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Slow Cooker Cheesy Sausage & Potato Soup

  • Prep Time: 15 minutes
  • Cook Time: 300 minutes
  • Total Time: 315 minutes
  • Yield: 6 servings 1x


  • 4 to 5 russet potatoes (about 1 1/2 lbs), peeled and cut into bite-size chunks
  • 1 pkg (14-16 oz) smoked sausage cut into bite-sized chunks
  • 1/3 cup onion, diced
  • 1 cup diced sweet peppers (I use red and orange)
  • 2 1/2 cups chicken broth
  • 1 1/2 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)
  • 2 tablespoons butter


  1. Combine potatoes, onions, peppers and smoked sausage in slow cooker.
  2. 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.
  3. Cover and cook on high for 3-4 hours or low for 5-6 hours, or until potatoes are cooked through and fork tender.
  4. Add in shredded cheese and butter and stir until melted. Serve immediately.


  • The potatoes tend to soak up the liquid in this soup, so a lot of the time I end up adding a little more liquid (chicken stock or cream/ half & half), so feel free to do the same thing if you want more liquid.
  • Category: Soups/Chili