Why You’ll Love This Recipe
This soup combines the warmth and comfort of a slow-cooked meal with a depth of flavors from seasoned sausage, creamy potatoes, and savory mushrooms. It’s a rich, satisfying dish that’s easy to make and perfect for meal prepping or family gatherings. The slow-cooker method makes it convenient, and the end result is a bowl of cozy, hearty goodness.
Ingredients
- 8 oz. Italian sausage, cooked and crumbled
- 4 potatoes, peeled and cubed into bite-sized pieces
- 1 can (14.5 oz) diced tomatoes
- 1 cup finely chopped and sautéed mushrooms
- 1 (16 oz) container of mushrooms, sautéed in a little butter or olive oil and finely chopped
- 1 cup kale, cleaned and chopped (stems removed)
- 2 cups heavy cream
- 32 oz. chicken broth
- 2 tablespoons flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Add the sausage, potatoes, chicken broth, diced tomatoes, and enough water to cover the ingredients into the Crock Pot.
- Cook on high for 3-4 hours.
- In a separate bowl, whisk the flour into the heavy cream until smooth and free of lumps.
- Once the soup has cooked, add the cream mixture, kale, and mushrooms. Stir well.
- Cook for an additional 30-45 minutes on high.
- Serve with freshly grated Parmesan and green onion, if desired.
Servings and Timing
- Servings: 14 (1-cup servings)
- Prep time: 20 minutes
- Cook time: 3-4 hours on high
- Total time: 4-5 hours
Variations
- Substitute greens: Use spinach instead of kale if preferred.
- Add extra veggies: You can add onions, garlic, or bell peppers for more flavor.
- Lower fat version: Use half-and-half or a lower-fat cream alternative to reduce the richness.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in a pot over low heat or microwave until hot.
FAQs
1. Can I use a different type of sausage?
Yes, you can substitute with chicken sausage or turkey sausage for a lighter version.
2. Can I make this soup in advance?
Absolutely! This soup actually tastes even better the next day. It’s perfect for meal prep.
3. Can I freeze this soup?
Yes, you can freeze the soup before adding the cream. Add the cream when reheating.
4. Can I make this recipe vegetarian?
Yes, omit the sausage and use vegetable broth. Add more mushrooms or beans for heartiness.
5. How do I make the soup thicker?
If you prefer a thicker soup, you can mash some of the potatoes or add more flour to the cream mixture.
6. Can I use a slow-cooker on low instead of high?
Yes, you can cook it on low for 6-7 hours if you prefer a slower cooking method.
7. Can I substitute the cream with milk?
You can substitute with milk, but the soup will be less creamy and rich.
8. Can I add cheese to the soup?
Yes, shredded cheese like cheddar or Parmesan makes a great addition.
9. How do I make the soup spicier?
Add red pepper flakes or a dash of hot sauce for extra heat.
10. What can I serve this soup with?
Crusty bread, a fresh salad, or garlic bread are excellent side options.
Conclusion
Knock Your Socks Off Crock Pot Soup is a rich, flavorful, and deeply comforting dish that’s perfect for any day of the week. Easy to prepare and packed with ingredients that come together beautifully, this soup will quickly become a family favorite.
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Knock Your Socks Off Crock Pot Soup Recipe
- Total Time: 4–5 hours
- Yield: 14 (1-cup servings)
- Diet: Gluten Free
Description
This Knock Your Socks Off Crock Pot Soup is a creamy, comforting soup made with Italian sausage, potatoes, sautéed mushrooms, and kale, all slow-cooked in savory chicken broth. Rich, hearty, and full of bold flavor, it’s the perfect cozy meal for weeknights, gatherings, or meal prep days.
Ingredients
- 8 oz Italian sausage, cooked and crumbled
- 4 potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 (16 oz) container of mushrooms, sautéed in butter or olive oil and finely chopped
- 1 cup kale, cleaned and chopped (stems removed)
- 2 cups heavy cream
- 32 oz chicken broth
- 2 tablespoons flour
Instructions
- In a Crock Pot, add cooked sausage, cubed potatoes, chicken broth, diced tomatoes, and just enough water to cover the ingredients.
- Cook on high for 3–4 hours (or low for 6–7 hours) until potatoes are fork-tender.
- In a separate bowl, whisk flour into heavy cream until smooth.
- Stir the cream mixture, sautéed mushrooms, and kale into the soup.
- Cook on high for an additional 30–45 minutes until heated through and slightly thickened.
- Serve warm, topped with grated Parmesan and green onions if desired.
Notes
- Use spinach instead of kale for a milder flavor.
- For a lower-fat version, use half-and-half or whole milk.
- Add onions, garlic, or bell peppers for more depth.
- For a vegetarian version, omit sausage and use vegetable broth. Boost flavor with more mushrooms or add white beans.
- Prep Time: 20 minutes
- Cook Time: 3–4 hours (on high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
