Crockpot Sausage Potato Soup

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Looking for a soup that eats like a meal? This Crockpot Sausage Potato Soup is creamy, hearty comfort food with a savory Italian twist. Italian sausage, tender potatoes, and a rich tomato broth simmer together in the slow cooker, then a finish of cream cheese, heavy cream, and Parmesan makes every spoonful velvety. It’s the kind of dinner that makes the whole house smell amazing while your slow cooker does the heavy lifting.

Why You’ll Love It

• Classic potato soup comfort with bold Italian flavor.
• Creamy, cheesy finish thanks to cream cheese and Parmesan.
• Practically cooks itself – perfect for weeknights or lazy weekends.

Ingredients

You only need a handful of everyday ingredients to make this cozy soup. Find the full amounts in the recipe card below.

• Italian seasoning, salt, and black pepper: Simple seasonings that let the sausage shine
• Ground Italian sausage: Mild keeps it family-friendly, while hot adds a nice kick. Brown and drain it before it goes into the crockpot.
• Russet potatoes: Their starch helps thicken the soup as they cook. Yukon Golds work too and hold their shape a little better.
• Yellow onion and minced garlic: The flavor base.
• Chicken broth: Use low-sodium if you’re watching your salt, since the sausage and Parmesan are already salty.
• Diced tomatoes and tomato paste: These give the broth its rich color and savory depth.
• Cream cheese: The secret to that silky, creamy finish. Let it soften first so it melts smoothly.
• Heavy cream and Parmesan: Stirred in at the end for richness.

Directions

1. Brown the sausage. Cook the sausage and diced onion in a skillet over medium-high heat, breaking up the sausage as it cooks, until browned. Drain the grease.
2. Load the crockpot. Add the sausage and onion, potatoes, broth, diced tomatoes, tomato paste, garlic, and seasonings to the slow cooker. Give it a good stir.
3. Let it cook. Cover and cook on high for 3½ hours or low for 5½ hours, until the potatoes are fork-tender.
4. Make it creamy. Stir in the heavy cream, cubed cream cheese, and Parmesan. Cover and cook on low for another 30 minutes, then stir until the cream cheese is completely melted.
5. Serve. Give it one final stir, taste, and adjust the seasoning. Ladle into bowls and enjoy!

Pro Tip

Don’t skip browning the sausage. Raw sausage releases too much grease into the slow cooker, and your soup can end up oily with a crumbly, gray texture. Browning also adds flavor you can’t get any other way. And cut the cream cheese into small cubes; smaller pieces melt faster and more evenly.

Love the set-it-and-forget-it magic of slow cooking? Keep the comfort coming with my spicy Cajun Potato Soup, hearty Crockpot Cowboy Soup, ultra-creamy Irresistible Crockpot Potato Soup, and UnStuffed Pepper Soup. Prefer the stovetop? Try my Southern Stovetop Potato Soup or White Bean Soup With Spicy Sausage.

Looking for more cozy soups? My easy soup and chili recipes roundup is packed with Crockpot and Instant Pot favorites for busy weeknights.

Variations and Substitutions

• Turn up the heat: Use hot Italian sausage, or add a pinch of red pepper flakes.
• Add some greens: Stir in a few handfuls of fresh spinach or chopped kale along with the cream. It wilts in minutes.
• Make it heartier: Add up to two more potatoes, or stir in a can of drained white beans.
• Swap the sausage: Sliced smoked sausage or kielbasa works well for a smokier flavor.
• Lighten it up: Use half-and-half instead of heavy cream and reduced-fat cream cheese. The soup will be a little thinner but still creamy.

What to Serve With Sausage Potato Soup

This soup is a meal on its own, but it’s even better with something to dunk. Try it with my Southern-Style 3-Ingredient Buttermilk Biscuits, a skillet of Small Batch Sweet Cornbread, or a loaf of crusty bread. A simple green salad on the side keeps things balanced.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, and add a splash of broth if it has thickened. Avoid boiling, which can make the cream separate.

Can you freeze it? I don’t recommend freezing the finished soup. Potatoes tend to turn grainy after freezing, and the cream and cream cheese can separate when thawed. To make it ahead, freeze the soup before adding the dairy. Thaw it in the fridge overnight, warm it up, then stir in the cream, cream cheese, and Parmesan.

FAQs

Final Bite

Warm, hearty, and loaded with flavor, this Crockpot Sausage Potato Soup is comfort in a bowl. If you make it, rate it (stars help me reach more hungry people) and tell me in the comments: do you serve yours with biscuits, crusty bread, or an extra sprinkle of Parmesan?

And if you’re on Pinterest, pin it for later so it’s ready the next time soup season calls. 🍲