Italian Sausage Potato Soup
This slow cooker Italian sausage potato soup is about as easy as dinner gets. Just dump the sausage, potatoes, and onions in the crockpot and stir in some cream, cream cheese, and spinach at the end. It’s perfect for a chilly winter night, or an easy summer meal that won't heat up the house. Top it with bacon and shredded cheese, and you're good to go!
Equipment
- slow cooker
Ingredients
- 5 mild Italian sausage links
- 5 russet potatoes
- 2 cups baby spinach roughly chopped
- 1 white onion diced
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 36 oz chicken broth
- 1/3 cup heavy cream
- 4 oz cream cheese
- 1 lb bacon optional for topping
- shredded provolone or monterary jack cheese optional for topping
- 1/2 tsp each salt and pepper or seasoning salt like Gibson's!
Instructions
- Peel the potatoes and dice into big chunks approx. 2-3 inches in size
- Dice the white onion and add to slow cooker
- Layer the Italian Sausages on top of the potatoes and onions
- Add in the garlic powder, Italian seasoning, salt and pepper and chicken broth. Cover and cook on high for 4 hours
- If making bacon, make this while the soup cooks in the slow cooker. You can cook the bacon on the stovetop in a large pan, flip to cook on both sides, and set on a plat layered with paper towels to drain the grease. Let cool before chopping into bite sizes pieces.
- After 4 hours, take the ItIalian sausage out and cut into coins before adding back in to finish cooking
- Roughly chop/break up the baby spinach and add to the slow cooker. Add the heavy cream and cream cheese and give it a stir. Put the lid back on and let it cook for another 1-2 hours.
- Taste to make sure it is seasoned to your liking by adding more salt/pepper or Italian seasoning. Spoon into bowls and serve with a generous topping of shredded cheese and bacon bits. Enjoy!