Cheesy Smoked Sausage Potato Soup (Slow Cooker)
Warm, Cozy, and Comforting — A Set-It-and-Forget-It Dinner Everyone Loves
When the weather cools down and you’re craving something warm, hearty, and incredibly comforting, this Cheesy Smoked Sausage Potato Soup hits the spot every single time. It’s a true dump-and-go (or set-it-and-forget-it) crockpot meal — the kind of recipe that takes very little effort but rewards you with big flavor and the creamiest, coziest bowl of soup.
This recipe has similar vibes to my Slow Cooker Cheesy Ham & Potato Soup, but this version has its own personality thanks to smoky sausage, a little Cajun kick, and layers of cheesy richness. And if you want to take it up a notch, a quick sauté of the smoked sausage in butter before adding it to the slow cooker adds so much depth and flavor. Totally optional, absolutely worth it.
Serve it with a handful of buttery Ritz crackers and extra cheddar on top… trust me, this combination is magic.
And if you are a soup lover like me, here are plenty more to check out while you are here!
Tuscan Ravioli Soup with Italian Sausage
Minestrone Soup with Italian Sausage
Marry Me Chicken and Gnocchi Soup
Summer Corn and Zucchini Chowder with Bacon
Table of contents
Why You’ll Love This Recipe
- Dump-and-go convenience — Minimal prep, the slow cooker does the rest.
- Warm, cozy comfort food — Creamy, cheesy, hearty—everything you want in a cold-weather soup.
- Family-approved — Mild enough for kids but easy to customize for spice lovers.
- Budget-friendly ingredients — Potatoes + smoked sausage + cheese = inexpensive and filling.
- Customizable — Swap cheeses, adjust seasonings, or use a different protein.
- Perfect for busy nights — A true weeknight lifesaver.
Ingredients
- 3 pounds Yukon gold potatoes, chopped — Creamy texture and no peeling required.
- 2 ribs celery, diced — Adds flavor and balance.
- 2 carrots, diced — Sweetens the soup naturally.
- 1 onion, diced — Builds savory depth.
- 6–7 minced garlic cloves — Essential for rich flavor.
- 1 tablespoon Mrs. Dash salt-free garlic & herb seasoning — Extra seasoning without added salt.
- 1 teaspoon Slap Ya Mama Cajun seasoning — Mild heat and Cajun flavor.
- ½ teaspoon cayenne pepper — Optional, but adds a little warmth.
- 5 cups low sodium chicken broth — The base of the soup.
- 14 ounces smoked sausage, sliced — Adds smoky, savory flavor.
- 1 cup heavy cream — Makes the broth rich and silky.
- 3 tablespoons cornstarch + 3 tablespoons cold water (cornstarch slurry) — Thickens the soup.
- 4 cups freshly shredded sharp cheddar cheese + a little extra for topping if desired — Gives the soup its cheesy richness.
- Salt & pepper to taste — Adjust seasoning at the end.
- Ritz crackers (for serving) — Buttery, salty, absolutely perfect with cheese soup.
How to Make It
Start by adding your chopped Yukon gold potatoes straight into the crockpot. No need to peel them unless you want to — the skins add great texture. Add the celery, carrots, onion, and minced garlic right on top. Sprinkle in the garlic & herb seasoning, Cajun seasoning, and cayenne pepper, then pour in the chicken broth. Give everything a gentle stir to make sure the seasonings are evenly distributed.
For the smoked sausage, you have two options. If you’re short on time, simply slice it and toss it in. But if you want maximum flavor, sauté the sausage in a little butter over medium heat until it gets golden and caramelized. That browning adds an incredible smoky richness to the soup. Stir the sausage into the slow cooker, cover, and cook on high for about 3–4 hours or low for 4–5 hours, until the potatoes and veggies are tender.
Once everything is soft and cooked through, stir in the heavy cream. Mix together the cornstarch and cold water, then pour the slurry into the crockpot and stir. This will thicken the soup as it heats. Now start adding the cheese slowly, one cup at a time, stirring well between additions. This ensures the cheese melts smoothly and doesn’t clump.
Give the soup a final taste and add salt and pepper as needed. Every smoked sausage and broth brand is different, so seasoning at the end really helps balance the flavors. Ladle into bowls and top with extra cheese and a big handful of buttery Ritz crackers.
Serving Suggestions
This soup pairs so well with cozy sides:
- Extra shredded cheddar or Colby Jack
- Ritz crackers (so buttery and perfect with cheesy soup!)
- Garlic bread or Texas toast
- Fresh biscuits
- Crusty French rolls
- Simple green salad
- Steamed green beans
- Cornbread
Tips for Success
- Freshly shredded cheese melts best. Pre-shredded cheese contains anti-caking agents that can make soups grainy.
- Sauté the sausage for deeper flavor. Browning brings out the smoky richness.
- Adjust thickness to your liking. Add more slurry for a thicker soup or a splash of broth to thin it.
- Don’t add the cheese too quickly. Slow and steady keeps the soup smooth and creamy.
- Taste before adding salt. Smoked sausage and cheese both contain salt.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crockpot Cheesy Smoked Sausage & Potato Soup
Equipment
- 6 Quart Slow Cooker
Ingredients
- 3 lbs Yellow Potatoes, chopped into small pieces or any type of potato you prefer!
- 2 Celery Ribs, Diced
- 2 Carrots, Diced
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 1 tbsp Mrs Dash Salt Free Garlic and Herb Seasoning or any salt free blend that you like
- 1 tsp Slap Ya Mama Cajun Seasoning
- 1/2 tsp Cayenne Pepper optional for a little heat
- 5 Cups Low Sodium Chicken Broth
- 14 oz Smoked Sausage, sliced
- 1 Cup Heavy Cream
- 3 tbsp Cornstarch + 3 tbsp Cold Water makes a cornstarch slurry to thicken the soup
- 4 Cups Sharp Cheddar Cheese, freshly shredded
- Salt and Pepper to taste
Instructions
- Add the potatoes, celery, carrots, onion, and garlic to the crockpot. Season with the garlic & herb seasoning, Cajun seasoning, and cayenne pepper. Pour in the chicken broth and stir everything together.
- Sauté the sliced smoked sausage in butter until lightly browned, then add it to the crockpot. (Or skip this step and add the sausage directly for a dump-and-go option.)
- Cover and cook on high for 3–4 hours or low for 4–5 hours, or until the vegetables are tender.(All slow cookers are different so timing may vary depending on your appliance!)
- Stir in the heavy cream. Mix the cornstarch with cold water, then add it into the soup and stir. Add the shredded cheese one cup at a time, stirring well until melted and smooth. Taste and season with salt and pepper.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream if the soup thickens too much.FAQ
- Can I use a different type of cheese? – Absolutely! Colby Jack, Monterey Jack, white cheddar, or even Velveeta melt beautifully in this soup.
- Can I use another protein besides smoked sausage? – Yes — ham, kielbasa, rotisserie chicken, or turkey sausage all work well.
- Do I have to sauté the sausage first? – No, but it adds amazing flavor. If you’re in a hurry, just toss it in sliced.
- Can I freeze this soup? – I don’t recommend it. Creamy, cheesy soups tend to separate once thawed.
- Can I make it less spicy? – Yes! Reduce or omit the cayenne and/or Cajun seasoning.
I made as directed aside from using a mixture of mild and sharp cheddar, and it was fantastic!! My husband and I both loved it. My potatoes weren’t soft enough at the 4.5 hour mark but that may be due to the crockpot I have, so I just cooked longer 🙂
That is awesome Cristan! So happy to hear it. Thank you for the nice review!
Can I make it on the stovetop, instead of ths slow cooker? If so, what changes would you make?
Hi Dana! You can definitely make this on the stovetop. You would just want to saute the smoked sausage in the pot first, then add the vegetables, seasonings and broth. Let it simmer on low until the potatoes are tender, (20 minutes or so) then continue with the heavy cream, cornstarch slurry and cheese! Hope you enjoy!