Hearty Sausage Potato Soup is filling, comforting, and so easy to make!
It is chock full of potatoes, sausage, seasonings & fresh veggies! It’s effortless to put together, simply place the ingredients in the crock pot and let the slow cooker do all of the work!
Why We Love this Soup
Versatile: Sausage Potato Soup is so versatile. Don’t have sausage? Add ground beef! If you’re running low on fresh veggies, just throw in some canned or frozen veggies of your choice!
Easy: This crock pot soup recipe is so easy, it practically cooks itself! Toss in all the ingredients, then walk away. In a couple of hours, dinner will be ready and the house will smell wonderful!
Budget Friendly: Crockpot Sausage Potato Soup is budget-friendly and super hearty. Even those big appetites will be satisfied with a bowl of this filling soup!
Ingredients/Variations
Fresh ingredients are simmered in a crockpot to create this flavorful soup!
VEGGIES This recipe uses onions, carrots, celery, cabbage, corn, tomatoes, and potatoes.
Stretch this dish even further by adding any other veggies you have on hand! Cabbage can be replaced with coleslaw mix.
MEAT Slices of smoked sausage add a nice smoky flavor! Italian sausage, ground beef or chicken, or even mini meatballs would all be delicious in this recipe!
SEASONINGS A handful of spices give this soup the perfect flavor. For extra spice try adding some red chili flakes!
BROTH I love using beef broth in this soup, but chicken or veggie broth will work great too!
How To Make Sausage Potato Soup
This recipe will be ready in no time at all. Just chop some veggies, set and forget!
- Saute onions in butter with celery, garlic, and sausage.
- Add remaining ingredients to crockpot, except tomatoes & cornstarch.
- Add tomatoes & cornstarch (per recipe below), cook until slightly thickened.
Top this soup with homemade croutons and a sprinkle of parmesan! This soup can also be made on the stove top.
Tips for Perfect Sausage Potato Soup
- Pick the right potato!
- Russets have a high starch content and taste wonderful in meat soups! However, they may fall apart if cooked for too long.
- For a slightly lower starch content, go for Yukon Gold potatoes, classic and perfect for soups and stews!
- Small white, red, blue, and fingerling potatoes or “wax potatoes” hold their shape well during cooking, and look pretty, too- especially if the skin is left on.
- Reheat on the stovetop or in the microwave. For the microwave method, be sure to use a plate cover, so the veggies don’t spatter!
- To freeze, ladle into freezer-safe containers, leaving about an inch at the top for expansion or use freezer bags. Ladle soup into zippered bags and freeze flat.
- Frozen sausage potato soup will stay safe for consumption for longer than 3 to 4 months, but may lose some flavor and texture after that, so be sure to label with the date.
Other Hearty Soup Recipes
- Beef and Macaroni Soup – homemade comfort!
- Potato Soup – creamy & delicious
- Chicken Noodle Soup – classic & made from scratch
- Ham and Potato Soup – a family favorite
- Chicken Tortellini Soup – cozy & full of flavor!
- Turkey Vegetable Soup – slow cooker
- Crock Pot Taco Soup – just set it and forget it!
Did you love this Sausage Potato Soup? Be sure to leave a rating and a comment below!
Crockpot Potato and Sausage Soup
Equipment
Ingredients
- 1 medium yellow onion diced
- 1 tablespoon salted butter
- ¾ pound smoked sausage sliced
- 3 cloves garlic minced
- 1 rib celery chopped
- 1 carrot chopped
- 1 large russet potato peeled and diced
- 3 cups chopped green cabbage
- 1 ¼ cup frozen corn kernels
- 4 cups reduced sodium beef broth
- 2 cups water
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried dill
- 15 ounces canned diced tomatoes with juice
- 1-2 tablespoons cornstarch
Instructions
- Cook onion, butter, garlic, celery and sausage in a frying pan until onion is tender, about 5 minutes.
- Add all ingredients, except tomatoes and cornstarch, to the crockpot. Cook 4-5 hours on high or 8 hours on low or until potatoes are tender.
- Stir in tomatoes with juices and cornstarch and cook 10 minutes more.
- Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Slow Cooker, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Perfect comfort for a cold night. I will confess to substituting the beef broth with vegetable broth, but it was more because of a matter of preference, as I am not a fan of beef broth in soups. Excellent flavors and went really well with slices of crusty bread. Thank you so much, it is always a pleasure to find a recipe that fills not only the taste buds, but warms and relaxes the entire body like a cozy fleece blanket.
So glad you loved it Nonna!
If I use chicken broth instead of beef br h for Crockpot Potato Sausage soup, will it ruin the flavors. We love the soup,but we are having a guest that does not eat beef.
I don’t think it will ruin the flavor but it will change the flavor. We would love to hear how it turned out for you!
As I’ve come to expect, another delicious recipe for which to thank you; much appreciated. I’m puzzled, though, as to why it’s best to delay adding the tomatoes until the stew is almost cooked.
Hi Steve, the tomatoes are quite soft, especially since using diced tomatoes. So we add them later in cooking to ensure that they don’t disintegrate into the broth before serving. Hope that helps!
This was amazing! I used smoked turkey sausage and put the tomatoes in from the start and it was perfect. I can’t wait to make this again.
Could you use sweet potatoes?
I haven’t tried it but can’t see any reason it wouldn’t work.
So delicious! Made this today for a cool night’s dinner by the fire pit. I forgot the corn, but it turned out very tasty. I didn’t need to add any salt or pepper. The only thing I added at the end was sour cream. Thanks for the recipe.
You’re so welcome Monica! Dinner by the fire pit sounds perfect!
I am a soup lover since forever so was anxious to try this one. Since I can’t eat anything with smoke flavoring I used Johnsonville sweet Italian sausage, diced baby reds, and frozen veggies called Country Trio (corn, carrots, green beans) and subbed stewed tomatoes as I had no diced tomatoes and rest of ingredients as listed. I also added a packet of Stevia as I feel a touch of sweetness brings out the flavor but this is certainly optional. Glad I made a double batch as I froze the rest in 3+ cup servings to be used over the cold winter in our area.
Many thanks, husband loved it as well!
Great additions Susan, so glad you both loved it!
Could I use a can of crushed tomatoes vs diced? Recipe sounds amazing.
Thanks, Janet
That should work well Janet!