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Slow Cooker Loaded Potato and Sausage Soup is the perfect fall and winter meal. An easy slow cooker soup recipe that is filling and quick to prepare. This hearty soup has all of the wonderful flavor of a loaded potato with chunks of Sausage to make it extra special!
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Slow Cooker Potato Soup
One of my favorite things about fall is the cozy meals. Nothing beats a warm, full belly on a chilly day.
So when I got the opportunity to create a recipe using Hillshire Farm Sausage, I knew that I wanted to make a soup. A potato and sausage soup with all of the fixins! My slow cooker has been my best friend lately, so I opted for a slow cooker soup. Easy-Peasy Potato Soup!
I really enjoyed this soup and my daughter devoured it, then asked for seconds! This will definitely be a regular on my winter menu!
The Main Flavor Players: Hillshire Farm Sausage, Gold Potatoes and Sweet Onion.
Second String {but just as important}: Sour Cream, Cheese, Garlic, Horseradish, Green Onions, Salt and Pepper.
I fried the sausage before adding it to the potato soup. This is optional, I just prefer the firmer texture that it creates. Also, feel free to cut the sausage however you prefer. Slice it, cube it or toss the entire link into the pot if that is your style.
It was really hard not to eat all of the fried sausages . . . I may have sneaked a few!
Slow Cooker Loaded Potato & Sausage Soup
Slow Cooker Loaded Potato and Sausage Soup is the perfect fall and winter meal. An easy slow cooker soup recipe that is filling and quick to prepare. This hearty soup has all of the wonderful flavor of a loaded potato with chunks of Sausage to make it extra special!
Ingredients
Soup
- 4 lbs Gold Potatoes, cubed
- 1/2 large Sweet Yellow Onion, chopped
- 6 Garlic Cloves, chopped
- 5½ cups Water or Chicken Broth
- 1/2 cup Milk
- 1/2 cup Sour Cream
- 1 Tb Prepared Horseradish
- Salt/Pepper
- 1 Hillshire Farm Angus Beef Smoked Sausage
Toppings
- Sour Cream
- Shredded Cheddar Cheese
- Chopped Green Onions
Instructions
- Cut potatoes into large chunks. No need to peel or cut into small pieces.
- Place the potatoes, chopped onions, chopped garlic and a pinch of salt/pepper into the slow cooker.
- Cover with the water or chicken broth. I use half water, half broth.
- Cover and cook on high for 3½-4 hours (or on low for 6½ hours).
- For chunky soup use a potato masher. For smooth, puree using an immersion blender.
- Slice or chop the Hillshire Farm Sausage and pan fry on medium heat for 6-8 minutes or until brown.
- Add the milk, sour cream and horseradish to the potato soup. Stir.
- Add the sausage to the slow cooker. Cover and continue to cook for another 45 minutes.
- Serve the Potato Sausage Soup. Top with sour cream, cheese and green onions. Salt and pepper to taste.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 333Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 339mgCarbohydrates 52gFiber 5gSugar 4gProtein 12g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
More Dinner Ideas:
Pork Verde Tacos
Burst Tomato Pasta
Slow Cooker Apple BBQ Pulled Pork
Hi Nicole,
Potato soup? Yes, please! And adding the sausage was brilliant. I will definitely be trying this. I agree on the cooking the sausage before adding to soup. But I would never have thought to add horseradish, you smart girl! Thanks for the recipe:) Di
Thanks Di! The horseradish was my special little twist … I forgot to mention it in my post. Of course, I try to add hot sauce or horseradish to most anything 😀
Amazing. I am so trying this – it looks sooooo delicious!
Thanks Amanda! I hope you enjoy it as much as me and my family did. It is the perfect warm & cozy winter meal!
Looks amazing — great idea for a recipe!
Thanks Ericka!
I will be trying it with smoked turkey sausage.
Oh, that sounds wonderful, Marj! Enjoy 🙂
Oh BOY is this good! Hubby has put it in the regular rotation! I pureed 1/2 the potatoes and left half chunky and the texture was just right. I used regular smoked sausage because that’s what I had in the freezer..and, for an extra hit of smoky flavor…added a couple tablespoons of melted bacon fat (I always have a jar of bacon fat in fridge for cornbread and such)…yowza!
Glad you like it, Kimmie. I LOVE that you added bacon fat! Great Idea 🙂
I just cam across this recipe and want to try it our right away. I do have one question though, before you mash or puree the potatoes, do you drain off any or all of the water?
Hi Belinda. I leave the liquid in the soup. If you prefer an extra thick soup you can remove a little liquid. But you will want to leave some liquid otherwise you will have mashed potatoes 🙂
Would it be alright to use russet potatoes instead of golden?
I’m sure that will be fine. Whatever your preference 🙂
This sounds like it makes a lot. How many people does this roughly serve?
This should be enough to feed 6…or 4 really hungry people 😀