Slow Cooker Creamy Sausage and Potato Soup
A hearty soup for cooler weather. The addition of Andouille sausage gives it a little extra heat and loads of flavor.
Adapted from The Food Café
A hearty soup for cooler weather. The addition of Andouille sausage gives it a little extra heat and loads of flavor.
Adapted from The Food Café
- 3 Russet potatoes, peeled and cut into 1-inch cubes
- 4 cup sliced Andouille sausage
- 3 cup vegetable broth
- 3 cup kernel corn (frozen or fresh)
- 1 cup onion, diced
- 4 tsp garlic, minced
- 1/2 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 2 cup milk
- 2 tbsp cornstarch
- 2 cup shredded Cheddar cheese
- 1 cup sour cream
- chopped parsley for garnish (if desired)
In a skillet, sauté the sausage until lightly browned. Remove from heat.
In a 6 quart slow cooker combine potatoes, cooked sausage, vegetable broth, corn (see notes), onion, garlic, garlic salt, pepper, and onion powder and stir until mixed evenly.
Cook on Low setting for 6 hours. 30 minutes before cooking is finished, whisk together milk and cornstarch and stir into the slow cooker. Cover and finish cooking.
When cooking is complete, add cheese and sour cream. Allow cheese to melt completely before serving.
Servings 8
- Amount Per Serving
- Calories 488kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 14g70%
- Cholesterol 117mg39%
- Sodium 906mg38%
- Potassium 649mg19%
- Total Carbohydrate 31g11%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 30g60%
- Calcium 25 mg
- Iron 11 mg
- Vitamin D 139 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- About when to add the corn:
- If using fresh corn, add 1 hour before the end of cooking
- If using frozen corn, add with all the other ingredients before cooking
- Frozen potatoes can be substituted; however, be aware they may not stay firm after cooking (the recipe photo was made with frozen hash brown potatoes)