Description
This hearty Knock Your Socks Off Crock Pot Soup combines Italian sausage, potatoes, mushrooms, kale, and a creamy tomato broth for a comforting, rich meal perfect for slow cooker enthusiasts. It’s easy to prepare, packed with flavor, and perfect for a cozy dinner.
Ingredients
Scale
Meat and Produce
- 8 oz Italian sausage, cooked and crumbled
- 4 potatoes, peeled and cubed
- 1 (14.5 oz) can diced tomatoes
- 1 (16 oz) container mushrooms, sautéed in butter or olive oil and finely chopped
- 1 cup kale, cleaned and chopped (stems removed)
Liquids and Thickeners
- 2 cups heavy cream
- 32 oz chicken broth
- 2 tablespoons flour
Instructions
- Add Ingredients to Crock Pot: In a Crock Pot, combine the cooked and crumbled Italian sausage, peeled and cubed potatoes, chicken broth, diced tomatoes, and just enough water to cover the ingredients, ensuring even cooking.
- Initial Cooking: Cook the mixture on high for 3 to 4 hours, or alternatively on low for 6 to 7 hours, until the potatoes are fork-tender and all flavors have melded together.
- Prepare Cream Mixture: In a separate bowl, whisk together the flour and heavy cream until the mixture is smooth, ensuring the flour is fully incorporated to avoid lumps.
- Add Cream, Mushrooms, and Kale: Stir the cream mixture into the slow cooker along with the sautéed, finely chopped mushrooms and the cleaned and chopped kale (stems removed).
- Final Cooking: Continue cooking on high for an additional 30 to 45 minutes until the soup is heated through and slightly thickened, allowing the flavors to fully combine.
- Serve: Serve the soup warm, optionally topped with grated Parmesan cheese and sliced green onions for added flavor and presentation.
Notes
- It is important to sauté the mushrooms before adding them to the soup to enhance their flavor and texture.
- Adjust the amount of water to just cover the ingredients in the Crock Pot to prevent the soup from becoming too watery.
- For a thicker soup, you can add an extra tablespoon of flour whisked into the cream or reduce the cooking liquid slightly before adding the cream mixture.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Optional garnishes like Parmesan and green onions add a nice finishing touch but are not required.
