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Crock Pot Sausage and Potato Soup

Print Recipe Heather McLaren | Prairie Presbyterian | Winnipeg, MB
I found a lot of slow cooker recipes were published during the pandemic period and this one appealed to me as a healthy and hearty soup. I prepared it for our Winnipeg Mission as part of its initiative to provide meals for families who were served by the Mission. I prayed that it would serve as a tasty and filling meal for a hungry family.
Course Soups & Salads
Servings 6 people

Ingredients
  

  • 1 onion diced
  • 1 tbsp butter
  • 3/4 lb smoked sausage sliced
  • 3 cloves garlic minced
  • 1 stalk celery chopped
  • 1 carrot chopped
  • 1 large potato peeled and diced
  • 3 cups cabbage chopped
  • 1 1/4 cup corn
  • 4 cups low sodium beef broth
  • 2 cups water
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp dried dill
  • 15 ounces diced tomatoes with juice
  • 1-2 tablespoons cornstarch

Instructions
 

  • Cook onion, butter, garlic, celery and sausage in a frying pan until onion is tender, about 5 minutes.
  • Add all ingredients, except tomatoes and cornstarch, to the crockpot. Cook 4-5 hours on high or 8 hours on low or until potatoes are tender.
  • Stir in tomatoes with juices and cornstarch and cook 10 minutes more.
  • Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.

NOTES:

  • Can use commercial coleslaw mix in place of cabbage. Reheat on the stovetop or in the microwave for 1-2 minutes.To freeze, ladle soup into zippered bags and freeze flat.
Keyword Potato, Sausage, Soup