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A slow cooker filled with creamy soup containing chopped kale, diced potatoes, sausage, and a light broth, viewed from above.
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Slow Cooker Sausage Potato Soup

This creamy Sausage Potato Soup combines Italian sausage, crispy bacon, tender potatoes, and fresh kale in a rich, comforting bowl. Perfect slow cooker recipe using chicken broth and heavy cream for the ultimate comfort food experience!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Soup
Cuisine: American, Italian
Servings: 6
Author: Melissa Griffiths

Ingredients

  • 6 slices bacon diced, about 6 ounces
  • 1 pound hot pork sausage can use mild if you prefer
  • 4 cups diced russet potatoes ¾-inch pieces, 2 to 2.5 pounds
  • 1 cup diced white onion
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 cloves garlic minced
  • 4 cups chicken stock
  • 2 tablespoons cornstarch
  • 2 cups heavy cream to be added at the end
  • ½ cup shredded Parmesan
  • 4 cups kale stems removed and chopped, to be added at the end

Instructions

  • Cook the bacon in a skillet over medium heat until crisp, 7–9 minutes. Transfer to a paper towel-lined plate and store in fridge. Pour off all but 1 tablespoon of the drippings.
  • Add sausage and onion to the skillet. Cook, breaking up the sausage, until browned. Stir in the garlic for 30–60 seconds. Drain excess fat.
  • Add the sausage mixture to the slow cooker along with potatoes, thyme, salt, pepper, and chicken stock. Stir to combine.
  • Cover and cook on Low 5–6 hours or High 3–4 hours, until the potatoes are tender.
  • Mix the cornstarch into the cream. Stir in the heavy cream, parmesan, and kale. Cover and cook on High for 10–15 minutes, until the kale wilts and the soup is creamy. Remove bacon from the fridge.
  • Taste and adjust salt and pepper. Ladle into bowls and top with the crispy bacon.

Notes

Slow Cooker Size: I used a 6-quart crockpot for this recipe. If yours is smaller, you'll want to make sure it doesn't get so full it overflows!
Sausage Choices:
  • Half regular-half turkey sausage works well with this recipe.
  • We love using hot sausage, but you can totally use mild or Italian sausage if you prefer those. 
Storing & Reheating Leftovers: Store cooled soup in the refrigerator for up to 4 days in airtight containers. The soup may thicken as it sits - just add a splash of chicken broth when reheating. Freezing isn't recommended due to the cream and potatoes, which can separate and become grainy.

Nutrition

Serving: 2cups | Calories: 765kcal | Carbohydrates: 39g | Protein: 27g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1404mg | Potassium: 1169mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2706IU | Vitamin C: 45mg | Calcium: 231mg | Iron: 3mg

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