Slow Cooker Sausage Potato Soup
A cozy slow cooker soup with browned Italian sausage, tender potatoes, hearty kale, and a lightly creamy garlic broth. The sausage is browned first for deeper flavor, while the kale and cream are stirred in at the end to keep them fresh and silky.
Prep: 20 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 1.25 pounds italian sausage
- 2 pounds yukon gold potatoes
- 1 medium yellow onion
- 3 cloves garlic
- 6 cups chicken broth
- 5 ounces kale
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Cooking instructions
- Heat a large skillet over medium-high heat. Remove the sausage from its casings, add it to the skillet, and cook for 6 to 8 minutes, breaking it into crumbles, until browned and cooked through to 160°F. Drain excess fat if needed. (about 8 min) — Medium-high heat
- Transfer the sausage to a 6-quart slow cooker. Add the potatoes, onion, garlic, chicken broth, salt, black pepper, and red pepper flakes. Stir to combine. (about 5 min)
- Cover and cook on LOW for 5 to 6 hours, or until the potatoes are fork-tender. Avoid overcooking, which can cause the potatoes to break apart. (about 330 min) — LOW
- Remove and discard any tough kale stems. Tear or chop the leaves into bite-size pieces, then stir the kale and heavy cream into the soup. (about 5 min)
- Cover and cook on HIGH for 10 to 15 minutes, just until the kale is tender and the soup is hot. Taste and adjust the salt and pepper before serving. (about 15 min) — HIGH