Let Me Tell You About This Cozy Soup (And My Impossibly Slippery Cutting Board)

Okay, before I get into the recipe, I’ve gotta share: the first time I made this slow cooker sausage and potato soup, half my potatoes went flying onto the floor because I’d forgotten to put a towel under my cutting board. My dog was thrilled. There’s honestly nothing like the combo of sausage, creamy potatoes, and that deep, savory aroma wafting through the house all day to make you forget even the most embarrassing kitchen mishaps. Anyway, this is one of those toss-everything-in recipes I go back to whenever I’m not exactly in the mood to do battle with seven pans or fiddle about with fancy plating (which is, y’know, most Mondays).

Why You’ll Love This (Besides Fewer Dishes)

I make this soup on those chilly Sundays where it’s just too dreary to fuss, and honestly, my family acts like I’ve conjured literal magic. My partner claims it’s his favorite—and he ‘doesn’t even miss the bread’ (which, for him, is saying quite a bit). Plus, you just hurl everything in the slow cooker and let it do its thing. Occasionally, I would get annoyed that I had to brown the sausage beforehand. But! Turns out, you can skip it if you’re truly feeling lazy and it’s still decent (though you miss a bit of flavor, fair warning). Also, this soup builds amazing flavors while you go about your day—which, let’s be real, is half the appeal.

What You’ll Need (aka The Ingredient Free-For-All)

500g (about 1lb) uncooked sausage (spicy Italian, sweet, whatever’s on hand—honestly, I often use the pre-cooked chicken ones from Aldi when I can’t be fussed)
4-5 medium potatoes, peeled or not (Yukon Gold is my go-to, but reds or even sweet potatoes are fine. My grandma swears by Maris Piper, but they’re not always in my local shop.)
1 large onion, diced (red or white, I grab whichever is rolling around in the veg bin)
3 cloves garlic, minced (out of fresh? A small spoon of garlic powder is honestly okay)
4 cups chicken or veggie broth (I do cheat with bouillon cubes more often than I’d admit)
1 cup milk or cream (whole milk is lovely, but I’ve done it with oat milk and nobody noticed)
1 cup shredded cheese (cheddar or Swiss, or honestly, whatever random cheese bits you’re clearing from your fridge)
1-2 carrots, chopped (completely optional—I forget them almost half the time)
Salt and pepper, to taste (don’t oversalt if your sausage is mega salty already!)
A handful of kale or spinach (optional, but I always feel smug about sneaking in greens)
Herbs: Thyme, parsley, or even Italian seasoning (dried or fresh; I never measure, just a pinch or three)

How To Make It (Warts And All)

Brown your sausage in a pan if you can summon the energy—gives a lot of depth, but, strictly speaking, not essential. Chop it into bite-sized pieces (or crumble if raw). The amount is flexible, just don’t skip this step if you want extra flavor. (Here’s where I always end up tasting a piece…quality control.)
Chuck everything except the dairy and greens into the slow cooker. Yes, literally just pile it in: sausage, potatoes, onion, garlic, carrots, broth, herbs, pepper. If it looks a bit crowded or murky, that’s totally normal. Don’t fret.
Cover and cook on low for 6-7 hours, or high for about 3-4 hours. Flip the lid open halfway through if you’re impatient like me and want to check the potato softness (or just to smell the awesome aroma).
Add milk/cream and cheese for the last 30 minutes. This is where it starts to look rich and creamy. Add the kale or spinach now too so it gently wilts without turning mushy.
Give it a taste and adjust salt/pepper—sometimes sausages are sneaky salty, so check before adding extra.
Optional step: If you like a thicker, chowder-style soup, mash a handful of potatoes against the side of the pot with a wooden spoon. Or, if you’re in the mood, blend a cup or two and stir it back in. (I skip this most days, to be honest—less washing up.)
Ladle into bowls. Convince your household to help with dishes—it’s only fair.

Random Notes and Shaky Discoveries

I once tried adding celery. Eh. Meh. Wouldn’t recommend—in my opinion, the flavor just went weird.
If it’s a bit bland, a splash of Worcestershire sauce perks things right up (or Marmite, if you’re feeling British!).
Don’t add cream too early—it curdles. Trust me. Unless you like soup that looks slightly tragic.

Variations I’ve Actually Tried (And One I Wish I Hadn’t)

Substitute chorizo for the sausage for a spicy kick—worked brilliantly, though the soup turned a bit orangey-red. Still tasty.
Vegetarian version: skip sausage, add cannellini beans and smoked paprika. Surprisingly hearty!
I once thought about adding gnocchi…which basically disintegrated. Lesson learned—don’t do it, unless you like weird potato goo.

Let’s Talk Equipment

Slow cooker—obviously! (I adore my old 6-quart Crockpot, but when mine was in storage, I actually used a big stockpot on the lowest heat on the stovetop—worked just fine, just check every so often it doesn’t dry out.)
Chopping board (with a tea towel underneath, please. Trust me.)
Sharp knife. Or at least, not one of those dull ones that squishes instead of slicing.

How to Store It (If It Lasts That Long)

Scoop leftovers into any airtight container (old takeaway tubs totally count). Keeps in the fridge 3-4 days, but honestly, in my house it never lasts more than a day. You can freeze it too, but the potatoes might get a bit mushy when you reheat, though not enough to ruin everything.

How I Like To Serve This

Big bowls, lots of fresh-ground pepper on top, and a heap of chopped spring onions or fresh parsley if I am feeling fancy (which is rare). If we have crusty bread, I serve it alongside and watch the kids do the dramatic soup-dip-face. Personally, I think it’s better the next day when the flavors have had a proper chat—a bit like leftover curry.

Lessons Learned—A Few Pro Tips

Don’t rush the slow part; if you try to force it on high, the potatoes sometimes form weird rubbery edges and nobody wants that. I learned the hard way.
Add milk/cream gently, not straight from the fridge, or it can split. (Actually, I find warming it slightly in the microwave first prevents this.)
Slice your potatoes evenly. Or, on second thought, it doesn’t matter much except the little pieces do get mushier.

FAQ: Real Questions From Friends (And My Mum)

Can I use veggie sausage? Sure thing. Just watch for extra salt, some are saltier than you’d expect.
Is there a way to make this dairy-free? Yup! I’ve used oat milk and Daiya cheese; couldn’t really tell (and I’m picky about cheese texture).
Do I have to peel the potatoes? Nope. I almost never do unless there’s thick, gnarly skins—totally edible and adds that rustic vibe (or maybe I’m just lazy).
Can I throw in other veg? Go for it. But if you use broccoli, add it right at the end—otherwise, mush city.
I don’t have a slow cooker—can I use a regular pot? Absolutely! Just keep it on low, stir every now and then, and check liquid. (Here’s a good guide on converting slow cooker recipes to stovetop: Simply Recipes Tips.)
Where do I find specialty sausages? I’ve grabbed some great ones at my local farmer’s market, but even supermarkets have funky options now. Or, for inspiration, check out Saveur’s sausage round-up.

That’s pretty much it. If you make it, let me know if it turned out for you, or if you found a way to make fewer dishes. I’m all ears. Enjoy your bowlful—and if yours is even better the next day, you have to tell me your secret.

Slow Cooker Sausage & Potato Soup: Cozy, Simple, and Delicious