Slow Cooker Creamy Italian Sausage and Potato Soup Tips, FAQ & printable recipe

Tips for success

To add extra depth, consider sautéing the sausage in a pan before adding it to the slow cooker to develop a deeper, caramelized flavor, though this is optional.

Adding a small amount of dried herbs like oregano or crushed red pepper flakes can further customize the spice level to suit personal taste preferences.

If you prefer a thinner soup, stir in an additional half-cup of warm chicken broth after the initial stirring phase.

This adjustment allows for control over the thickness to ensure the soup remains easy to eat while maintaining the rich, creamy flavor base that makes this dish so popular.

Variations

• Spicy Sausage Soup: Use hot Italian sausage instead of mild and add a teaspoon of crushed red pepper flakes to the slow cooker to increase the heat level significantly.
• Added Greens: Stir in three cups of fresh baby spinach or chopped kale during the final ten minutes of cooking until wilted for added texture and color.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; note that the creamy texture may change slightly upon thawing.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in short intervals until heated through.

Allow the soup to cool completely to room temperature, but do not leave it on the counter for longer than two hours. Once cooled, transfer the soup into airtight containers.

Proper storage ensures the soup remains safe to eat and maintains its flavor for several days when kept in the refrigerator.

This soup is excellent for making ahead of time as the flavors tend to meld and develop even further in the refrigerator. Simply prepare the soup as directed, cool it down, and store it for up to three days. It can be reheated gently on the stove when ready to serve.

Serving ideas

Serve the soup hot in deep bowls to capture the steam and aroma. It pairs wonderfully with a side of crusty bread or a simple green salad to balance the richness of the creamy broth.

Ensure each portion has a good mix of sausage coins, potatoes, and the flavorful broth.

Garnish the servings with a sprinkle of fresh herbs if desired, such as parsley or basil, to add a pop of color and freshness. The soup is quite filling on its own, making it a substantial main course that requires little more than a side of bread to complete the meal.

Frequently asked questions

Recipe card

Slow Cooker Creamy Italian Sausage and Potato Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb Italian sausage, sliced into coins
• 1.5 lb baby potatoes, halved
• 1/2 cup sun-dried tomatoes
• 8 oz cream cheese, one block
• 4 cups chicken broth

Instructions

1. Place the sliced Italian sausage into the bottom of the slow cooker insert. Scatter the halved baby potatoes and sun-dried tomatoes evenly over the sausage slices, ensuring they are distributed across the base for even cooking throughout the process.
2. Place the block of cream cheese directly in the center of the slow cooker insert. Pour the chicken broth carefully around the edges of the insert, allowing it to settle into the layers of sausage and potatoes without disturbing the cream cheese block too much.
3. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours. Once cooked, stir the soup vigorously to incorporate the melted cream cheese into the broth until creamy. Ensure the sausage reaches an internal temperature of 160°F (71°C).

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

25 g

Fat

34 g

Fiber

3 g

Sugar

4 g

Sodium

950 mg

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