Description
This hearty and comforting Knock Your Socks Off Crock Pot Soup combines savory Italian sausage, tender potatoes, sautéed mushrooms, and fresh kale in a creamy broth made with chicken stock and heavy cream. Slow-cooked to perfection in a Crock Pot, this soup is rich, flavorful, and perfect for a satisfying meal any day of the week.
Ingredients
Scale
Soup Base
- 8 oz Italian sausage, cooked and crumbled
- 4 potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 32 oz chicken broth
- Water, as needed to cover ingredients
Vegetables and Cream
- 1 (16 oz) container mushrooms, sautéed in butter or olive oil and finely chopped
- 1 cup kale, cleaned and chopped (stems removed)
- 2 cups heavy cream
- 2 tablespoons flour
Optional Garnishes
- Grated Parmesan cheese
- Chopped green onions
Instructions
- Prepare the Base: In a Crock Pot, combine the cooked and crumbled Italian sausage, peeled and cubed potatoes, chicken broth, diced tomatoes, and add just enough water to cover all the ingredients fully.
- Cook Soup: Set the Crock Pot to high and cook for 3 to 4 hours, or alternatively on low for 6 to 7 hours, until the potatoes become fork-tender and the flavors meld.
- Mix Cream and Flour: In a separate bowl, whisk together the heavy cream and flour until the mixture is smooth and free of lumps, preparing it to thicken the soup later.
- Combine Remaining Ingredients: Stir the cream and flour mixture into the Crock Pot along with the sautéed, finely chopped mushrooms and chopped kale to incorporate all ingredients evenly.
- Final Cooking: Continue cooking the soup on high for an additional 30 to 45 minutes. This step heats the soup through and allows it to thicken slightly to a creamy consistency.
- Serve: Ladle the hot soup into bowls and top with grated Parmesan cheese and chopped green onions if desired for extra flavor and garnish.
Notes
- If you prefer a thicker soup, you can add an additional tablespoon of flour mixed into the cream or reduce the broth slightly before adding cream.
- Sautéing the mushrooms in butter or olive oil enhances their flavor, but they can be added raw if short on time.
- Use fresh kale for the best texture; remove tough stems before chopping.
- For a lower-fat option, substitute heavy cream with half-and-half or a light cream alternative, noting it will affect creaminess.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
