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Creamy Crockpot Potato Soup with Beef Sausage

Creamy crockpot potato soup with beef sausage topped with cheddar cheese and green onions in a white bowl
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This creamy crockpot potato soup with beef sausage is the ultimate fall comfort food. Tender potatoes, savory beef sausage, and a rich creamy broth come together effortlessly in the slow cooker for a hearty and satisfying meal.

Ingredients

Scale
  • 1 pound ground beef sausage
  • 1 large yellow onion, chopped
  • 3 pounds Yukon Gold potatoes, scrubbed and diced (about 6–7 cups)
  • 4 cups beef broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, or to taste
  • 1 (8-ounce) block cream cheese, softened and cubed
  • 1 cup heavy cream
  • Optional toppings: shredded cheddar cheese, sour cream, sliced green onions, crumbled bacon

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef sausage and chopped onion and cook, breaking up the sausage, until browned and the onion is soft and translucent, about 8-10 minutes. Drain off any excess fat.
  2. Transfer the cooked sausage and onion mixture to a 6-quart or larger slow cooker.
  3. Add the diced potatoes, beef broth, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, add the softened and cubed cream cheese and heavy cream. Stir gently until the cream cheese is fully melted and the soup is thick and creamy.
  6. Use a potato masher to gently mash some of the potatoes directly in the slow cooker, leaving chunks for texture. For a thicker soup, stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water).
  7. Taste and adjust seasoning. Ladle into bowls and serve with shredded cheddar, sour cream, green onions, and crumbled bacon as desired.

Notes

  • Yukon Gold potatoes are best for their creamy texture. Red potatoes also work well. Avoid Russets as they make the soup gummy.
  • Do not add cream cheese or heavy cream at the start of cooking. Always add dairy in the last 30 minutes to prevent curdling.
  • This soup is best enjoyed fresh. Freezing is not recommended as dairy ingredients may change texture after thawing. Store leftovers in the refrigerator for up to 4 days.

Nutrition

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