This creamySausage Potato Soupcombines Italian sausage, crispy bacon, tender potatoes, and fresh kale in a rich, comforting bowl. Perfect slow cooker recipe using chicken broth and heavy cream for the ultimate comfort food experience!

Two white bowls filled with creamy sausage potato soup containing sausage, potatoes, and kale sit on red striped napkins in front of a silver Crockpot slow cooker.

👩‍🍳 Thisslow cooker soup recipepractically makes itself! Brown the sausage and bacon, toss everything in the crockpot, and let it work its magic. Perfect for busy weeknights when you want a homemade meal without the fuss.

My 2 Best Tips For Making Sausage Potato Soup

Best Potatoes:I think russet potatoes are ideal for this recipe because they break down slightly during the long cooking process, naturally thickening the soup while maintaining some texture. Cut them into uniform 3/4-inch pieces for even cooking.

Control the Consistency:It’s easy to control the thickness of this soup. If your soup seems too thick, add more chicken broth gradually. Too thin? Mix an extra tablespoon of cornstarch with cold cream and stir it in during the final cooking stage.

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This soup is one of our all time favorites, and I know you are going to love it, too. If you like the Olive Garden’szuppa toscanasoup, then you’ll want to try this recipe for a fake out – take out meal at home!

This recipe makes enough for the whole family plus leftovers and is perfect for meal prep or when you’re hosting friends. The flavors actually get better the next day, making it an ideal make-ahead option.

You can use mild sausage or kick up the heat with a spicy sausage or red pepper flakes for different levels of spice. It’s also a great recipe for adding in your favorite vegetables or what you have on hand.

How To Make Slow Cooker Sausage Potato Soup

Overhead view of a wooden cutting board with diced potatoes, chopped onions, a knife, a package of ground meat, a small bowl of salt, and a carton of heavy cream on a gray countertop.

Step 1:Cook the bacon in a skillet over medium heat until crisp, 7–9 minutes. Drain the bacon and store in fridge. Cook the sausage and onion in the skillet in 1 tablespoon of bacon drippings, breaking up the sausage. Stir in the garlic for 30–60 seconds. Drain excess fat.

A slow cooker filled with a mixture of diced potatoes, beef chunks, and broth sits on a kitchen countertop next to a wooden cutting board.

Step 2:Add the sausage mixture to the slow cooker along with potatoes, thyme, salt, pepper, and chicken stock. Stir to combine. Cover and cook on Low 5–6 hours or High 3–4 hours, until the potatoes are tender.

A slow cooker filled with creamy soup containing chopped kale, diced potatoes, sausage, and a light broth, viewed from above.

Step 3:Mix the cornstarch into the cream. Stir in the heavy cream, parmesan, and kale. Cover and cook on High for 10–15 minutes, until the kale wilts and the soup is creamy.

A slow cooker filled with creamy soup containing chunks of potato, ground sausage, and green leafy kale, with a blue ladle resting inside.

Step 4:Taste and adjust salt and pepper. Ladle into bowls and top with the crispy bacon.

Recipe FAQs

Can I make this soup on the stovetop instead of a slow cooker?

Yes! After browning the sausage and bacon, add all ingredients except cream, parmesan, and kale to a large Dutch oven. Simmer for 20-25 minutes until potatoes are tender, then stir in the cream mixture and kale for the final few minutes.

Can I substitute the heavy cream with something else?

Yes, half-and-half works wonderfully and creates a slightly lighter version. You could also use whole milk, though the soup won’t be quite as rich. For a dairy-free option, try full-fat coconut milk, but add it gradually to prevent curdling.

How can I prevent the soup from curdling when I add the cream?

The key is mixing cornstarch with the cream before adding it to the hot soup. This creates a slurry that helps stabilize the dairy. Also, make sure your slow cooker isn’t on too high heat when you add the cream mixture – medium heat prevents curdling.