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Crock Pot Potato Leek Soup with Sausage recipe

Crock Pot Potato Leek Soup with Sausage

Indulge in the comforting warmth of this Crock Pot Potato Leek Soup with Sausage. Combining the smoky richness of bacon, the bold flavor of spicy Italian sausage, and the tender creaminess of potatoes, this soup delivers a hearty and satisfying meal. Its straightforward preparation ensures that flavor and convenience go hand in hand, making it perfect for a chilly evening.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 4 hours 22 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound hot Italian sausage casings removed
  • 6 slices bacon
  • 2 tablespoons unsalted butter
  • ½ small onion finely diced
  • 2 large leeks white parts only, thoroughly cleaned and sliced
  • 6 cloves garlic minced
  • 3 pounds petite red potatoes quartered
  • 3 celery stalks diced
  • 6 cups chicken stock
  • ½ cup white wine
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon fresh rosemary finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream or milk
  • 1 cup shredded cheddar cheese
  • ¼ cup grated Parmesan or Romano cheese
  • Salt and pepper to taste
  • Chives for garnish (optional)

Method
 

  1. Prepare the Bacon
  2. 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.
  3. Sauté the Vegetables
  4. 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.
  5. Cook the Soup in the Crock Pot
  6. 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.
  7. Prepare the Sausage
  8. 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.
  9. Blend the Soup
  10. 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.
  11. Finish the Soup
  12. 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.

Notes

Warm the crumbled bacon briefly in the microwave, about 30 seconds. Ladle the soup into bowls, garnish with the bacon and chopped chives if desired, and serve immediately.