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Slow Cooker Sausage and Potato Soup

The soup that’s hearty and filling that you can make all winter long! Slow Cooker Sausage and Potato Soup is quick to prepare and will please the entire family!

sausage potato and corn soup in gray metal bowl

Ah, that long stretch of winter that seems to go on forever, cold and dark, and still too far away to hope for spring break. What can make it better? Lot’s of cozy, hot and delicious soups, that’s what!

This Slow Cooker Sausage and Potato Soup is just what you need to brighten up those dark winter days!

If you are looking for a hearty soup to please even the biggest of appetites, look no further than this soup filled with flavorful sausage, potatoes and corn, along with heavy cream.

cooked crumbled sausage in slow cooker corn and potatoes in round slow cooker

This is a take on my very favorite Slow Cooker Corn and Potato Chowder but it goes the extra mile by adding sausage.

Tip: You can cook up the sausage ahead of time. I sautéed my sausage up the day before when I already had a pan out on the stove

Or, if you have one you can use a multi-cooker and make everything right in the same pot.

pouring broth over corn and potatoes in slow cooker

How to make this soup:

  • sauté some ground breakfast sausage and drain if needed
  • add to slow cooker along with everything else except the cream
  • let cook until potatoes are tender
  • Add cream and heat through

slow cooker with ladle and sausage and potato soup

Ingredient Notes:

  • I like to use Yukon gold potatoes for this recipe, because they hold their shape nicely and have a firmer texture. If you prefer, you can use russet potatoes, which will break down and be more grainy and will thicken the soup more
  • choose a frozen sweet corn for best results – I love the brand you can get at Aldi the best
  • top soup with shredded cheese, crushed chips, fresh chopped herbs or as desired


metal bowl filled with sausage potato and corn soup and black spoon

More recipes you may love:

slow cooker with ladle and sausage and potato soup

Slow Cooker Sausage and Potato Chowder

Jennifer Draper
The soup that's hearty and filling that you can make all winter long! Slow Cooker Sausage and Potato Soup is quick to prepare and will please the entire family!
4.44 from 16 votes
Prep Time 10 minutes
Cook Time 3 hours
Course Soup
Cuisine American
Servings 6
Calories 299 kcal


  • 1 pound ground breakfast sausage
  • 1 pound gold potatoes
  • 16 oz frozen corn kernels
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 4 cups vegetable broth (or chicken broth)
  • 1/4 cup flour
  • 1 cup heavy cream


  • Brown ground sausage in skillet over medium high heat or in multi-cooker until fully cooked.  Drain any excess grease.
  • Wash and dice potatoes into bite sized pieces and add to slow cooker along with cooked sausage
  • Add corn, seasonings and vegetable broth
  • Whisk together flour with 1/4 cup water until smooth and add to slow cooker
  • Stir everything to combine then cover and cook on high for 3-4 hour or low for 6-8 until potatoes are tender
  • Stir in cream and let heat though another 15 minutes or so


  • I prefer Yukon gold potatoes for this recipe, but you could also use russet if you prefer them to break down and thicken the soup
  • leftovers can be stored in fridge up to 3 days tightly covered. I don't recommend freezing this recipe


Calories: 299kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 54mgSodium: 845mgPotassium: 586mgFiber: 4gSugar: 2gVitamin A: 925IUVitamin C: 21mgCalcium: 42mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer



  1. If making the day ahead should you wait on adding the cream till just before serving or go ahead and reheat w/cream that’s been added the day before? Or does it matter?

    1. I think it will be okay to reheat with the cream if you don’t heat it too quickly or on too high a temp

  2. 5 stars
    Used a cup of chopped onion cooked with the sausage instead of onion powder and marjoram instead of thyme (I was out) and it turned out great. Served with Red Lobster Cheddar Bay biscuits.

  3. When doubling or tripling the recipe, the amount of water to flour ratio doesn’t change in the instructions. Make sure to do a 1/2 ratio for flour/water.

  4. 5 stars
    I constantly come back to this recipe, I’ve been making it for over 3 years now. I share it with all my friends and coworkers. It’s so easy and my family loves it. My partner recently told me that this is their favorite dish to eat that I make, so I guess I owe you! Thanks for the easy home run

  5. I made this today for dinner tonight, exactly as the recipe states. SO GOOD!! The whole family loved it. It’ll definitely be added into our normal dinner rotation!

  6. 5 stars
    I used 1/2lb russet potatoes with 1/2lb sweet potatoes. Added 2 cans undrained Fire roasted Tomatoes and 2Tbl Minced Garlic instead of powdered garlic. Lastly diced 2 large onion.
    This recipe is a keeper.

  7. 5 stars
    Made this with italian pork sausage, and I tossed in a bit of sage and red pepper flakes, and it was amazing! Definitely going into the rotation. Thanks!

    1. Well I followed the recipe except i usedall frsh herbs and garlic and I used sweet potatoes and spaghetti squash cubed may add a vegetarian can of beans to fill it I have so many going to let cook together then add the cream

  8. This looks so good. I am not a sausage fan, but that will not stop me from preparing it. I will use ground beef, instead. Thank you for sending this recipe my way.

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