Slow Cooker Sausage & Potato Soup with Broccoli

A super easy sausage and potato soup with broccoli made in your slow cooker with enough to freeze the extra. Top this creamy recipe with some croutons or even bacon for more flavor!

Ingreadient

• 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)
   

Step by step

1. 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.
2. 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.
3. Stir in the cream until smooth. Serve warm topped with crispy croutons (if desired).