Crockpot Sausage Potato Soup

This is my throw it together, let it cook slow, enjoy it on a winter day soup.  It snowed the morning I made this & there is just something about snowy days that makes you want to cuddle up with a blanket & warm up with a bowl of soup or hot cocoa.  Well, I opted for soup, b/c it's more filling & less calories (you know...big new years resolution to be fit, got to maximize my caloric intake.)  Anyway, I altered this recipe from it's original owner.  I wanted more veggies & a little more flavor.  It turned out really nice.  Simple, yet delicious.  Not bad for a lazy day!

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Crockpot Sausage & Potato Soup

Recipe altered from GreeneAcresHobbyFarm by: Amber (Dessert Now, Dinner Later!) 

• 2 cups (1-14.5oz can) low sodium chicken broth
• 1 cup skim milk
• 3 small/medium potatoes, diced (I crinkle cut mine using my mandolin, *see picture below)
• 1 1/2 cups frozen corn
• 1/2 lb fully cooked chicken hardwood smoked sausage, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 1/2 cup onion, diced
• 2 cloves garlic cloves, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp flour
• 1/2 cup skim milk
• Shredded Cheese/Parsley/Cilantro for garnish

I like a rustic potato with the skin left on.  The crinkle cut added an awesome texture to the soup!  P.S. Don't mind my little girl's feet hanging out of her bumbo seat in the background :)

You might not be able to tell, but my vegetables in the bowl are frozen.  Makes prep time a lot faster when you cut them up after you buy them, freeze & pull as needed.

1. Pour broth & 1 cup milk into crock pot.  Add sliced potatoes & corn.
2. In a greased (with pan spray) large non-stick saute pan, brown sausage.  Add to crock pot.  Re-spray pan & put celery, carrots, onion, & garlic in now empty saute pan & add spices.  Let mixture sweat for a couple minutes.  Add flour until it comes together.  Gradually add 1/2 cup milk until it thickens up.  Add to crock pot.
3. Cook on high for 3 hours.
4. Enjoy topped with some shredded cheese.

Yield: Approximately 6, 1-cup servings. (190 cals per cup)

This is my throw it together, let it cook slow, enjoy it on a winter day soup.  It snowed the morning I made this & there is just something about snowy days that makes you want to cuddle up with a blanket & warm up with a bowl of soup or hot cocoa.  Well, I opted for soup, b/c it's more filling & less calories (you know...big new years resolution to be fit, got to maximize my caloric intake.)  Anyway, I altered this recipe from it's original owner.  I wanted more veggies & a little more flavor.  It turned out really nice.  Simple, yet delicious.  Not bad for a lazy day!

Pin It

Crockpot Sausage & Potato Soup

Recipe altered from GreeneAcresHobbyFarm by: Amber (Dessert Now, Dinner Later!) 

• 2 cups (1-14.5oz can) low sodium chicken broth
• 1 cup skim milk
• 3 small/medium potatoes, diced (I crinkle cut mine using my mandolin, *see picture below)
• 1 1/2 cups frozen corn
• 1/2 lb fully cooked chicken hardwood smoked sausage, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 1/2 cup onion, diced
• 2 cloves garlic cloves, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp flour
• 1/2 cup skim milk
• Shredded Cheese/Parsley/Cilantro for garnish

I like a rustic potato with the skin left on.  The crinkle cut added an awesome texture to the soup!  P.S. Don't mind my little girl's feet hanging out of her bumbo seat in the background :)

You might not be able to tell, but my vegetables in the bowl are frozen.  Makes prep time a lot faster when you cut them up after you buy them, freeze & pull as needed.

1. Pour broth & 1 cup milk into crock pot.  Add sliced potatoes & corn.
2. In a greased (with pan spray) large non-stick saute pan, brown sausage.  Add to crock pot.  Re-spray pan & put celery, carrots, onion, & garlic in now empty saute pan & add spices.  Let mixture sweat for a couple minutes.  Add flour until it comes together.  Gradually add 1/2 cup milk until it thickens up.  Add to crock pot.
3. Cook on high for 3 hours.
4. Enjoy topped with some shredded cheese.

Yield: Approximately 6, 1-cup servings. (190 cals per cup)