Sausage Potato Soup is a must-have in our family’s arsenal of ingredients to have on hand. With the cooler winter type nights we still have even in March, it is wonderful to have such a tasty soup ready for when our family gets home from our full day of errands and activities.
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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 bulk flavored as the spices are perfect. In this recipe, it does call for red pepper flakes. If you have a sensitive stomach or someone you are making it for does you may want to omit these. 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. So just keep this in mind.
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 lies 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. If you want to try something new you might want to check out these 13 sides to go with potato soup.
What Size Crockpot Should I Use?
For this recipe, I would use a 5-quart crockpot. You may also want to use a crockpot liner which allows for less mess when it is time to clean up. If you want to double your recipe a 10-quart crockpot may be more what you are looking for.
- 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.