//Slow Cooker Sausage & Potato Soup with Broccoli

Slow Cooker Sausage & Potato Soup with Broccoli

I feel like we’re all needing some new recipes right now. I know so many are cooking at home more than ever, I just wish it were for better reasons than our current reality! Luckily though, if you’re tired of cooking (and cleaning!), you’ll appreciate how simple and easy this new Slow Cooker Sausage & Potato Soup with Broccoli recipe is.

Plus, it makes a lot, so those with smaller families will have leftovers that you can save either in the fridge or freezer for a rainy day (for when you really don’t feel like cooking or run out of food!). It looks like we’re in this for the long haul until things are back to normal. 🙁 

I’d love to hear what you’ve been cooking at home in the comments. We can all use new ideas!

Sausage and Potato Soup with Broccoli on 100 Days of Real Food

Ingredients for Sausage & Potato Soup with Broccoli

  • Italian Sausage – Links or bulk
  • Russet Potatoes – Unskinned, scrubbed, and cut into 1″ pieces
  • Broccoli – Cut into small florets
  • Onion –  Diced
  • Garlic –  Minced
  • Salt – 1/2 teaspoon
  • Pepper – 1/4 teaspoon
  • Broth –  Veggie or chicken (We prefer homemade stock, but storebought will do.)
  • Heavy Cream – Can be omitted if you are dairy-free
  • Crispy Croutons – Optional for garnish, but highly recommended 

Directions for Sausage & Potato Soup with Broccoli

  1. Brown: If using sausage links, remove the casing and discard. Heat a large skillet over medium heat. Add the sausage and cook while breaking it up with a spatula until brown and crumbly. Discard the cooking fat and add sausage to the bottom of the slow cooker.
  2. Cook: Top the sausage with the potatoes, broccoli, onion, garlic, salt, pepper, and broth. Cook on high for 4 hours or on low for 7 to 8 hours, until the veggies are tender when pierced with a fork.
  3. Stir: Stir in the cream until smooth. Serve warm topped with crispy croutons (if desired).

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Slow Cooker Sausage & Potato Soup with Broccoli

A super easy sausage and potato soup with broccoli made in your slow cooker with enough to freeze the extra.

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Sausage and Potato Soup with Broccoli on 100 Days of Real Food

Ingredients

  • 1
    pound
    Italian bulk or link sausage mild or hot, depending on your preference
  • 4
    large potatoes(about 2 1/4 to 2 1/2 pounds russet), unskinned, scrubbed and cut into 1-inch pieces
  • 1
    pound
    broccolicut into small florets
  • 1/2
    oniondiced
  • 3
    cloves
    garlicminced
  • 1/2
    teaspoon
    salt
  • 1/4
    teaspoon
    pepper
  • 4 1/2
    cups
    brothchicken or veggie
  • 1/2
    cup
    heavy cream
  • crispy croutonsoptional, for garnish

Instructions

  1. If using sausage links, remove the casing and discard. Heat a large skillet over medium heat. Add the sausage and cook while breaking it up with a spatula until brown and crumbly. Discard the cooking fat and add sausage to the bottom of the slow cooker.

  2. Top the sausage with the potatoes, broccoli, onion, garlic, salt, pepper, and broth. Cook on high for 4 hours or on low for 7 to 8 hours, until the veggies are tender when pierced with a fork.

  3. Stir in the cream until smooth. Serve warm topped with crispy croutons (if desired).


Recipe Notes

Nutrition Facts

Nutrition Facts

Slow Cooker Sausage & Potato Soup with Broccoli

Amount Per Serving

Calories 377
Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 10g63%

Cholesterol 63mg21%

Sodium 630mg27%

Potassium 907mg26%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 2g2%

Protein 15g30%

Vitamin A 572IU11%

Vitamin C 59mg72%

Calcium 69mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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