Slow Cooker Cheesy Potato Soup with Smoked Sausage

Happy October!

It’s been autumn a little over a week now and the holiday season seems to come so fast from here on out.

The first moment it feels like fall to me is when I walk in the grocery store and smell those cinnamon scented pine cones that are sold in netted bags.

It immediately makes me want to get in the fall cooking mode and make soups and stews (and eat candy corn).

So here’s the first autumn recipe for me this year and it involves potatoes, smoked sausage and pepper jack cheese.

This hearty potato soup is made with just milk rather than adding cream.

If preferred half and half can be used instead of milk.

The soup is seasoned with fully cooked smoked sausage and has a little spiciness to it from adding pepper jack cheese in the soup, as well as a garnish on top when served.

I like to serve it topped with drizzles of hot sauce not only for color but for an added pop of flavor.

So, let’s check out the ingredients.

Russet potatoes, onion, carrots, celery, garlic, chicken broth, fully cooked smoked sausage, parsley, butter, flour, milk (or half and half if preferred), salt, pepper and pepper jack cheese.  For serving, hot sauce and olive oil.

Here’s how to make it.

For the Potatoes, Vegetables and Sausage:

Chop the carrots, celery,

onions,

and garlic.

Slice (widthwise) half of the quantity of sausage.

Keep the other half of the sausage in a whole link so that it’s easier to remove from the pot before mashing the cooked vegetables.

Remove any bad spots or bruises from the potatoes, and cut (leaving the skin on) into pieces that are about 1-1/2 inches square.

In the slow cooker pot, add the potatoes, onions, carrots, celery, garlic, salt, pepper…

…and chicken broth.

Stir together.

Top with the sausage.  Don’t stir in the sausage.

Keep the sausage on top so that it’s easier to remove before mashing the potatoes and veggies.

Top with a couple pinches of pepper.

Cover with a lid, set the slow cooker on high, and cook for 4 hours.

After it’s done cooking, turn the slow cooker setting to warm or low and…

…transfer the sausage to a plate.  Set the sausage aside for a moment.

Using a potato masher, mash the potatoes and vegetables…

…until the consistency is thick and still has small pieces in it.

Slice the remaining link of sausage widthwise…

…and add to the pot.  Stir together.

Next, chop the parsley and…

…shred the cheese.  Set them aside.

For the Roux:

Heat a medium size skillet on medium heat and add butter.

Stir the butter until melted and then,

Add flour.

Stir until,

the flour is incorporated with the butter.

If the mixture starts to have large bubbles in it, turn the heat down slightly.

Stir in milk (or half and half if preferred).

Continue to stir until creamy (about 2 minutes).

Add pepper and,

stir.

For the Soup:

To the slow cooker pot, add the roux.

Stir until incorporated.

Add parsley,

and stir.

Add shredded pepper jack cheese…

…and…

…stir.

Give the soup a taste test to see if it needs more salt and, or pepper.

Serve warm right out of the slow cooker.

Top with drizzles of hot sauce, olive oil, a bit of parsley, and small chunks of pepper jack cheese.

Then,

dig in.

Thank you so much for stopping by CCC.

More on Soups and Stews:

Eggplant Supper Soup with Corn on the Cob and Avocado

Oregano and Red Wine Beef Stew

Roasted Garlic Potato Soup

Slow Cooker Guinness Corned Beef and Cabbage

Spicy Chipotle and Pasilla Chili Con Carne

Roasted Green Chili and Chicken Tortilla Soup

Roasted Adobo Cauliflower Soup

Eggplant Supper Soup

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 4 hours, 10 minutes

Total Time: 4 hours, 30 minutes

Ingredients:

For the Potatoes, Sausage and Vegetables:
12 small to medium size Russet potatoes, washed and cut in 1-1/2 inches square (skin-on)
1 package (12 to 14 ounces) fully cooked smoked sausage
1 cup chopped onion
¾ cup chopped celery
¾ cup chopped carrots
4 cloves garlic, peeled and chopped
1 container (32 ounces) chicken broth
½ teaspoon salt (or to taste)
½ teaspoon ground black pepper (or to taste)
2 pinches ground black pepper (to top the sausage)

For the Roux:
2 tablespoons butter
2 tablespoons flour
1 cup milk (or 1-1/2 cups half and half if preferred)
2 dashes ground black pepper

For the Soup:
Cooked and mashed potato and vegetables, with sliced sausage
Roux
¼ cup chopped curly parsley
1 cup (heaping) shredded pepper jack cheese (for the soup)
4 tablespoons pepper jack cheese broken into small chunks (for garnish when serving)
4 drizzles of hot sauce (for garnish when serving)
4 drizzles of olive oil (for garnish when serving)
4 pinches chopped parsley (for garnish when serving)

Directions:

For the Potatoes, Vegetables and Sausage:

In the slow cooker pot, add the potatoes, onion, celery, carrots, garlic, salt, pepper and chicken broth. Stir together. Slice (widthwise) half of the quantity of sausage. Keep the other half of the sausage in a whole link so that it's easier to remove from the pot before mashing the cooked vegetables. Top with the sausage. Don't stir in the sausage. Keep the sausage on top so that it's easier to remove before mashing the veggies. Top with a couple pinches of pepper. Cover with a lid, set the slow cooker on high, and cook for 4 hours.
After it's done cooking, turn the slow cooker setting to warm or low and transfer the sausage to a plate. Set aside for a moment. Using a potato masher, mash the potatoes and vegetables until the consistency is thick and still has small pieces in it. Slice the remaining link of sausage widthwise and add to the pot. Stir together.

For the Roux:

Heat a medium size skillet on medium heat and add butter. Stir the butter until melted and then add flour. Stir until the flour is incorporated with the butter. If the mixture starts to have large bubbles in it, turn the heat down slightly. Stir in milk (or half and half if preferred). Continue to stir until creamy (about 2 minutes). Add pepper and stir.

For the Soup:

To the slow cooker pot, add the roux and stir. Add parsley and stir. Add the shredded cheese and stir. Give the soup a taste test and add more salt and, or pepper if needed. Serve warm right out of the slow cooker and garnish with drizzles of hot sauce, olive oil. Top with parsley and small chunks of pepper jack cheese.

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2 Responses to “Slow Cooker Cheesy Potato Soup with Smoked Sausage”

  1. Diego — October 20, 2017 @ 6:07 am (#
    1
    )

    I love slow cooker recipes, so please keep them coming! At first I didn’t like them that much because they took a long time to finish, but I’ve learned to enjoy the waiting!

    Reply

    • Nancy — October 20th, 2017 @ 2:01 pm

      Thank you so much for stopping by!

      Reply

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