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Potato Soup with Smoked Sausage

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.
5 from 2 votes


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)


  • 5 quart slow cooker (crockpot) or larger


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.