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- 1 lb Italian sausage (mild or spicy, your choice), casings removed - 4 medium potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 2 cups fresh kale, chopped The main ingredients in this soup create a hearty and filling meal. I love the way the sausage adds rich flavor. Potatoes make the soup creamy and filling. Onion and garlic bring a wonderful aroma while cooking. Chicken broth ties everything together and adds depth. Heavy cream gives it a nice, smooth texture. Lastly, kale adds a pop of color and nutrients. - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup shredded cheddar cheese (for topping) - Fresh parsley (for garnish) Seasonings bring life to the soup. Italian seasoning adds a blend of herbs that complement the sausage. Salt and pepper enhance all the flavors. Olive oil helps brown the sausage and adds richness. Shredded cheddar cheese on top gives a creamy finish. Fresh parsley not only looks great but adds a fresh taste. - Slow cooker - Skillet - Wooden spoon For this recipe, you need a slow cooker to make it easy. A skillet helps brown the sausage perfectly. A wooden spoon is great for stirring and breaking apart the sausage. This simple equipment makes cooking smooth and fun. To start, we need to brown the sausage. Heat a skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, add 1 pound of Italian sausage, with the casings removed. Cook the sausage for about 5-7 minutes. Break it apart with a wooden spoon as it cooks. You want it to be well-browned for great flavor. Next, transfer the browned sausage to the slow cooker. This is where the magic happens! Now, add the diced ingredients. Toss in 4 medium potatoes, peeled and diced. Then, add 1 finely chopped onion. Don’t forget 3 minced garlic cloves for that rich taste! Sprinkle in 1 teaspoon of Italian seasoning and pour in 4 cups of chicken broth. Give it a good stir to mix everything. Cover the slow cooker and set it to low heat. Cook for 6 hours. This slow cooking helps the flavors blend perfectly. The potatoes should be tender when done. After 6 hours, it’s time to add cream and kale. Stir in 1 cup of heavy cream and 2 cups of chopped fresh kale. Taste the soup and add salt and pepper as needed. Cover the slow cooker and cook for an additional 30 minutes on low. This step wilts the kale and warms the soup just right. When you’re ready to serve, taste the soup once more. Adjust the seasoning if needed. It’s time to enjoy! Ladle the soup into bowls and top each serving with shredded cheddar cheese. A sprinkle of fresh parsley makes it look great too! This soup is not only warm but also comforting, perfect for any meal. To make your soup shine, start by browning the sausage. This step brings out deep, rich flavors. Use a skillet over medium heat and break the sausage up as it cooks. Aim for about 5 to 7 minutes until it's nicely browned. Proper seasoning is key. Use salt and pepper generously. Italian seasoning will add a nice touch. Mix it well with the other ingredients in the slow cooker. This will help the flavors blend beautifully as it cooks. If you want to thicken your soup, there are easy ways to do this. One method is to mash some of the potatoes after cooking. This will give your soup a heartier feel. For a creamier texture, add more heavy cream. You can also stir in a bit of sour cream or cream cheese. This extra creaminess will make each spoonful feel indulgent. Prepare your ingredients ahead of time. Chop the onion, garlic, and potatoes the night before. Keep everything in the fridge so you can toss it in the slow cooker in the morning. Using frozen vegetables can save you time, too. Just toss them in straight from the bag. They will cook perfectly in the slow cooker and add more nutrition to your dish. {{image_2}} To make your soup even heartier, add more veggies. Carrots, celery, or bell peppers work great. You can also use green beans or corn for a sweet touch. Just chop them up and toss them in. Keep in mind that cooking times may change. For softer veggies, add them at the start. For crunchier ones, add them halfway through cooking. This way, they stay fresh and vibrant. If you want a lighter option, try chicken or turkey sausage. They taste great and cut down on fat. You can also use plant-based sausage if you prefer a vegetarian meal. These options keep the soup tasty while meeting different diets. Just follow the same steps as with Italian sausage, and you’re good to go. Want to spice things up? Add herbs like thyme, rosemary, or even a pinch of red pepper flakes. These will give your soup a nice kick. You can also switch the chicken broth for vegetable broth for a different taste. Each choice brings a new twist to this comforting dish. Feel free to mix and match until you find your perfect flavor! To store leftovers of your slow cooker sausage potato soup, let it cool first. This helps keep it fresh. Use airtight containers to prevent air from getting in. Glass containers work great for soup. They are easy to clean and do not stain. The best way to reheat soup is on the stove. Pour the soup into a pot over medium heat. Stir it often to heat it evenly. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the texture nice and creamy. If the soup is too thick, add a splash of broth or water. To freeze your soup, let it cool completely. Then, pour it into freezer-safe bags. Remove as much air as you can before sealing. This helps prevent freezer burn. When you are ready to eat, thaw the soup overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir well to mix any separated ingredients. Enjoy your warm, cozy soup! Yes, you can use many types of sausage. Here are some suggestions: - Chicken sausage for a lighter option. - Turkey sausage for a leaner choice. - Chorizo for a spicy kick. - Smoked sausage for a deep flavor. Each type adds its unique taste to the soup. The soup stays fresh for about 3-4 days in the fridge. Store it in an airtight container. This keeps it safe and tasty. Make sure to check for any off smells before eating. You can serve many delicious sides with this soup: - A fresh green salad for crunch. - Crusty bread for dipping. - Garlic bread to soak up the soup. - A light fruit salad for a sweet touch. These sides complement the rich flavors of the soup well. This blog post covered all you need for a tasty soup. We explored key ingredients like sausage, potatoes, and kale. I shared the best ways to cook it and tips for flavor. Remember, browning the sausage adds depth, and using a slow cooker makes it easy. You can adjust flavors or swap proteins to fit your taste. Leftovers are easy to store or freeze. Enjoy your cooking and experiment with this recipe to make it your own!

Slow Cooker Sausage Potato Soup

Dive into the delicious warmth of Savory Sausage & Potato Bliss Soup with this easy recipe! Perfect for cozy nights, this hearty soup combines spicy Italian sausage, tender potatoes, creamy broth, and vibrant kale for a mouthwatering meal. With simple ingredients and straightforward steps, you'll have a filling dish that everyone loves. Click to explore the full recipe and bring comfort to your table tonight!
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Ingredients
  

1 lb (450g) Italian sausage (mild or spicy, your choice), casings removed

4 medium potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 cups fresh kale, chopped

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

1 cup shredded cheddar cheese (for topping)

Fresh parsley (for garnish)

Instructions
 

In a skillet over medium heat, add olive oil and the Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

    Once browned, transfer the sausage to the slow cooker.

      Add the diced potatoes, chopped onion, minced garlic, Italian seasoning, and chicken broth to the slow cooker. Stir to combine.

        Cover the slow cooker and set to low heat. Cook for 6 hours or until the potatoes are tender.

          After 6 hours, stir in the cream and chopped kale. Season with salt and pepper to taste.

            Cover and cook for an additional 30 minutes on low, until the kale is wilted and the soup is heated through.

              Before serving, taste and adjust seasoning as needed. Serve hot, topped with shredded cheddar cheese and garnished with fresh parsley.

                Prep Time: 15 minutes | Total Time: 6 hours 45 minutes | Servings: 6-8