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Creamy Crockpot Sausage Potato Soup with Kale (Easy Slow Cooker Recipe)

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A comforting, creamy slow cooker soup made with smoked sausage, potatoes, and kale. This easy recipe requires just 15 minutes of prep and delivers a rich, smoky flavor without heavy cream.

Ingredients

Scale
  • 1 pound smoked sausage (Johnsonville or Hillshire Farm), sliced into rounds
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt (plus more to taste)
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 3 cups fresh kale, stems removed and leaves chopped (curly kale works best)
  • ½ cup grated Parmesan cheese (optional)

Instructions

  1. Brown the sausage (5 minutes): Heat a large skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes, stirring occasionally, until the edges are nicely browned and the fat has rendered. Transfer the sausage to a plate and set aside, but leave about a tablespoon of the rendered fat in the skillet.
  2. Sauté the aromatics (3 minutes): In the same skillet, add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into the slow cooker.
  3. Layer the ingredients (5 minutes): Add the cubed potatoes to the slow cooker, then pour in the chicken broth. Sprinkle the dried thyme, smoked paprika, black pepper, and salt over the top. Give everything a good stir to combine. Nestle the browned sausage pieces into the mixture.
  4. Slow cook (6-8 hours on low or 3-4 hours on high): Cover and cook until the potatoes are fork-tender. Check at the 5-hour mark on low. The potatoes should offer no resistance when pierced with a fork—but they shouldn’t be falling apart either.
  5. Create the creamy base (5 minutes): Once the potatoes are tender, use a ladle to scoop out about 1½ cups of the cooked potatoes and some broth into a blender. If using an immersion blender, blend about a third of the soup until smooth. If using a regular blender, let the mixture cool for a minute before blending, and hold the lid down with a towel to prevent splatters.
  6. Add the milk and thickener (2 minutes): In a small bowl, whisk the milk and flour together until smooth. Pour this mixture into the slow cooker and stir well. Add the blended potato mixture back in and stir to combine.
  7. Wilt the kale (10 minutes): Stir in the chopped kale, making sure it’s submerged in the hot soup. Cover and cook on high for another 10 minutes, or until the kale has wilted and turned a vibrant dark green.
  8. Finish and serve (2 minutes): Stir in the Parmesan cheese if using, and taste for seasoning. You might need a pinch more salt or a crack of black pepper. Ladle into bowls and serve hot, with crusty bread or a simple side salad.

Notes

Don’t skip browning the sausage—it adds deep flavor. Cut potatoes uniformly (1-inch cubes) for even cooking. Watch your salt as smoked sausage can be salty. Add kale after potatoes are tender to avoid mushiness. Blend only about one-third of the soup for a creamy texture with chunks. Let the soup rest on warm for 15-20 minutes before serving for best flavor. If soup thickens too much, stir in a splash of warm broth or milk.

Nutrition

Keywords: crockpot soup, slow cooker soup, sausage potato soup, kale soup, creamy soup, comfort food, easy dinner, meal prep

Find it online: https://siennaspoon.com/creamy-crockpot-sausage-potato-soup-with-kale-easy-slow-cooker-recipe/