Slow Cooker Sausage And Potato Soup

5 from 1 vote

Slow Cooker Sausage And Potato Soup is creamy, comforting and delicious! Super easy, minimal prep work involved and no browning needed.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: Western

Keyword: slow cooker sausage and potato soup

Servings:

Calories: 625kcal

500 grams/1.1 lb red potatoes skin on, diced
500 grams/1.1 lb pork sausages casings removed, chopped into chunky pieces, Note 1
1 large brown onion skin peeled and diced
4 cups/1 litre chicken stock
400 grams/14 oz corn kernels drained and rinsed
400 grams/14 oz creamed corn Note 2
1 tablespoon garlic chunky, chopped
2 tablespoons Worcestershire sauce
1 teaspoon dried Italian herbs
½ teaspoon salt
½ teaspoon black pepper

Slow cooker insert: lightly grease the base and sides of the slow cooker insert with cooking spray.
Primary soup ingredients: add the diced onion, chopped potatoes and chunky sausage pieces. Then add the corn kernels, creamed corn, chicken broth, Worcestershire sauce, garlic, Italian herbs, salt and pepper.
Cook: put the lid on and set the timer and temperature to either 4 hours on high or 7-8 hours on low. Let cook till there is 1 hour of cook time remaining.
Secondary soup ingredients: remove the slow cooker lid and use a stick blender to blitz about ¼ of the total soup. Then pour in the cream and stir to combine. Next add the chopped capsicum and gently stir to fold in. Let the soup cook for a further 30 minutes (high) or 1 hour (low) to warm the cream and let the capsicum cook. Note 4
To serve: garnish with fresh thyme leaves and cracked black pepper.

Note 1 - Sausages: I like to use pork sausages or Italian sausages. In either case (or with he sausages that you choose to use) there is no need to brown them 1st. We do remove the casing (skin) and roughly chop the sausages so they are like little meatballs.
Note 2 - Creamed corn: this gets added as is. Simply open the tin and pour the whole contents in the slow cooker.
Note 3 - Cream: Cream at most major supermarkets in Australia (Woolies/Coles and Aldi) sell cream in either 300ml (just over a cup) or 600ml (just over 2 cups) sizes. I use the 300ml size and use the whole thing. The technical measurement is '1 cup' but its also 1 cup plus a wee little bit more.
Note 4 - Second cook time: after adding the cream and capsicum, the soup will warm through and cook the capsicum quickly. You don't have to cook it for the full 3o minutes to an hour. Taste it after about 5 minutes and if the capsicum is cooked to your liking, it is done or cook it a little longer until it is.
Note 5 - Serving size: easily 4 dinner sizes. 6-8 if serving smaller for lunch size. Serve with toast and or a garden salad if you wish to.