Slow Cooker Creamy Sausage and Potato Soup

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This slow cooker creamy sausage and potato soup is perfect on a cold winters day. The blend of sausage, potatoes and creamy corn in a slow cooker makes it an excellent filling dish to have on the dinner table.

Did you know January is National Soup month? Well I'm here for it! I love a good hearty, filling soup to warm me up in these cold months.

If your like me, you might like to try these other hearty soups too, Slow Cooker Bean and Bacon Soup, The Best Creamy Fire Roasted Tomato Chicken Soup with Avocado and this Healthy Pumpkin Bacon Soup.

This creamy sausage and potato soup is done for you in the slow cooker making it a wonderful weeknight dinner choice. The combinations of the rustic ground sausage, rich yukon gold potatoes and two types of corn blended make this soup hearty and flavor fully delicious.

I'm a huge fan of a simple, done for you dinner and this soup is definitely that. So let's grab that slow cooker and let's go!

WHY YOU'LL LOVE THIS RECIPE

• Slow Cooker: Who doesn't love the slow cooker? Brown the meat and onions, combine all the ingredients and let it do the rest. This makes it so convenient to get a nutritious meal on the table.

• Flavorful: The Southwestern flavors of this soup combined with the sausage and potatoes make this soup fantastic and absolutely one you will be coming back for seconds on.

• Minimal Ingredients: This soup is made with ingredients you have on hand or can easily modify. There is also area to tailor to individual dietary needs.

INGREDIENTS YOU'LL NEED

• Ground pork sausage: Any type of ground pork; even breakfast sausage taste great. Just remember to read your labels if avoiding MSG or nitrites. These can be common in pork.

• Onions: Enhances flavors of the sausage.

• Yukon Gold Potatoes: Helps give soup the texture and taste you will love. These are going to be the BEST type of potatoes to use as they will not fall apart and hold together well.

• Evaporated Milk: Makes the soup rich and creamy.

• Creamed Style Corn: Helps make soup creamy and boost loads of flavor.

• Southwestern Style Corn (with poblano and bell peppers): Gives the soup a spicy flare with the southwestern flavors.

LET'S MAKE IT

Step 1: Dice potatoes into 1 inch cubes.

Step 2: Over medium heat, brown the pork sausage with onions until no longer pink. Drain and add to slow cooker.

Step 3: Add in the rest of the ingredients, stir and cover. Cook on low for 6-8 hours until the potatoes are soft (or high for 3-4 hours)

Step 4: Serve hot with additional salt, pepper, crackers or toppings of choice.

VARIATIONS

• Meat: If you don't have pork sausage or pork is not your thing, ground turkey, chicken and bacon make great meat alternatives for this soup.

• Dairy Free: Instead of using evaporated milk, you can totally use coconut milk to help make it dairy free as well as rich and creamy.

• Corn: If you find you don't have creamed corn on hand but do have frozen, use it. Also, if you don't have southwestern corn you can use a can of regular corn and add in peppers or a can of rotels to get the same flavors.

• Toppings: Who doesn't love to doctor up a good bowl of soup? Use you favorite gluten free chips, gluten free crackers, shredded cheese or sour cream to top it off.

EXPERT TIPS

• Yukon Gold are the BEST potatoes to use for this recipe for texture and flavor. Russett potatoes will break down in the slow cooker and get mushy.

• Cream style corn gives it the creamy base but you can always just use frozen, if desired and add more milk as needed for creaminess.

• If soup seems too thick, you can thin it out with a little milk during the last hour of cooking.

FREQUENTLY ASKED QUESTIONS

1.) What types of potatoes are the best to use? Yukon Gold have the best texture and will not fall apart in the soup.

2.) Can I use frozen corn instead of canned? Yes, frozen corn can be used. The soup will not be as creamy so you might need to add more milk.

3.) What type of sausage is best? Mild pork sausage is the best but you can use breakfast sausage too. I've made it with maple and it tastes great.

4.) Can this be made dairy free? You can easily swap out the evaporated milk for coconut milk to still get the thick creaminess.

5.) Can this soup be made on the stovetop? Yes, brown the sausage and onions then place ingredients in stovetop pan over medium heat. Cover and let cook for 1 hour. This will give the potatoes time to soften and flavors to blend.

How to Store, Reheat and Freeze

Store: Refrigerate in airtight container. Good for up to 4 days.

Reheat: Place in stovetop pan over medium heat until contents are warm. Stir frequently.

Freeze: Let cool down before placing in a freezer bag or freezer safe container. It should be good for up to 3 months. To heat up after freezing, place in refrigerator to unthaw then follow reheat instructions above.

I hope you give this Slow Cooker Creamy Sausage and Potato Soup a try! If you do give this recipe a try, please let me know!

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