Go Back

Slow Cooker Creamy Sausage and Potato Soup

Slow cooker creamy sausage and potato soup combines browned Italian sausage, tender Yukon Gold potatoes, and kale in a rich, creamy broth. The slow cooker does most of the work, with kale stirred in at the end so it wilts without losing its texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 28 minutes
Total Time 7 hours 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or hot; casings removed if needed
  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cup low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 4 cup kale chopped, tough stems removed
  • 1 cup heavy cream

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the sausage for 6–8 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  2. Drain excess fat and transfer the sausage to a 6-quart slow cooker.
  3. Add the potatoes, onion, garlic, chicken broth, salt, black pepper, and red pepper flakes to the slow cooker.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
  5. Stir in the kale and heavy cream.
  6. Cover and cook on HIGH for 15–20 minutes, until the kale is wilted and the soup is hot.

Notes

For the best texture, brown the sausage until it reaches 160°F before adding it to the slow cooker. Refrigerate leftovers for 3–4 days; freezing is possible, though the cream may separate and the potatoes may soften when reheated. For a lighter soup, use half-and-half instead of heavy cream.