Cheesy Sausage Potato Soup

This slow cooker cheesy sausage potato soup is rich, creamy, and full of familiar flavors that even picky eaters love. With tender potatoes, carrots and savory sausage simmered all day, it’s an easy crockpot dinner that’s hearty and fills hungry bellies.

Slow Cooker Cheesy Sausage Potato Soup

My current cooking style is during this busy season of life is, whatever I can throw in the slow cooker. Yep, 4 kids, ranching and keeping up with all other life’s responsibilities sometimes has me scrambling when it’s dinner time. So, anytime that I can do a slow cooker dinner, I am going to do it. It’s been super cold lately which means soup is usually on the menu. It’s so nice to come home after a day of working in the cold to a hot bowl of hearty soup.

This soup just hits the spot. It’s pure comfort in a bowl. The combination of tender potatoes, carrots, and savory sausage in a cheesy broth makes it hearty without being too heavy. It’s one of those dinners I can count on when I want something warm and filling that my kids will actually eat, which honestly makes it a win all around.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Cheesy Sausage Potato Soup?

• Pork Sausage – I use our homegrown pork sausage. You can use whatever sausage brand is your favorite.
• Russet Potatoes – Russet potatoes are my go-to for this soup. They’re cheap, they’re flavorful and they have the perfect texture in this soup.
• Carrots – Luckily my kids love cooked carrots, so I add them to soups and dinner recipes often. The soft, sweet carrots compliment the flavors in this soup well.
• Celery – Here I am telling you how my kids love carrots, and then the next sentence, I’m going to tell you how they hate celery. But…the trick to adding celery to this soup, is to make it tiny. Celery brings in such a great flavor, so I dice the celery up very small and add it to the soup. My kids can’t even tell it’s in there.
• Chicken Broth – This is going to be the base of your soup.
• Whole Milk – I add milk to create a smooth, creamy broth that brings all the flavors together.
• Heavy Whipping Cream – I finish it with heavy whipping cream to create a rich, creamy texture that deepens the flavor of the soup.
• Cheddar Cheese – Finally, for the best part, add in some shredded cheddar cheese. It takes this soup to the next level, adding creaminess and that classic cheesy flavor everyone loves.
• Cornstarch – I like to add in some cornstarch at the end to make this soup a little thicker. I make a cornstarch slurry by mixing water and cornstarch together and adding it to the soup.

seasonings

• Kosher Salt
• Pepper
• Parsley
• Basil
• Minced Garlic

Tools You’ll Need

• Large Stock Pot
• Spatula
• Ladle
• Measuring Cups & Spoons
• Liquid Measuring Cup
• Cutting Board

Cheesy Sausage Potato Soup Recipe

1. In a large stock pot over medium heat, cook the sausage until fully cooked through. Remove from the pot and drain excess grease.
2. While the sausage is cooking, prepare the vegetables. Peel and slice the potatoes and carrots into bite-sized pieces and finely dice the celery. Add the vegetables to the slow cooker.
3. Add the cooked sausage to the slow cooker, followed by the seasonings and chicken broth. Stir to combine.
4. Cover and cook on low for 4–6 hours.
5. About 30 minutes before serving, whisk together the cornstarch and water to create a slurry, then stir it into the soup.
6. Add the milk, heavy whipping cream, and shredded cheese. Stir well, cover, and cook for an additional 30 minutes, or until the soup has thickened and the cheese is fully melted.
7. Serve warm and enjoy!

Gluten Free Cheesy Sausage Potato Soup

This cheesy sausage potato soup recipe is gluten free! However, I always caution those making recipes to make sure and check all of your ingredients just to make sure there isn’t a product you’re using that is not gluten free.

Storage and Reheating

Storage:
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days.

Reheating:
Reheat individual portions in the microwave in 30–45 second intervals, stirring between each, until heated through. For larger portions, reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of milk or broth if needed to loosen the soup.

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