Crockpot Recipe For Sausage Potato Soup

Recipe-For-Sausage-Potato-Soup
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Crockpot Recipe For Sausage Potato Soup

Autumn is soup time, and this Crockpot Recipe For Sausage Potato Soup isn’t just a soup, it’s a meal in itself. Chunks of mild sausage add loads of flavor, and you can always use spicy sausage to take the heat up a notch. Cubed potatoes add bulk and will fill you up, while the creamy base is due in part to pureed cannellini beans, which makes this soup full of fiber as well.

A couple tips: if you or your family do not like the texture of whole beans, you can puree both cans of beans rather than pureeing one and leaving the other can whole. And if your family is not a big fan of kale, you can use spinach instead – just add it at the very end of the cook time and stir it into the soup until it is wilted. And if you don’t like or can’t find pancetta, you can always substitute Canadian bacon, salt pork, prosciutto, or smoked ham.

Serve this classic soup with a simple side salad and a loaf of crusty bread and you have a complete meal.

Recipe-For-Sausage-Potato-Soup

Prep time: 20 minutes
Cook time: 3-7 hours
Serves: 6-8

Ingredients:
4 oz. cubed pancetta
2 lbs. bulk mild or spicy sausage, or use 1/2 and 1/2
2 15-oz. cans cannellini beans, drained and rinsed
6 c. chicken or beef stock
1 T. crushed red pepper flakes
2-3 finely minced garlic cloves
1 finely chopped yellow onion,
2 lbs. peeled and diced Russet potatoes
3” hard Parmesan cheese rind
Salt and pepper
½ c. half and half
3 c. finely chopped fresh kale
½ c. freshly grated Parmesan cheese

Recipe-For-Sausage-Potato-Soup

Directions:

  • Brown the pancetta in a large skillet over medium-high heat, stirring occasionally, for 2-3 minutes. Break the sausage into pieces as you add it to the same skillet and brown, breaking it up even more while it cooks. Remove the skillet from the heat and drain off any excess fat. Transfer the sausage/pancetta mixture to a 5 or 6-quart crockpot.
  • Puree one can of cannellini beans and a small amount of water in a food processor or blender, then add to the crockpot along with the can of drained and rinsed whole cannellini beans.
  • Add 6 cups of the chicken or beef stock, chopped onion, red pepper flakes, diced potatoes and the Parmesan cheese rind to the crockpot and stir everything to combine. Season with salt and pepper.
  • Cover the crockpot and cook for 3-4 hours on high or for for 6-7 hours on low.
  • Remove the lid and add a ladle of soup into a small bowl. Gradually add the half and half, whisking continuously, then add the tempered mixture back into the crockpot.
  • Stir in the kale and grated Parmesan cheese. If soup is too thick, add more chicken or beef stock until soup is desired consistency. Cook for an additional 5-10 minutes, until the kale has softened.
  • Serve with a side salad and crusty bread.