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- 1 lb Italian sausage - 4 medium-sized potatoes - 1 large onion - 2 carrots - 2 celery stalks - 4 cloves garlic - 4 cups chicken broth - 1 cup heavy cream or coconut milk - Dried thyme and smoked paprika - Salt and pepper - Fresh parsley for garnish - Additional seasoning suggestions The main ingredients in this soup bring warmth and heartiness. The Italian sausage adds rich flavor. Potatoes give it a nice texture. Use medium-sized potatoes, peeled and diced into cubes. Chop up the onion finely for a sweet taste. Dice the carrots and chop the celery into small rings. This adds color and crunch. You also need garlic, which boosts flavor. I love using four cloves, minced finely. The chicken broth gives the soup its base. I suggest using low-sodium broth for better control over salt. For creaminess, add one cup of heavy cream or coconut milk. This makes it rich without overpowering the flavors. Finally, season with dried thyme and smoked paprika. They add depth to the soup. Don’t forget salt and pepper to taste. Adjust these to fit your preference. For garnish, fresh parsley adds a lovely touch. It brightens the dish visually and flavor-wise. You can also try other seasonings like red pepper flakes for a kick. To brown the Italian sausage, heat a skillet over medium heat. Add the sausage, breaking it apart with a spatula. Cook until it is browned and crumbly. This should take about 5 to 7 minutes. If there is excess fat, drain it. Then, transfer the sausage to the slow cooker. Next, we need to prepare the vegetables. Dice the potatoes into small cubes. Chop the onion, carrots, and celery into small pieces. In the slow cooker, add the diced potatoes, chopped onion, diced carrots, and chopped celery on top of the browned sausage. Stir gently to combine the ingredients well. Now, let’s layer the flavors in the soup. Sprinkle the minced garlic over the vegetables and sausage. Pour in the low-sodium chicken broth. Add the dried thyme and smoked paprika. Season with salt and pepper to taste. Mix well to ensure all ingredients are evenly distributed. Cover the slow cooker with the lid. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The soup is ready when the vegetables are tender and the flavors meld beautifully. You will know it's done when you can easily pierce the potatoes with a fork. About 30 minutes before serving, gently stir in the heavy cream or coconut milk. This will enhance the soup's creaminess. Taste and adjust the seasoning with extra salt or pepper if necessary. Once the cooking time is complete, ladle the hearty soup into bowls. If you want, garnish each bowl with fresh chopped parsley. This adds color and a fresh taste. Pair your soup with crusty bread or a simple salad for a complete meal. To boost the taste of your Rustic Sausage Potato Soup, consider adding fresh herbs like thyme or rosemary. They add a lovely aroma. You can also sprinkle in a bit of smoked paprika for a warm, smoky flavor. If you want more depth, try a splash of vinegar or lemon juice. This adds brightness and cuts through the creaminess. For sweetness, a touch of honey or brown sugar can balance the savory notes. Slow cookers can vary a lot in heat. If yours cooks hot, check the soup at 3 hours on high or 5 hours on low. You want the potatoes and carrots soft but not mushy. A fork should easily pierce them. If you have a new slow cooker, check for doneness early to avoid overcooking. To make this soup a complete meal, serve it with crusty bread or a fresh salad. A slice of sourdough is perfect for dipping. If you want to add protein, toss in some cooked beans or shredded chicken. Quinoa or rice can also make it heartier. These additions will keep everyone satisfied! {{image_4}} If you need a dairy-free option, use coconut milk instead of heavy cream. This change adds a subtle sweetness and keeps the soup rich. For those needing gluten-free adjustments, ensure your chicken broth is gluten-free. You can also check the sausage label to confirm there are no gluten ingredients. You can jazz up the soup by adding other vegetables. Kale and sweet potatoes work well. They add color and nutrients. You can also try different types of sausage. Spicy sausage will give the soup a kick, while turkey sausage keeps it lighter. You can serve this soup in two ways. For a chunky stew, keep the potatoes and veggies larger. If you want a smooth soup, blend it after cooking. Garnishing can also be fun. Try adding a dollop of sour cream or a sprinkle of cheese. Fresh herbs like parsley or chives can brighten the dish. To store leftover soup, let it cool first. Use a clean container with a tight lid. This keeps your soup fresh and safe to eat. In the fridge, it lasts up to 3-4 days. Always label your container with the date you made it. This way, you know how long it has been there. If you want to save some soup for later, freezing works great. Use freezer-safe bags or containers. Leave space at the top because soup expands when frozen. Your soup will be good for up to 3 months. When you are ready to eat it, thaw it overnight in the fridge. To reheat, pour the soup into a pot and warm it on low heat. Stir often to avoid burning. To make cooking easier, prepare your ingredients in advance. Chop the vegetables the night before and put them in the fridge. You can also brown the sausage ahead of time. This will save you time on busy days. When you are ready to cook, just add everything to the slow cooker. This makes the process fast and simple! Yes, you can use frozen vegetables in this soup. They save time and still taste great. Just make sure to add them at the same time as the other veggies. This way, they cook evenly and blend well with the flavors. Absolutely! To make this soup on the stovetop, brown the sausage in a large pot first. Then, add the diced potatoes, onion, carrots, and celery. Stir in the garlic, broth, thyme, and paprika. Bring it all to a boil, then reduce the heat to low. Let it simmer for about 30-40 minutes, or until the veggies are tender. Finally, stir in the cream and adjust the seasoning. To adjust the recipe, simply halve the ingredients. For example, use ½ lb of sausage and 2 potatoes. This will help you make a smaller batch. You can also scale it down by using a smaller slow cooker if you have one. This soup goes well with many types of bread. I recommend using crusty bread, like a baguette or sourdough. These breads soak up the soup nicely. You can also try garlic bread or warm dinner rolls for a tasty side. Yes, this soup freezes well. To freeze, let it cool completely. Then, transfer it to airtight containers. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge and reheat on the stove. Stir in a bit more cream if needed for added richness. This blog post has shown you how to make a hearty Italian sausage soup. We explored the key ingredients, step-by-step cooking instructions, and tips to enhance flavor. Remember to adjust the recipe to fit your needs, whether you prefer chunky or smooth textures. Don’t forget to experiment with different vegetables or seasonings. With these techniques, you can enjoy a delicious meal that warms your soul. Now it's time to grab your slow cooker and enjoy!

Rustic Sausage Potato Soup Slow Cooker

Warm up with this Hearty Rustic Sausage & Potato Soup recipe that’s perfect for chilly days! This flavorful dish combines Italian sausage, tender potatoes, and vibrant veggies, all simmered to perfection in a slow cooker. Easy to make and utterly delicious, it's a cozy meal your family will adore. Click through to explore the full recipe and discover how to bring this comforting soup to your table today!
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Ingredients
  

1 lb Italian sausage, casing removed

4 medium-sized potatoes, peeled and diced into bite-sized cubes

1 large onion, finely chopped

2 carrots, diced into small pieces

2 celery stalks, chopped into small rings

4 cloves garlic, minced finely

4 cups chicken broth (low-sodium recommended)

1 cup heavy cream or coconut milk (for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, finely chopped, for garnish (optional)

Instructions
 

Brown the Sausage: Heat a skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula. Cook until it is browned and crumbly, which should take about 5-7 minutes. Once cooked, drain any excess fat if necessary, and transfer the sausage to the slow cooker.

    Prepare Vegetables: In the slow cooker, add the diced potatoes, chopped onion, diced carrots, and chopped celery on top of the browned sausage. Stir everything gently to combine the ingredients well.

      Add Flavors: Sprinkle the minced garlic over the vegetables and sausage. Pour in the chicken broth, then add the dried thyme and smoked paprika. Season with salt and pepper to taste, and mix well to ensure all ingredients are evenly distributed.

        Slow Cook: Cover the slow cooker with the lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the vegetables are tender and the flavors have melded beautifully.

          Add Cream: About 30 minutes before you plan to serve the soup, gently stir in the heavy cream or coconut milk. This will enhance the soup's creaminess. Taste and adjust the seasoning with additional salt or pepper if necessary.

            Serve: Once the cooking time is complete, ladle the hearty soup into bowls. If desired, garnish each serving with a sprinkle of fresh chopped parsley to add a touch of color and freshness.

              - Prep Time: 15 min

                - Total Time: 6-8 hours (including cooking)

                  - Servings: 6-8

                    Enjoy this comforting and flavorful soup that is perfect for cold days or any time you crave a hearty meal!