Sausage Potato Soup is an easy and indulgent soup recipe that the whole family will love. It’s made with simple ingredients but is loaded with bold flavors and textures.
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What Kind of Sausage and Potatoes Should I Use?
In this recipe, I used Russett potatoes. I normally peel them, but if you are in a rush for time it won’t hurt the recipe to not peel them. You are going to want two pounds of Russett potatoes.
A mild sausage is best for this recipe. This way you don’t have to worry about the sausage being too spicy for those that don’t do spicy in their meals.
You will still get an awesome sausage flavor by using a mild flavored type.
In this recipe, it does call for red pepper flakes. If you hate spicy foods or chili type heat, you can skip them!
Or another option is to allow your family or guests to add them to their own bowls. I have noticed that the day after making a dish with red pepper flakes it ‘heat’ is stronger than the day it was made.
What is the Difference Between Pancetta and Bacon?
This sausage and potato soup call for pancetta. Both pancetta and bacon are made from pork bellies.
The difference is in how they are cured and prepared. The Italian version of bacon is Pancetta.
It is made by seasoning with salt and lots of pepper and curling it in a tight roll. Then wrapping it in a casing to hold it’s shape.
What is Best Served with Sausage and Potato Soup?
You may just like an easy Italian bread as a side to go with this delicious sausage and potato soup. Another option is to make a bright leafy salad for some fresh veggies on the side.
If you want to try something new you might want to check out these 13 sides to go with potato soup.
- 4 oz. pancetta, cubed
- 2 lbs. bulk mild sausage
- 2 15-oz. cans cannellini beans*
- 6-7 c. chicken stock, divided
- 1 T. crushed red pepper flakes
- 2-3 cloves fresh garlic, finely minced
- 1 small yellow onion, finely chopped
- 2 lbs. Russet potatoes, peeled and cut into small chunks
- 3” hard Parmesan cheese rind
- Salt and black pepper, to taste
- ½ c. half and half, tempered**
- 3 c. fresh kale, finely chopped
- ½ c. Parmesan cheese, freshly grated
- Brown pancetta in a large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Tips: For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.
Temper the half and half by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.
Cook Time: 4 hours on high or 7 hours on low.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 828Total Fat 41gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 22gCholesterol 90mgSodium 2073mgCarbohydrates 69gFiber 7gSugar 16gProtein 45g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
Try these other awesome slow cooker soup recipes:
Here’s the great thing about using the slow cooker…it’s easy. All of these awesome soup recipe are simple to make, they are excellent meal prep choices, and you can totally freeze them for later use if you want to prep some meals in advance.
If you want a soup that is hearty and delicious try out this Crockpot Bean Soup!
Our family loves this indulgent beef stew, it’s a classic. I also really enjoy this vegetable soup (which you can totally add some beef to). Finally I also recommend this delicious chili. It’s hearty, spicy, and perfectly balanced.