Slow Cooker Cheesy Potato Soup with Smoked Sausage
Doesn’t get much better than this thick and hearty potato soup made with smoked sausage and hot pepper jack cheese.
A delicious hearty bowl of soup is so comforting any time of the year and when the slow cooker does the cooking it’s even better.
Whether it’s Winter, Spring, Summer, or Fall, it’s a good time for a scrumptious bowl of soup.
This soup has potatoes, vegetables and smoked sausage in it so it’s just like having a one-skillet meal for dinner only I guess it’s more like a one-bowl meal.
It’s made in a slow cooker (crockpot) and just before serving shredded Monterey pepper jack cheese is added to the warm soup.
The smoked sausage adds such a wonderful smoky flavor to this soup.
This soup is made with milk rather than cream so that it’s not too heavy but if preferred, half and half or cream can be used instead of milk.
I like to serve it topped with drizzles of hot sauce not only for color but for an added pop of flavor.
Let’s check out the ingredients.
Soup – 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.
Serving – Hot sauce and olive oil.
Equipment – 5-quart slow cooker (crockpot) or larger
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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. But 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 combined 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 combined.
Add parsley,
and stir.
Add shredded pepper jack cheese…
…and…
…stir.
Taste the soup and add more salt or pepper if needed.
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.
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Slow Cooker Cheesy Potato Soup with Smoked Sausage
Ingredients
For the Potatoes, Sausage and Vegetables:
- 12 small to medium size Russet potatoes washed and cut in 1-1/2 inches cubes (skin-on)
- 1 package (12 to 14 ounces) fully cooked smoked sausage
- 1 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 4 cloves garlic peeled and chopped
- 1 container (32 ounces) chicken broth
- 1/2 teaspoon salt or to taste
- 1/2 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 Potatoes, Vegetables and Sliced Sausage
- Roux
- 1/4 cup chopped curly parsley
- 1 cup (heaping) shredded pepper jack cheese
For Garnish When Serving:
- 4 tablespoons pepper jack cheese broken into small chunks
- 4 drizzles of hot sauce
- 4 drizzles of olive oil
- 4 pinches chopped parsley (curly or Italian parsley)
Equipment
- 5 quart slow cooker (crockpot) or larger
Instructions
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.
- To the pot, add the halved link of sausage and top the ingredients that are in the pot 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 combined 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.
For the Garnish When Serving:
- 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.
Slow Cooker (Crockpot) Recipes
Here are more slow cooker recipes you may like “Slow Cooker Split Pea and Ham Soup“, “Slow Cooker Saucy Ground Taco Meat” and “Slow Cooker Spicy Ground Turkey Sloppy Joes“.
Soups and Stews
More Soups and Stews You May Like:
Eggplant Supper Soup with Corn on the Cob and Avocado
Oregano and Red Wine Beef Stew
Slow Cooker Guinness Corned Beef and Cabbage
Comfort Food Recipes
Comfort Food Recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows
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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!
Thank you so much for stopping by!