Italian Sausage Creamy Potato Soup
Easy, Delicious, and Gluten-Free

Our creamy potato soup for the slow cooker is a delicious, 9-ingredient recipe that's brimming with russet potatoes and slices of Italian sausage wrapped in a flavorful, cheesy broth. It's easy, hearty, and gluten-free. 

Bowl of Italian Sausage Creamy Potato Soup #SoupSoFineItalian Sausage Creamy Potato Soup

The easy prep for this soup takes about 15 minutes. But using minced garlic from a jar, frozen chopped onions, and pre-sliced Italian sausage can help make that time even less. 

Since we left the potatoes unpeeled, we scrubbed them under running water before cutting them into cubes. Leaving the skin on the potatoes is optional, but keeping them adds flavor, fiber, and nutrients to your soup. 

Slow Cooker view of Italian Sausage Creamy Potato Soup #SoupSoFineItalian Sausage Creamy Potato Soup

Cutting the softened cream cheese into cubes before adding it to the slow cooker, will help it melt more quickly.  And if you're hungry, that means you'll get to eat a few minutes sooner! 

Also, plain Greek yogurt makes a nice topping substitute for sour cream.  It's lower in fat and calories than sour cream, and still has a tangy taste. 

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Prep: 15 minutes     Cook Time: 6-8 hours LOW or 3-4 hours HIGH     Total Time: 6 hours 20 minutes     Serves: 4-6

Ingredients for Italian Sausage Creamy Potato Soup

2.5 pounds russet potatoes, well-scrubbed, unpeeled, and cut into cubes 

14 ounces pre-cooked Italian sausage, sliced

1 medium onion, peeled and diced

3 cloves garlic, peeled and minced

¼ teaspoon black pepper

1 teaspoon smoked paprika

6 cups chicken broth

8 ounces cream cheese, softened 

1 cup shredded sharp Cheddar cheese, plus more for optional topping

Optional toppings: plain Greek yogurt or gluten-free sour cream, shredded Cheddar, sliced green onions

Bowl of Italian Sausage Creamy Potato Soup #SoupSoFine

Directions for Italian Sausage Creamy Potato Soup

  1. Using a 6-quart slow cooker, add the cubed potatoes, slices of pre-cooked Italian sausage, diced onion, and minced garlic.
  2. Add the black pepper, paprika, and chicken broth.
  3. With lid on, cook for 6-8 hours on LOW or 3-4 hours on HIGH.
  4. When the potatoes are very tender, the cooking is finished. 
  5. Cut the softened cream cheese into cubes and stir until into soup until well blended. (If you have time, the cream cheese can be placed on the counter to soften - about 30 minutes or so)
  6. Stir in the shredded Cheddar. 
  7. Season to taste with salt, pepper, and/or more smoked paprika, if desired.
  8. Ladle soup into bowls and top with plain Greek yogurt or gluten-free sour cream, shredded Cheddar, and/or sliced green onions.
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