'Brien Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 lb bulk pork sausage; 1 bag potatoes O'Brien (about 28 oz); 1 tbsp dried sage; 8 oz cream cheese, softened and cubed; 4 cups chicken broth

By Clara Weller · Oct 14, 2026

A creamy sausage and potato soup in a slow cooker insert, rich and steaming.

Prep: 15 min
Cook: 6 h
Total: 6 h 15 min
Serves: 6

Tips for success

For a richer flavor, use a combination of chicken and beef broth. You can also add a splash of Worcestershire sauce or a pinch of red pepper flakes for extra depth.

If you prefer a smoother texture, use an immersion blender to puree part of the soup before serving. Just be careful not to over-blend, as you want some potato chunks to remain.

To make this soup even heartier, stir in a cup of shredded cheddar cheese or a handful of fresh spinach during the last 30 minutes of cooking.

You can also top each bowl with crispy bacon bits or chopped green onions for added crunch and color. This soup is very adaptable, so feel free to adjust the seasonings to your taste.

Variations

Spicy Sausage Soup: Use hot or spicy bulk sausage and add a pinch of red pepper flakes along with the sage. For extra heat, stir in a diced jalapeño with the potatoes. Serve with a dollop of sour cream to cool it down.
Cheesy Sausage Soup: Stir in 1 cup of shredded sharp cheddar cheese during the last 30 minutes of cooking. The cheese will melt into the soup, making it even richer and more indulgent. Top with extra cheese before serving.
Vegetable-Loaded Soup: Add a cup of frozen corn, a cup of chopped kale, or a can of drained white beans along with the potatoes. This adds extra nutrition and texture without altering the cooking time.
Herb-Infused Soup: Replace the dried sage with 1 tablespoon of fresh thyme and 1 teaspoon of fresh rosemary, chopped. Add the fresh herbs during the last 30 minutes of cooking to preserve their bright flavor.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a little broth or milk to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth or milk if the soup has thickened.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even tastier the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to thin if needed.

You can assemble the soup in the slow cooker insert the night before and refrigerate it overnight. In the morning, place the insert in the slow cooker and cook on low as directed.

You may need to add 30 minutes to the cooking time since the ingredients start cold. Alternatively, cook the soup completely, then cool and refrigerate; reheat gently before serving.

Serving ideas

Serve this soup as a main course with crusty bread, a grilled cheese sandwich, or a simple side salad. It's also delicious spooned over rice or noodles for a more filling meal.

For a garnished presentation, top each bowl with a swirl of sour cream, a sprinkle of fresh chives, or a few crispy croutons.

This soup is substantial enough to be a meal on its own, but it also works well as a starter for a larger dinner. Pair it with a crisp green salad and a glass of dry white wine for a satisfying weeknight meal. Leftovers are perfect for lunch the next day—just reheat and enjoy.

Frequently asked questions

Can this soup be made in an Instant Pot?

Yes, use the sauté function to brown the sausage first, then add the remaining ingredients and cook on high pressure for 10 minutes. Quick-release the pressure and stir in the cream cheese until melted. The cooking time will be much shorter than the slow cooker method.

Why does the cream cheese look curdled during cooking?

This is normal. The cream cheese separates as it melts in the broth, but as the soup cooks and you stir it at the end, the mixture becomes smooth and creamy. Be patient and don't stir too early, and the soup will come together perfectly.

Can this soup be frozen?

Yes, this soup freezes well for up to 3 months. Cool it completely, then transfer to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth or milk to restore the creamy texture.

What can be substituted for potatoes O'Brien?

If you can't find potatoes O'Brien, use 4 cups of diced russet or Yukon Gold potatoes plus 1/2 cup each of diced onion and diced red and green bell peppers. Frozen diced hash browns with peppers and onions also work well.

How can the soup be thickened or thinned?

To thicken, mash some of the potatoes with a fork against the side of the slow cooker, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water. To thin, add extra broth or milk until the desired consistency is reached.

Recipe card

Slow Cooker Sausage and Potatoes O'Brien Soup

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

1 lb bulk pork sausage
1 bag potatoes O'Brien (about 28 oz)
1 tbsp dried sage
8 oz cream cheese, softened and cubed
4 cups chicken broth

Instructions

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.
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.
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.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 450
Protein: 18 g
Carbohydrates: 30 g
Fat: 28 g
Fiber: 3 g
Sugar: 4 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.