Sliced into bowls or scooped straight from the slow cooker, Crockpot Creamy Potato Soup with Smoked Sausage & Cheddar cooks while you are away, so it is ready when you get home. Tender potatoes and smoky sausage sit in a thick, velvety broth finished with cheddar and sour cream.
Yield: 6 servings | Prep: 20 min | Cook: 4 hours | Total: 4 hours 20 min
Crockpot Creamy Potato Soup with Smoked Sausage & Cheddar Ingredients
- 2 lbs diced potatoes (about 0.9 kg) — Yukon Gold or other all-purpose potatoes hold their shape while still breaking down enough to thicken the broth. Keep the dice to about 3/4 inch so they cook evenly.
- 12 oz smoked sausage (about 340 g) — I’d reach for a fully cooked smoked sausage like kielbasa for this soup. Slice it into coins before it goes in; it supplies most of the smoky flavor.
- 1 medium yellow onion — Dice it small so it softens and melts into the soup.
- 3 cups minced garlic — Added with the onion and potatoes for a fresh, pungent garlic base that mellows as the soup cooks.
- 2 tbsp unsalted butter (about 28 g) — Adds richness at the start. Unsalted keeps salt under your control, since the sausage and broth already contribute salt.
- 1 tsp garlic powder — Builds a rounder garlic background for the soup.
- 1/2 tsp smoked paprika — Reinforces the smoky note from the sausage without adding heat.
- 1/2 tsp dried thyme — A gentle herbal layer that pairs well with potato and cheddar.
- 1/2 tsp salt — Season lightly at first; the cheese and sausage add salt as the soup finishes.
- 1/4 tsp pepper — Freshly ground pepper gives the best flavor, but any ground pepper works.
- 3 cups chicken broth (about 710 ml) — The liquid base. Use low-sodium broth if you want more control over final saltiness.
- 8 oz cream cheese (about 227 g) — Added as one block on top, it softens slowly and makes the soup silky.
- 1 cup heavy cream (about 240 ml) — Brings the soup to a rich, spoonable texture. Stir it in near the end so it stays smooth.
- 1/2 cup sour cream (about 120 g) — Adds a light tang that balances the richness. Let it come close to room temperature before stirring so it blends smoothly.
- 1.5 cups cheddar cheese (about 170 g, shredded) — Shred it yourself from a block. Pre-shredded bags contain anti-caking starch that keeps the cheese from melting smoothly.
- 2 tbsp cornstarch slurry — Whisk 2 tbsp cornstarch smooth with a splash of cold water before adding. It thickens the soup at the end.
- 2 tbsp fresh parsley — Chopped and scattered on top for a fresh, green finish.
How To Make This Crockpot Creamy Potato Soup with Smoked Sausage & Cheddar Recipe
- Load the slow cooker. Add the 2 lbs diced potatoes, 12 oz sliced smoked sausage, 1 medium diced yellow onion, and 3 cups minced garlic to the crockpot. Add the 2 tbsp unsalted butter, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp pepper, then toss so the seasonings coat the potatoes. Spreading the ingredients evenly helps everything cook at the same rate.
Pro tip: Keep the potatoes no larger than about 3/4 inch so they cook through in the same window as the rest of the soup.
- Add the broth and cream cheese. Pour in the 3 cups chicken broth, then set the 8 oz block of cream cheese on top. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the potatoes are fork-tender. The cream cheese will soften on top and you will stir it in later.
- Stir in the cream, sour cream, and cheese. Stir in the 1 cup heavy cream, 1/2 cup sour cream, the 2 tbsp cornstarch slurry, and 1.5 cups cheddar until the cheese has melted and the soup looks creamy and smooth. Stir the cornstarch slurry in gradually so it thickens evenly.
Pro tip: Add the cheese gradually rather than all at once so it melts into an even texture without clumping.
- Finish cooking and thicken. Cover and cook on high for an additional 15 minutes. The soup may still look thin at this point; if it does not coat the back of a spoon, cook it uncovered for a few more minutes, checking every few minutes, until it does. Ladle into bowls and garnish each with some of the 2 tbsp fresh parsley and a little extra cheddar before serving.
How To Serve And Store
Serve the soup hot in deep bowls with crusty bread or a simple green salad. A little extra cheddar and parsley on each bowl finishes it nicely.
In The Fridge
Let the soup cool, then refrigerate it in an airtight container for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring often, and add a splash of broth if it has thickened too much.
In The Freezer
Freeze in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator, then reheat slowly on the stovetop, stirring until hot throughout. Cream-based soups can separate slightly after freezing, so whisk well while reheating.
Substitutions And Additions
Smoked Sausage
Andouille adds more heat and a spicier kick than kielbasa. Bacon can replace the sausage for a richer, more savory soup; cook it until crisp and drain it on paper towels before adding it, then stir it in with the finishing ingredients so it stays crisp. Either swap keeps the same cook time.
Heavy Cream
Half-and-half works in place of the heavy cream here, though the soup will come out thinner and less rich. I wouldn’t rely on milk alone here, since it tends to curdle during a long slow-cooker cook.
Cheddar Cheese
Monterey Jack melts very smoothly and gives a milder flavor. Sharp cheddar gives a stronger taste, so choose whichever you prefer.
Potatoes
Russet potatoes also work, though they break down more and make the soup thicker and more mashed-textured. Keep the diced size consistent so everything cooks evenly.
Frequently Asked Questions
Can you make this soup ahead of time?
Yes. Cook it fully, cool it, and refrigerate it for up to 3-4 days. Reheat gently on the stovetop as described in the storage section above.
Can I use a different sausage?
Yes, andouille or another fully cooked smoked sausage works well. Slice it the same way so it releases its flavor into the broth.
Why is my soup too thin?
Make sure the cornstarch slurry was whisked smooth and stirred in before the final 15 minutes on high. If it still does not coat the back of a spoon, cook it uncovered a few more minutes until it does.
More Recipes You’ll Love
- Creamy Chicken Cheddar Broccoli Soup
- Creamy Crockpot Chicken Pasta with Cheese Recipe
- Creamy Zucchini Soup with Garlic & Fresh Herbs
- Ultra-Cheesy Zucchini Burger Stacks
Follow Hailee Recipes on Pinterest for more slow cooker dinners.
Crockpot Creamy Potato Soup with Smoked Sausage & Cheddar
Ingredients
Method
- Add the 2 lbs diced potatoes, 12 oz sliced smoked sausage, 1 medium diced yellow onion, and 3 cups minced garlic to the crockpot, then add the 2 tbsp unsalted butter, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp pepper, and toss to coat.
- Pour in the 3 cups chicken broth, top with the 8 oz cream cheese block, cover, and cook on high 3-4 hours or low 6-8 hours until the potatoes are tender.
- Stir in the 1 cup heavy cream, 1/2 cup sour cream, 2 tbsp cornstarch slurry, and 1.5 cups cheddar cheese until melted and creamy.
- Cover and cook on high for an additional 15 minutes, then uncover and cook a few more minutes if needed until thickened, then garnish with 2 tbsp fresh parsley and extra cheddar.
