This Slow Cooker Cheesy Smoked Sausage and Potato Soup is comforting, so delicious and really simple to make. The perfect hearty meal for those chilly fall and winter nights.
With the mornings starting to be much cooler here, I’ve been on a bit of a soup kick. Funny thing is though, every day that I’ve made soup over the last few weeks, it’s warmed up well into the 70s by dinner time which definitely doesn’t feel like soup weather. . . lol! My boys don’t seem to care though because they love soup, especially this one.
This Slow Cooker Cheesy Smoked Sausage & Potato Soup is so good and the perfect soup for those days chilly days (and even not-so-chilly days).The fact that I’ve made this soup three times over the last couple weeks should tell you how good it is. We love it with a little cornbread on the side or served in bread bowls. It’s absolutely delicious!
- 5-6 russet potatoes, about 2 lbs (peeled and cut into bite-size chunks
- 1 pkg (14-16 oz) smoked sausage cut into bite-sized chunks
- 1/2 cup onion, diced
- 1 cup diced sweet peppers (I use red and orange)
- 2 cups chicken broth
- 1 cup heavy cream (or half-n-half if you want to make it lighter)
- 1½ tablespoons cornstarch
- 2 teaspoons Mrs. Dash
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 2 cups shredded cheddar cheese (I like to use sharp cheddar)
Combine potatoes, onions, peppers and smoked sausage in slow cooker.
In a large pyrex measuring cup or medium bowl, whisk together chicken broth, heavy cream (or half-n-half), cornstarch, Mrs. Dash, garlic powder, salt, red pepper flakes and pepper. Pour over potatoes mixture.
Cover and cook on high for 3-4 hours or low for 5-6 hours, or until potatoes are cooked through and fork tender.
Stir in shredded cheese until melted. Serve immediately.
I always one and a half this recipe because it doesn't make a huge batch and I like to have a little left over for lunch the next day. I use Hillshire Farms or Eckrich brand Smoked Turkey sausage, but use whatever brand you like best. I've made this using cream and using half-n-half and it's delicious either way.
Recipe Source: Adapted slightly from Miss In The Kitchen
I linked up at: Buns In My Oven