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I feel like we’re all needing some new recipes right now. I know so many are cooking at home more than ever, I just wish it were for better reasons than our current reality! Luckily though, if you’re tired of cooking (and cleaning!), you’ll appreciate how simple and easy this new Slow Cooker Sausage & Potato Soup with Broccoli recipe is.
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For my kids that don’t eat broccoli they actually liked it in this dish!
Plus, it makes a lot, so those with smaller families will have leftovers that you can save either in the fridge or freezer for a rainy day (for when you really don’t feel like cooking or run out of food!). It looks like we’re in this for the long haul until things are back to normal. :(
I’d love to hear what you’ve been cooking at home in the comments. We can all use new ideas!
Ingredients for Sausage & Potato Soup with Broccoli
- Italian Sausage – Links or bulk
- Russet Potatoes – Unskinned, scrubbed, and cut into 1″ pieces
- Broccoli – Cut into small florets
- Onion – Diced
- Garlic – Minced
- Salt – 1/2 teaspoon
- Pepper – 1/4 teaspoon
- Broth – Veggie or chicken (We prefer homemade stock, but storebought will do.)
- Heavy Cream – Can be omitted if you are dairy-free
- Crispy Croutons – Optional for garnish, but highly recommended
Directions for Sausage & Potato Soup with Broccoli
- Brown: If using sausage links, remove the casing and discard. Heat a large skillet over medium heat. Add the sausage and cook while breaking it up with a spatula until brown and crumbly. Discard the cooking fat and add sausage to the bottom of the slow cooker.
- Cook: Top the sausage with the potatoes, broccoli, onion, garlic, salt, pepper, and broth. Cook on high for 4 hours or on low for 7 to 8 hours, until the veggies are tender when pierced with a fork.
- Stir: Stir in the cream until smooth. Serve warm topped with crispy croutons (if desired).
Other Soups You Might Enjoy
- Potato and Cauliflower Chowder
- Broccoli Cheese Soup (with bacon!)
- Slow Cooker Sweet Potato and Apple Soup
- Easy Kale, Sausage, and White Bean Soup
Slow Cooker Sausage & Potato Soup with Broccoli
Ingredients
- 1 pound Italian bulk or link sausage (mild or hot, depending on your preference)
- 4 large potatoes ((about 2 1/4 to 2 1/2 pounds russet), unskinned, scrubbed and cut into 1-inch pieces )
- 1 pound broccoli (cut into small florets)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 1/2 cups broth (chicken or veggie)
- 1/2 cup heavy cream
- crispy croutons (optional, for garnish)
Instructions
- If using sausage links, remove the casing and discard. Heat a large skillet over medium heat. Add the sausage and cook while breaking it up with a spatula until brown and crumbly. Discard the cooking fat and add sausage to the bottom of the slow cooker.
- Top the sausage with the potatoes, broccoli, onion, garlic, salt, pepper, and broth. Cook on high for 4 hours or on low for 7 to 8 hours, until the veggies are tender when pierced with a fork.
- Stir in the cream until smooth. Serve warm topped with crispy croutons (if desired).
Notes
- We recommend organic ingredients when feasible.
- This recipe is great with homemade chicken stock.
Thank you! I tried this and the whole family loved it. I’d been looking for recipes to help get more cruciferous veggies (especially broccoli) into my family’s weekly meal plan.
for my kids that don’t eat broccoli they actually liked it in this dish! it was filling and we paired it with crusty french bread for dipping. only downside is the smell of broccoli cooking in the slow cooker is not the best. but everyone enjoyed it!
This sounds great! I’m not willing to venture out again for fresh broccoli, but have some frozen florets – can I use them instead of fresh? Thanks!
We have not tried that ourselves, but I’m sure it would work. If the broccoli is not raw I would not add it in as early as everything else. – Nicole
I didn’t have an onion (there are strange times when you can’t buy an onion at the grieved store) and I substituted locally sourced beef sausage (we don’t do pork) and it was tasty! Much better the second day. We had blueberry oat muffins with it- yum!
Well this sounds so very interesting. I am under complete lock down. I was under so much stress today that I sat down to make a list of recipes I am going to try out the next 3 weeks. I have freezer and pantry full of stuff which I can put to good use now. I am making this tomorrow for lunch :-). Entered it on my 21-day food planner.
This sounds good! I will have to try it soon!
Now that we have been stuck at home for about 10 days now, I actually have had time to cook some of the recipes that I grew up with and never had time to cook them! We have also grilled twice so far. Funny thing is that I look forward to cooking time because that means that for about 2 hours (between cooking and dinner) I don’t have to think how I will spend the time or entertained the kids ;)
Stay safe!
I wouldn’t, I’d add it at the end & cook on high until the kale was wilted, then add cream
Swap out kale for the broccoli and you have Zuppa Toscana. The kale wilts down quite a bit so you can use a ton. I make mine on the stovetop, but it cooks pretty quickly and reheats wonderfully. We fight over the leftovers.
While home, I have been rotating through our favorite soups, creamy tomato, homemade chicken ramen, zuppa Toscana, potato leek, corn chowder, New England clam chowder, and pastas including spaghetti carbonara, spinach pesto, spaghetti and meatballs, spinach and artichoke Mac and cheese, mushroom lasagna, and spinach and ricotta gnocchi (from this site) with vodka sauce.
That’s a great swap, too! – Nicole
Could you use half-and-half instead of heavy cream?
Hi Heather, that should be fine, it just might not yield as thick of a soup if you’re not using the heavy cream. You can also omit the cream altogether. – Nicole
Sounds yummy, can’t wait to try it.
Just curious, if you wanted to use kale instead of broccoli, when would you recommend adding it to the slow cooker?
I would add it towards the end until the kale is wilted. – Nicole