Crockpot Creamy Italian Potato Soup
This crockpot creamy italian potato soup is thick, hearty and full of Italian sausage, kale and soft potatoes. The slow cooker does the long simmering, and a splash of cream finishes it just before serving. It is a cold-weather soup that tastes like it took all day.
8
servings20
minutes6
hoursBrowned Italian sausage, potatoes, onion and garlic simmer in broth, then kale and cream go in at the end. The soup is thick, savory and lightly spicy.
Ingredients
1 lb mild or hot Italian sausage, casings removed
2 lb Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
1 large yellow onion, diced
5 cloves garlic, minced
5 cups low-sodium chicken broth
1 tsp dried Italian seasoning
1/2 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper
4 cups chopped kale, tough stems removed
1 cup heavy cream
1/2 cup freshly grated Parmesan
4 slices cooked bacon, crumbled, optional
Directions
- Heat a large skillet over medium-high heat. Brown the sausage, breaking it into crumbles, until it is cooked through and no pink remains, about 8 minutes.
- Spoon the sausage into a 6-quart slow cooker with a slotted spoon. Leave about 1 tablespoon of fat in the pan.
- Cook the onion in the same pan for 4 minutes. Add the garlic for 30 seconds and scrape up the browned bits.
- Add the onion mixture, potatoes, broth, Italian seasoning, red pepper flakes, salt and pepper to the cooker.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- Mash about a quarter of the potatoes right in the pot with a potato masher to thicken the broth.
- Stir in the kale and cook for 20 to 30 minutes on HIGH, until wilted and tender.
- Reduce the heat to LOW, stir in the cream and Parmesan, and warm for 10 minutes. Do not let it boil.
- Taste and adjust the salt and pepper.
- Ladle into bowls and top with bacon and extra Parmesan.
Notes
- Swap the kale for spinach added at the very end. Use half-and-half for a lighter soup, though it is slightly thinner. Refrigerate for 4 days. Freeze before adding cream and kale for up to 3 months. Potatoes get a bit grainy after freezing, so mash more of them when reheating.
Why this soup builds so much flavor
Italian sausage brings fennel, garlic and a little heat, and that seasoning flavors the whole pot. Browning it first gives you crisp, savory bits that melt into the broth over the hours that follow.
Potatoes in a slow cooker release starch as they soften, so the soup turns thick without a roux. Mashing a few at the end makes it even creamier. The kale goes in late so it keeps a little bite and a deep green color. It is also very budget-friendly. Potatoes and sausage are among the cheapest ingredients you can buy, and one pot feeds eight people with leftovers.
Ingredient notes
Italian sausage: Use bulk sausage or squeeze links out of their casings. Mild is family friendly, and hot gives the soup a real kick.
Potatoes: Yukon Golds are creamy and hold their shape. Russets fall apart and turn the broth mealy.
Kale: Lacinato or curly kale both work. Strip the stems, which stay tough, and chop the leaves small.
Heavy cream: It gives the soup its rich finish. Half-and-half works, but low-fat milk can curdle in the hot broth.
Parmesan: Grate it fresh from a wedge. Pre-grated cheese has anti-caking powder that can leave the soup grainy. Red pepper flakes: A small pinch adds warmth that sits behind the creamy broth. Skip them if you use hot sausage.
Tips for a creamy, not curdled, soup
Add the cream last: The most common mistake with creamy slow cooker soups is adding dairy at the start. Hours of heat can split it. Stir in the cream in the final 10 minutes with the heat on LOW.
Cut potatoes evenly: Cubes that are the same size cook at the same speed. A few big chunks stay hard when the rest turns soft.
Skim the fat: If the sausage leaves a layer of oil on top, spoon it off with a ladle before adding the cream. Finally, check the potatoes at the lowest time. Soft potatoes are the goal, but cooked past that they dissolve and the soup loses its texture.
Swaps and variations
For a lighter soup, use turkey sausage and swap the cream for evaporated milk. For a dairy-free version, use full-fat coconut milk and skip the Parmesan. Add white beans for more protein and body.
Instant mashed potato flakes can thicken the soup in a hurry, but too many make it taste pasty. Mash real potatoes instead for a clean flavor. For a lighter dinner, add extra kale and use only half the sausage. For a smoky flavor, replace the Italian seasoning with smoked paprika and use smoked sausage instead. A squeeze of lemon at the end brightens the whole pot.
What to serve with it
Serve in wide bowls with warm garlic bread or crusty Italian rolls for dunking. A simple salad with lemon vinaigrette cuts the richness. This soup is filling enough to be the whole meal on a busy night. A glass of milk or a simple salad is all you need beside it, and it reheats very well for lunch.
Storing, freezing and reheating
Cool the soup and refrigerate in airtight containers for up to 4 days. It thickens as it sits, so thin it with a splash of broth when you reheat.
To freeze, set aside soup before adding the cream and kale and freeze for up to 3 months. Thaw in the fridge, reheat slowly on the stove, then stir in fresh kale and cream.
Crockpot Creamy Italian Potato Soup at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 13, led by mild or hot Italian sausage, Yukon Gold potatoes, yellow onion, garlic
Tips for Crockpot Creamy Italian Potato Soup
Swap the kale for spinach added at the very end. Use half-and-half for a lighter soup, though it is slightly thinner. Refrigerate for 4 days. Freeze before adding cream and kale for up to 3 months. Potatoes get a bit grainy after freezing, so mash more of them when reheating.
Crockpot Creamy Italian Potato Soup FAQ
How long does Crockpot Creamy Italian Potato Soup take?
Crockpot Creamy Italian Potato Soup takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Creamy Italian Potato Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Creamy Italian Potato Soup?
13 ingredients, led by mild or hot Italian sausage, Yukon Gold potatoes, yellow onion, garlic. Amounts are in the recipe card above.
