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.
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.
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.
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