Homemade crockpot baked potato soup is the perfect recipe for those cold days, rainy days, or days you just simply don’t feel like cooking. This potato soup recipe is so filling with healthy and wholesome ingredients that will leave you satisfied at the end of dinner.
Any season of the year, this soup is my go-to. It is quick, healthy, wholesome, and hands free and it makes dinner time so much easier. Homemade crockpot baked potato soup is a soup my kids will devour and I know that the whole family is getting a good starchy and filling veggies with some great protein from the sausage and some added benefits from the broth.
With the cooler months this would also be a great comfort food! With the family loving potato soup so much, I try to sneak in as many veggies as I can. I add some onions, carrots, celery, peas. Whatever veggies I have on hand.
When it comes to toppings for potato soup, I love putting fresh parsley, sour cream, and smoked cheddar cheese on top. My kids also love sour cream and smoked cheddar cheese on top of theirs. If you are looking for an extra kick, try adding crushed red pepper flakes on top.
In the fall time I am picturing this soup with a nice, delicious piece of my pumpkin pure bar. This meal would also be an easy meal to meal prep for the week! Looking to start meal planning for your family? Here is a guide on how I meal prepped for my family of 5 under $100!
Ingredients
The ingredients that you need for this soup are pretty simple and probably everything that I list below you have on hand.
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- 10 Potatoes, chopped.
- 1 LB Sausage
- Onion Powder (or you can use 1 onion)
- Garlic Powder (or you can use 3 cloves garlic, minced)
- 2-32 Oz. Chicken Broth
- Salt
- Pepper
See recipe card for quantities.
Toppings for the Homemade Crockpot Baked Potato Soup
- Crumbled bacon
- Smoked cheddar cheese
- Fresh parsley
- Sour cream
- Crushed red pepper flakes.
Instructions
Brown the sausage in a large skillet.
Chop the potatoes (you can peel the skin of the potato on or you can peel it. )
Pour the chicken broth into the crockpot.
Once the sausage is done, pour the sausage into the crockpot.
Add the potatoes, onion powder, garlic powder, salt, pepper, and any other veggies you would like to add into the crock pot.
Cook on low for 8 hours.
Top the soup with your favorite toppings.
Serve and enjoy!
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Hint: Do not feel like you have to peel the skin off the potato. Actually, the potato skin holds the most nutrients, vitamins, and minerals. Also, you can use any potatoes you have on hand for this soup.
Variations
Homemade crockpot baked potato soup has so many different variations that could best suite you and your family’s needs!
- Spicy – add chili pepper flakes as a topping for the soup.
- Deluxe – add veggies to the crockpot like carrots, peas, spinach, or beans!
- Kid friendly – we all know kids like things pretty bland, but this is the best way to sneak in vegetables that they normally would not eat! If you are scared of them noticing the color, try pureeing it. Put some potatoes, sausage and your vegetables in the blender, blend them up, and pour the mixture back into the crockpot. Do not blend all the sausage and potatoes with the vegetables, just do a couple.
Equipment
The tools you may need are listed below!
- Cutting Board
- Knife
- Blender or immersion blender.
- Measuring Spoons
- Crockpot
- Skillet
- Glass Bowl with lid (for storing)
Storage
So, we all know I am a BIG fan of meal prepping and storing in the freezer. So, after you have fully let the soup cool down, the soup can be stored in the refrigerator for 5-7 days. I like to use a glass bowl with a lid. Here is the one I suggest!
If you are meal prepping and wanting to store in the freezer let the soup cool off completely. You can store it in a glass bowl if you’d like. Just make sure there is enough room on top for the soup to expand. If you do not want to store it in a glass bowl, then you can store it in a zip lock bag. Here it the one I suggest! You can store in the freezer up to 6 months!
Top tip
- To make the soup creamier and not so chunky you and blend some of the potatoes up. You can use a blender or an immersion blender.
- Leaving the potato skin on will make this recipe even easier and more nutritious.
- Double this recipe and make it an easy leftover meal for the week or pack up and store in the freezer for a day you are not feeling like cooking.
FAQ
I use russets, however you can you red potatoes or Yukon as well.
You can absolutely thicken the soup up by adding a little bit of flour or a little less broth. If you add a little less broth the potatoes starch will naturally thicken the soup.
ABSOLUTELY! If you have been here for a while, then you know that normally I do not like to cook something unless I can double up the recipe and store in the freezer for up to 6 months! Make sure that the soup is completely cooled off before placing it in a zip lock bag.
Homemade Crockpot Baked Potato Soup
Ingredients
- 10 Potatoes
- 1 LB Sausage
- 2-32 OZ Chicken Broth
- 2 TSP Salt
- Pepper To Taste
- 2 TSP Garlic Powder
- 2 TSP Onion Powder
- 1 Cup Carrots Optional
- 1 Cup Peas Optional
Instructions
- Brown the sausage on a large skillet.
- Cut the potatoes.
- Pour the broth, potatoes, seasonings and vegetables into the crockpot.
- Once the sausage is brown, add the crockpot.
- Cook for 8 hours or on high for 4 hours. Onces the cooking process is done, top with your favorite toppings like bacon, cheese, sour cream, parsley, or red pepper flakes.
What type of quick recipe is your favorite?
Do you have a simple, quick, and delicious recipe you use weekly? Let me know down below in the comments some of your favorite recipe!
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