Crock Pot Potato Leek Soup with Sausage
This Crock Pot Potato Leek Soup with Sausage is the epitome of comfort food, offering a rich, hearty flavor in every bite. With a blend of savory ingredients like bacon, sausage, and creamy cheese, it’s a meal that will satisfy all year long.
The combination of smoked paprika, Cajun seasoning, and fresh rosemary elevates this dish, giving it a unique depth of flavor. Whether you’re looking for a cozy dinner or a crowd-pleasing appetizer, this soup is sure to impress.
Easy to prepare with minimal hands-on time, it’s perfect for busy days. Let your slow cooker work its magic while you enjoy the aromas filling your kitchen.
Crock Pot Potato Leek Soup with Sausage – Ingredients
The smoky bacon imparts a rich depth to the soup, enhancing its comforting, savory flavor. Leeks add a subtle, delicate sweetness, while the hearty red potatoes provide a creamy base.
Garlic and onions elevate the dish with their aromatic warmth, complemented by the earthy touch of rosemary and the kick from Cajun seasoning. The smooth cream and melted cheeses bring velvety richness, perfectly balanced by the crumbled Italian sausage, adding a spicy, satisfying finish.
A sprinkle of fresh chives and crispy bacon at the end gives the soup a delightful crunch and fresh burst of flavor, rounding out this indulgent bowl of comfort.
Crock Pot Potato Leek Soup with Sausage
This thick, cozy Crock Pot Potato Leek Soup with Sausage is the ultimate comfort food. It’s easy to make, and tastes like a hug in a bowl! The combination of savory bacon, creamy potatoes, and spicy sausage comes together in the slow cooker, creating a comforting and filling meal that will warm you from the inside out. Perfect for chilly evenings or when you need a satisfying dish with minimal effort.
Recipe Tips
- Customize the Texture:
For a smoother texture, use an immersion blender to blend the soup until creamy. If you prefer a chunkier soup, blend only half of the mixture and leave the rest intact for added texture. This will give you the best of both worlds: creamy richness with hearty bites of potatoes and vegetables. - Make it Ahead:
This soup tastes even better the next day, as the flavors continue to meld together. Feel free to prepare it in advance and refrigerate it overnight. When ready to serve, just reheat and top with freshly cooked bacon and chives for an added crunch. - Adjust the Seasoning:
The seasoning in this recipe is designed to be flexible. If you enjoy more heat, increase the amount of Cajun seasoning or add a pinch of crushed red pepper flakes. For a milder version, reduce the Cajun seasoning and opt for a mild Italian sausage. Taste the soup before serving and adjust the salt and pepper as needed.
What to Serve with This Recipe
- Warm, Crusty Bread:
A thick slice of warm, crusty sourdough or French bread pairs beautifully with this soup. Use it to soak up every last drop of the creamy broth, and it adds a satisfying crunch alongside the rich, velvety texture of the soup. - Simple Green Salad:
A light, crisp green salad with a tangy vinaigrette will balance the richness of the soup. The acidity from the dressing will cut through the creaminess, offering a fresh contrast. Add ingredients like arugula, spinach, or mixed greens for an easy side dish. - Cheese-Stuffed Biscuits:
For an extra indulgence, serve this soup with cheese-stuffed biscuits. Their flaky texture and cheesy flavor will complement the soup’s savory profile, providing an extra layer of warmth and flavor to the meal.
FAQ
- Can I use a different type of sausage?
Yes, you can substitute the hot Italian sausage with mild Italian sausage, turkey sausage, or even a vegetarian sausage alternative if you prefer. Adjust the seasoning to match the flavor profile you prefer. - Can I make this recipe in a stovetop pot instead of a Crock Pot?
Absolutely! You can follow the same steps to cook this on the stovetop. Just simmer the ingredients over medium-low heat until the potatoes are tender and the soup is thickened, about 30-45 minutes. - How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or cream if the soup has thickened too much. - Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stovetop, adding more cream if needed for consistency.
Crock Pot Potato Leek Soup with Sausage
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- ½ small onion diced
- 2 large leeks white parts only, cleaned and sliced
- 6 cloves garlic minced
- 3 pounds petite red potatoes cleaned and quartered
- 3 stalks celery cleaned and diced
- 6 cups chicken stock
- ½ cup white wine
- ½ teaspoon fresh rosemary leaves finely minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup heavy cream or milk
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan or Romano cheese
- 1 pound hot Italian sausage casings removed, cooked and crumbled
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Prepare the Bacon
- In a large, heavy-bottomed pan, cook the bacon over medium heat until crispy. Do not drain the rendered fat. Once cooked, remove the bacon and place it on a paper towel-lined plate to absorb excess grease. Allow the bacon to cool, then crumble and set aside in the refrigerator.
- Sauté the Vegetables
- In the same pan, melt the butter in the remaining bacon grease over medium heat. Add the diced onion and sliced leeks, cooking for about 3-4 minutes until softened. Season with smoked paprika, salt, and black pepper, then stir to combine. Add the minced garlic and sauté for an additional minute, or until fragrant.
- Cook the Soup in the Crock Pot
- Lightly spray the inside of a slow cooker with cooking spray. Transfer the onion and leek mixture into the crock pot. Add the quartered potatoes, diced celery, chicken stock, white wine, rosemary, and Cajun seasoning. Stir to combine, cover with the lid, and cook on low for 8 hours or on high for 4 hours.
- Prepare the Sausage
- While the soup is cooking, brown the Italian sausage in a skillet over medium heat, breaking it up as it cooks. Once fully cooked, drain any excess grease and set aside.
- Blend the Soup
- Once the soup has finished cooking, turn off the slow cooker and remove the lid. Use an immersion blender to blend the soup to your desired texture. For a smoother consistency, blend the entire mixture; for a chunkier texture, blend only part of the soup, leaving the rest intact. If using a standard blender, blend the soup in batches, then return it to the crock pot.
- Finish the Soup
- Stir in the heavy cream, cheddar cheese, Parmesan (or Romano), and crumbled sausage. Continue stirring until the cheese is fully melted and incorporated into the soup. Taste and adjust the seasoning with salt and pepper as needed.
- Serve
- Reheat the crumbled bacon in the microwave for about 30 seconds. Serve the soup topped with the warm bacon and freshly chopped chives for garnish, if desired. Enjoy!
