When the chill sets in and I’m craving something cozy, my slow cooker becomes my best friend. There’s nothing like coming home to a kitchen that smells like comfort itself, and this Crockpot Sausage Potato Soup delivers just that.
It’s creamy, flavorful, and loaded with tender potatoes, sweet corn, and bits of hearty Italian sausage. Some might even call it a chowder, because it has that thick, rustic texture that feels so satisfying on a chilly evening.
If you’ve tried my Zuppa Toscana, Beef and Barley Soup, or Hungarian Goulash, you already know how much I love a good cozy bowl. This one belongs right alongside them, easy to make, slow simmered to perfection, and packed with everything you want in a comforting winter meal.
What I love most about this soup is how simple it is. After a quick sauté to brown the sausage and aromatics, the crockpot does all the work. Hours later, you lift the lid to find a rich, creamy soup that’s ready to ladle up and enjoy.
Ingredients Needed
I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:
- Oil – A little drizzle helps brown the sausage and keep everything from sticking. Any neutral cooking oil works fine.
- Sausage – This time around I used bratwurst, but I often make the same soup with Italian or even breakfast sausage for different flavors. Removing the casings makes it easy to break up while browning. Ground sausage can be used to save a step.
- Onion – I use half of a medium onion, diced finely so it melts right into the soup. Yellow or sweet onions both work well.
- Garlic – Freshly chopped garlic is always a must.
- Flour – This helps thicken the soup as it cooks, giving it that chowder-like texture.
- Potatoes – Russet potatoes are my go-to because they become tender and creamy, thickening the soup naturally when a few are mashed later. You can use red or gold potatoes for a more chunky texture.
- Chicken broth – It forms the flavorful base of the soup.
- Frozen corn – Sweet corn kernels add a nice pop of color and texture. Frozen works perfectly here and goes straight into the crockpot.
- Dried thyme – If you have fresh thyme, use 1 tablespoon in place of the dried.
- Heavy cream – This makes the soup rich and silky. Stir it in toward the end so it warms through without curdling.
- Salt and pepper – Always taste toward the end since the sausage and broth already bring seasoning.
How to Make Crockpot Sausage and Potato Soup
1. Brown the sausage: Heat oil in a skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Let it brown well so it develops that rich flavor. This step builds the base for the whole soup.
2. Add onion, garlic, and flour: Stir in the diced onion and cook until it softens and turns translucent. Add the chopped garlic and cook another minute until fragrant. Sprinkle the flour over everything and stir well so it coats the sausage, this will help thicken the soup later. I also like to stir in a little of the chicken broth to loosen up the browned bits on the bottom of the pan.
3. Load the crockpot: Pour the entire sausage mixture into your slow cooker. Be sure to scrape up any browned bits from the pan, that’s pure flavor you don’t want to leave behind.
Add the potatoes, chicken broth, frozen corn, just a sprinkle of salt, pepper, and thyme. Stir everything so the ingredients are well combined and the flavors begin to blend together.
4. Slow cook: Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are very tender and the soup has slightly thickened.
5. Add cream, and mash: Stir in the heavy cream, then use a potato masher to gently mash some of the potatoes right in the crockpot. This gives the soup a creamy, chowder-like consistency while still keeping plenty of chunks.
6. Cook a bit longer: Cover again and let it cook another 30 minutes on low so the flavors have time to come together and the soup becomes rich and velvety.
7. Serve: Taste and adjust the seasoning with more salt or pepper if needed. Ladle into bowls and give it a parsley garnish for some color. Serve warm. It’s cozy, creamy, and perfect with a side of crusty bread.
Alpana’s Tips and Notes
- Try different meat: I sometimes make this with diced ham or smoked turkey. Both bring their own delicious smoky flavor and still make the soup hearty and satisfying.
- Don’t skip the browning: Taking the time to brown the sausage really deepens the flavor. Those little browned bits at the bottom of the pan add so much to the finished soup once they hit the crockpot. Stir in some chicken broth to scrape off the brown bits off the bottom of the pan.
- Mash just a few potatoes: I like to mash only some of the potatoes near the end. It thickens the soup naturally while keeping some nice chunks for texture.
- Taste before adding more salt: The sausage and broth already bring in salt, so I always taste at the end and adjust just enough to balance everything out.
- Make it your own: Sometimes I toss in a handful of shredded cheese right before serving or stir in a few handfuls of spinach or kale for color and extra goodness.
Can I Make it on Stovetop?
Yes, this soup comes together beautifully on the stovetop too. Brown the sausage in a large pot, then add the onion and garlic and cook until softened. Stir in the flour and cook for a minute before adding the potatoes, chicken broth, corn, salt, pepper, and thyme. Bring it to a gentle boil, then reduce to a simmer and cook for about 35 to 40 minutes, or until the potatoes are tender. Stir in the cream and lightly mash some of the potatoes to thicken it. Let it simmer another 10 minutes so everything comes together.
Leftovers and Storing
Once the soup has cooled to room temperature, I transfer it into airtight containers and keep it in the refrigerator. It stays fresh for up to four days, and I swear it tastes even better the next day as the flavors continue to blend.
When reheating, I warm it gently on the stovetop over low heat or in the microwave. If it thickens too much, I just stir in a splash of broth or cream to bring back that silky texture.
I do not recommend freezing this one, since the cream can separate and the potatoes can turn grainy after thawing. It is best enjoyed fresh or within the next few days while it still tastes rich and creamy.
This Sausage Potato Soup is everything I crave on a chilly day, creamy and hearty with all those cozy flavors that make slow cooked meals so special. Whether it simmers in the crockpot or bubbles gently on the stove, it always tastes like comfort.
It is simple to make, family friendly, and perfect with a piece of crusty bread on the side. Every spoonful feels rich and satisfying, the kind of meal that makes cold evenings feel a little warmer.
When you are ready for something easy and comforting, this soup will be the one you keep coming back to.
More cozy soup recipes:
Ukrainian Borscht
Finnish Lohikeitto
Albondigas Soup
Pozole Verde
Avgolemono
Frikadelki Soup
Recipe Video
Slow Cooker Sausage and Potato Chowder
Cozy up with this creamy Crockpot Sausage Potato Soup — loaded with tender potatoes, sweet corn, and hearty sausage. Pure comfort simmered to perfection.
Ingredients
- 1 tablespoon oil
- 1 pound sausage, casings removed (see note)
- ½ medium onion, diced
- 4 garlic cloves, finely chopped
- ¼ cup flour
- 2 pounds russet potatoes, peeled and diced
- 5 cups chicken broth
- 16oz frozen corn
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons dried thyme
- 1 cup heavy cream
Instructions
- Heat oil in a skillet over medium heat. Add the sausage, breaking it up as it cooks, until nicely browned.
- Stir in the diced onion and chopped garlic. Cook a few minutes until the onion softens. Sprinkle in the flour and stir for another minute so everything gets coated. I also like to stir in a little of the chicken broth to loosen up the browned bits on the bottom of the pan.
- Pour the sausage mixture into your slow cooker, scraping in all the flavorful bits from the pan.
- Add the diced potatoes, chicken broth, frozen corn, salt, pepper, and dried thyme. Stir well to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender and the flavors have melded.
- Stir in the heavy cream, then use a potato masher to gently mash some of the potatoes right in the crockpot. This gives the soup a naturally creamy texture while keeping some chunks intact.
- Cover again and let it cook for another 30 minutes on low so the flavors fully come together.
- Give it a final taste and adjust seasoning if needed. Serve warm, with a garnish of parsley on top and a slice of crusty bread for dunking.
Notes
- This time around I used bratwurst, but I often make the same soup with Italian or even breakfast sausage for different flavors. Removing the casings makes it easy to break up while browning. Ground sausage can be used to save a step.
- Stovetop method: Brown the sausage in a large pot, then add the onion and garlic and cook until softened. Stir in the flour and cook for a minute before adding the potatoes, chicken broth, corn, salt, pepper, and thyme. Bring it to a gentle boil, then reduce to a simmer and cook for about 35 to 40 minutes, or until the potatoes are tender. Stir in the cream and lightly mash some of the potatoes to thicken it. Let it simmer another 10 minutes so everything comes together.
- Storing leftovers: Once the soup has cooled to room temperature, I transfer it into airtight containers and keep it in the refrigerator. It stays fresh for up to four days, and I swear it tastes even better the next day as the flavors continue to blend. I do not recommend freezing.
- Reheating: Warm it gently on the stovetop over low heat or in the microwave. If it thickens too much, I just stir in a splash of broth or cream to bring back that silky texture.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 667Total Fat 39gSaturated Fat 17gUnsaturated Fat 23gCholesterol 112mgSodium 826mgCarbohydrates 60gFiber 6gSugar 8gProtein 23g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
