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Hearty creamy Crock Pot Sausage and Potato Soup with vegetables makes the coziest fall and winter soup! Rich, filling, and easy to prepare, it is perfect for any occasion.
For all those times you’re craving the coziest meal to make your taste buds and belly smile, this easy slow cooker sausage and potato soup is here to nourish.
Tender Italian sausage, perfectly cooked veggies, carbolicious tender potatoes in a rich and creamy broth makes it oh-so comforting. Plus, the recipe itself is easy to prepare! While the veggies need to go in at various times for the perfect level of doneness, the straightforward prep is simple enough for the novice chef.
I see this easy recipe as the perfect addition to your weekly meal prep and for serving guests alike. The crock pot does all of the heavy lifting, making this cozy soup recipe so dreamy no matter the time of year.
There is plenty of versatility here, as you can switch up the protein and vegetable selection. Plus, the simple ingredients can be found at any grocery store!
Ingredient Notes:
Ground Italian Sausage: The main star of the show here! I pick a mild pork Italian sausage, but you can use any kind of ground sausage you like, including chorizo. Only pick spicy sausage if you want a spicy soup!
Baby Potatoes or Yukon Gold Potatoes: Hearty carbohydrate-filled potatoes add soft squishy texture and a balance of carbs for a complete meal. I like using baby gold potatoes and cutting them in half, but you can also use any kind of potatoes like russet potatoes or red potatoes and chop them into large chunks.
Yellow Onion and Fresh Garlic: Onion and garlic provide a savory backdrop of flavor to make the soup taste extra enticing.
Full-Fat Canned Coconut Milk: Full-fat coconut milk brings silky smooth texture to the broth and adds creaminess to the soup to complement the sausage.
Chicken Broth: Pick your favorite kind of broth to serve as the remainder of the liquid. I like using chicken bone broth for added collagen, but beef broth works too.
Fresh Vegetables: Carrots, zucchini, and baby spinach are the fresh veggies I chose. Note that different kinds of vegetables require different cook times, so the veggies need to be added to the slow cooker according to their level of heartiness.
Potatoes, winter squash, and root vegetables require more time, where summer produce and leafy greens take less time.
Italian Seasoning: A little spritz of Italian seasoning brings some extra herby flavor to give the soup a rustic essence.
Sea Salt and Black Pepper: Season the soup to your personal taste with salt and pepper.
Avocado Oil or Olive Oil: For sautéing the onion and browning the sausage.
Recipe Customizations:
- Swap out the ground Italian sausage for your favorite kind of sausage or ground meat. Ground turkey, ground beef, and ground chicken all work.
- Mix up the vegetable selection by using your favorite fresh veggies. Cauliflower, broccoli, tomatoes, green peas, green beans, and bok choy are all good options.
- Use 1 ⅔ cups of half & half or heavy cream instead of canned coconut milk if you do dairy.
- For creamier soup, add 4 ounces of cream cheese or sour cream at the end of cooking.
- For a rich tomato broth, add 2 to 3 tablespoons of tomato paste and one can of diced tomatoes.
How to Make Crock Pot Sausage and Potato Soup:
Heat the avocado oil in a large skillet over medium heat and add the chopped onion. Sauté, stirring occasionally, until the onion has softened, about 5-8 minutes.
Add in the minced garlic and the ground Italian sausage and use a spatula or a wooden spoon to break the sausage into smaller chunks while browning it.
Brown the sausage until it is almost completely cooked through, but it is not necessary to cook it through just yet.
Transfer the onion and sausage mixture to the bottom of your crock pot, along with the potatoes, canned coconut milk, broth, salt, and Italian seasoning.
Give everything a big stir. Secure the lid on the crock pot and set it on High heat for 4 hours. After 2 hours, add in the chopped carrots (when there is 2 hours left of cooking) and stir well.
Add the chopped zucchini when there is 30 minutes to 1 hour left of cooking, depending on how soft you like your zucchini. 1 hour will make it very soft, and 30 minutes will be slightly al dente.
At the end of cooking, stir in the chopped spinach until it has wilted.
Taste the soup for flavor and add salt and black pepper to your personal taste.
Serve soup in big bowls with a loaf of crusty bread, and enjoy! If you’d like, sprinkle grated parmesan cheese or cheddar cheese on top.
Storage Options:
- Refrigerator: Store leftovers in a large airtight container in the refrigerator for up to 1 week.
- Freezer: Double bag the soup in two large freezer bags and freeze for up to 3 months.
Recipe Tips
- If you’re serving more than 3 people, make a double batch.
- For thicker soup, add 2 to 3 tablespoons of flour in the last 30 minutes of cooking (at the same time as adding the zucchini) to thicken the broth.
- Make the soup on the stove top in a large pot. To do so, add the carrots at the same time as the potatoes and cook the soup for 40 minutes, until the potatoes are fork tender. Add the zucchini 10-20 minutes before the soup has finished cooking and the spinach at the end of cooking.
And that’s it! A creamy soup recipe that is full to the brim with heartiness to fill the belly and soul.
Looking for more slow cooker recipes to enjoy on a chilly day and throughout the fall and winter months? Try these gems.
More Slow Cooker Recipes:
- Crock Pot Sausage and Cabbage Soup
- Slow Cooker Beef and Pumpkin Chili with Sweet Potatoes
- Crock Pot Mongolian Beef
- Slow Cooker Pot Roast
- Crock Pot Chicken Stew
- Crock Pot Chicken Birria Tacos
Crock Pot Sausage and Potato Soup
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1 pound ground mild Italian pork sausage
- 1 pound baby potatoes, cut in half*
- 1 (15-oz) can full-fat coconut milk , or 1 ⅔ cups half & half
- 4 cups chicken broth
- 1 tsp Italian seasoning
- ½ tsp sea salt
- 2 carrots, chopped
- 1 zucchini squash, chopped
- 4 cups baby spinach
Instructions
- Heat the avocado oil in a large skillet over medium heat and add the chopped onion. Sauté, stirring occasionally, until the onion has softened, about 5-8 minutes.
- Add in the minced garlic and the ground Italian sausage and use a spatula or a wooden spoon to break the sausage into smaller chunks while browning it. Brown the sausage until it is almost completely cooked through, but it is not necessary to cook it through just yet.
- Transfer the onion and sausage mixture to the bottom of your crock pot, along with the potatoes, canned coconut milk, broth, salt, and Italian seasoning.
- Give everything a big stir. Secure the lid on the crock pot and set it on High heat for 4 hours. After 2 hours, add in the chopped carrots (when there is 2 hours left of cooking) and stir well. Add the chopped zucchini when there is 30 minutes to 1 hour left of cooking, depending on how soft you like your zucchini. 1 hour will make it very soft, and 30 minutes will be slightly al dente.
- At the end of cooking, stir in the chopped spinach until it has wilted.
- Taste the soup for flavor and add salt and black pepper to your personal taste.
- Serve soup in big bowls with a loaf of crusty bread, and enjoy! If you’d like, sprinkle grated parmesan cheese or cheddar cheese on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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