Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken sausage (mild or spicy)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (russet or Yukon gold)
- 4 cups chicken broth
- 1 cup heavy cream or plant-based cream alternative
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- Optional: 1/2 cup shredded cheddar cheese
- Fresh parsley or green onions for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken sausage and cook until browned, breaking it into crumbles. Drain excess grease.
- Sauté diced onion in the same skillet for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
- In the crockpot, combine cooked sausage, onion, garlic, diced potatoes, chicken broth, salt, pepper, and thyme.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are fork-tender.
- Stir in heavy cream (or plant-based alternative) and optional cheddar cheese. Cover again and let warm for another 15–20 minutes without boiling.
- Ladle into bowls and garnish with fresh parsley or green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (LOW) or 3 hours (HIGH)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg