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Cozy Slow Cooker Sausage and Potato Fall Soup

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A hearty, comforting soup made with smoked sausage, Yukon Gold potatoes, and a herb-infused broth, all cooked low and slow in a slow cooker. Perfect for chilly fall days, this dump-and-go recipe requires minimal effort but delivers maximum flavor.

Ingredients

Scale
  • 1 pound smoked sausage or kielbasa, sliced into ½-inch rounds
  • 2 pounds Yukon Gold potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 teaspoon paprika (smoked preferred)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish, optional)
  • Crusty bread (for serving, optional)

Instructions

  1. Prep your ingredients: Slice sausage into ½-inch rounds. Peel and cube potatoes into 1-inch pieces. Dice onion, mince garlic, slice carrots and celery.
  2. Layer everything in the slow cooker: Add sausage, potatoes, onion, garlic, carrots, and celery. Sprinkle dried thyme, rosemary, paprika, salt, and pepper over the top. Nestle bay leaves in.
  3. Pour in the broth: Slowly pour chicken broth over everything. Give a gentle stir to combine seasonings.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
  5. Add the cream: About 30 minutes before serving, stir in heavy cream. Let warm through for 15-20 minutes on low. Taste and adjust salt and pepper. Remove bay leaves.
  6. Serve and garnish: Ladle into bowls. Top with fresh parsley and Parmesan cheese if desired. Serve with crusty bread.

Notes

For deeper flavor, brown the sausage slices in a skillet before adding to the slow cooker. If soup is too thin, mash a few potato cubes against the side of the slow cooker to thicken. If too thick, add a splash of broth or water. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker soup, sausage and potato soup, fall soup, comfort food, easy soup recipe, dump and go soup

Find it online: https://goldensimmer.com/cozy-slow-cooker-sausage-and-potato-fall-soup/