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Creamy Crockpot Sausage and Potato Soup with Kale

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This creamy crockpot sausage and potato soup with kale is a hearty, comforting meal that comes together with minimal effort. It’s perfect for busy weeknights, using simple pantry ingredients and a slow cooker to create a rich, velvety soup that everyone will love.

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 lbs Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 4 cups fresh kale, stems removed and leaves chopped
  • Salt and black pepper to taste
  • ½ tsp red pepper flakes (optional)

Instructions

  1. Brown the Sausage: Heat a large skillet over medium-high heat. Add the Italian sausage (remove casings if using links) and break it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Leave about a tablespoon of fat in the pan.
  2. Sauté the Aromatics: Add the diced onion to the skillet with the sausage. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Transfer to the Slow Cooker: Using a slotted spoon, transfer the sausage and onion mixture to a 6-quart or larger slow cooker. Spread evenly across the bottom.
  4. Add the Potatoes and Broth: Add the diced potatoes to the slow cooker. Pour in the chicken broth and stir to combine. The potatoes should be mostly submerged; add a little more broth or water if needed.
  5. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and starting to break down slightly.
  6. Add the Cream Cheese: About 30 minutes before serving, add the cubed cream cheese to the hot soup. Stir gently until melted and fully incorporated.
  7. Stir in the Kale: Add the chopped kale to the slow cooker. Stir and let it wilt for about 10 minutes. Cover and cook until tender.
  8. Finish with Heavy Cream: Turn off the slow cooker or switch to WARM. Pour in the heavy cream and stir gently. Taste and adjust seasoning with salt, black pepper, and red pepper flakes if desired.
  9. Rest Before Serving: Let the soup sit for 5-10 minutes before ladling into bowls. This allows flavors to meld and the soup to thicken slightly.

Notes

Do not skip browning the sausage—it adds deep flavor. Cut potatoes evenly for consistent cooking. Add dairy at the end to prevent curdling. Taste before adding extra salt, as sausage and broth are already salty. For a thicker soup, mash a few potatoes against the side of the crockpot. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months (freeze without cream and cream cheese for best results).

Nutrition

Keywords: crockpot soup, sausage and potato soup, creamy soup, kale soup, slow cooker recipe, comfort food, easy dinner

Find it online: https://zestynora.com/creamy-crockpot-sausage-and-potato-soup-with-kale/