Crock Pot Potato Leek Soup with Sausage recipe
Crock Pot Potato Leek Soup with Sausage is the ultimate comfort food, blending creamy potatoes with tender leeks, smoky bacon, and savory Italian sausage. Its rich, hearty flavors make it an irresistible choice for warming up any chilly evening.
This slow-cooked soup delivers maximum flavor with minimal effort. The combination of aromatic vegetables, tender potatoes, and perfectly spiced sausage creates a luscious, filling dish that satisfies both the palate and the soul.
Topped with melted cheddar, Parmesan, and crispy bacon, every spoonful is indulgent yet balanced. Garnished with fresh chives, this soup transforms a simple dinner into a comforting, gourmet experience that the whole family will love.
Crock Pot Potato Leek Soup with Sausage Ingredients
Bacon – Adds a smoky, savory foundation that infuses the soup with rich, comforting depth.
Leeks – Offer a subtle, sweet onion flavor that melds beautifully with the creamy potatoes.
Potatoes – Provide hearty body and velvety texture, creating the comforting base of the soup.
Italian Sausage – Brings a spicy, robust element, elevating the overall flavor profile.
Cheddar & Parmesan Cheese – Melt into the soup for creamy indulgence and a savory, cheesy finish.
Chicken Stock – Acts as the flavorful liquid backbone, tying together all ingredients seamlessly.
Garlic & Onion – Build aromatic layers, enhancing the depth and warmth of each spoonful.
Cajun Seasoning & Smoked Paprika – Infuse subtle heat and smoky complexity, balancing the richness.
Crock Pot Potato Leek Soup with Sausage: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
1. Choose the Right Potatoes: Petite red potatoes hold their shape well during slow cooking, providing a creamy texture without turning mushy. For added richness, leaving the skin on enhances flavor and adds subtle color to the soup.
2. Layer Flavors Gradually: Sautéing onions, leeks, and garlic in bacon fat before adding them to the crock pot deepens the soup’s flavor. Incorporating spices like smoked paprika and Cajun seasoning at this stage ensures the heat and aroma infuse evenly.
3. Customize Texture and Creaminess: Use an immersion blender to adjust the soup to your preferred consistency. For a chunkier version, blend only half; for ultra-smooth creaminess, blend the entire mixture. Stir in cream and cheese gradually to avoid curdling and enhance richness.
What to Serve with Recipe
Crusty Artisan Bread: A warm, crusty baguette or sourdough slice pairs perfectly, allowing you to scoop up the creamy soup. The crisp texture contrasts with the smooth, hearty broth for a balanced bite.
Fresh Green Salad: A simple green salad with light vinaigrette complements the richness of the sausage and cheese. Ingredients like arugula, spinach, or mixed greens with cherry tomatoes add freshness and a hint of acidity.
Roasted Vegetables: Oven-roasted carrots, parsnips, or Brussels sprouts provide a subtle sweetness and additional texture. Their natural caramelization enhances the overall depth of the meal while keeping it wholesome and comforting.
FAQ
Q1: Can I make this soup ahead of time?
Yes, this soup can be prepared a day in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
Q2: Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely. Turkey or chicken sausage works well for a lighter alternative, though the flavor will be slightly milder. Adjust seasoning as needed to maintain the savory depth.
Q3: Is it possible to make this soup vegetarian?
Yes, replace sausage with plant-based sausage and use vegetable stock instead of chicken stock. Sauté leeks and onions in olive oil instead of bacon fat for a fully vegetarian version.
Q4: How can I store leftovers?
Leftovers can be refrigerated for 3–4 days. For longer storage, freeze in airtight containers for up to 2 months. Reheat slowly on the stove, adding a splash of stock or milk to restore the creamy texture.
Crock Pot Potato Leek Soup with Sausage
Ingredients
Method
- Prepare the Bacon
- In a large, heavy-bottomed skillet, cook the bacon over medium heat until crisp. Retain the rendered fat in the pan. Transfer the bacon to a paper towel-lined plate to drain, allow it to cool, then crumble and refrigerate until needed.
- Sauté the Vegetables
- In the same skillet, melt the butter within the remaining bacon fat over medium heat. Add the diced onion and sliced leeks, cooking until tender, approximately 3–4 minutes. Season with smoked paprika, salt, and black pepper, and stir to combine. Incorporate the minced garlic and sauté for an additional minute until aromatic.
- Cook the Soup in the Crock Pot
- Lightly coat the interior of the slow cooker with cooking spray. Transfer the sautéed onion and leek mixture to the crock pot. Add the quartered potatoes, diced celery, chicken stock, white wine, rosemary, and Cajun seasoning. Stir thoroughly, cover, and cook on low for 8 hours or high for 4 hours.
- Prepare the Sausage
- While the soup simmers, brown the Italian sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess grease and set aside.
- Blend the Soup
- Once the soup has finished cooking, turn off the slow cooker and remove the lid. Use an immersion blender to purée to your preferred consistency. For a fully smooth texture, blend the entire mixture; for a chunkier finish, blend partially. Alternatively, a standard blender can be used in batches, returning the soup to the crock pot afterward.
- Finish the Soup
- Stir in the heavy cream, shredded cheddar, Parmesan (or Romano), and crumbled sausage. Mix until the cheese has completely melted and the ingredients are well incorporated. Adjust seasoning with additional salt and pepper if necessary.
