Loaded Potato and Sausage Soup

Name: Loaded Potato and Sausage Soup (Slow Cooker)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 14 oz smoked sausage, sliced; 30 oz frozen diced hash brown potatoes; 1 can (10.5 oz) condensed cream of chicken soup; 1 can (10.5 oz) condensed cream of potato soup; 3 cups chicken broth; 2 tbsp BBQ rub; 1 tbsp freeze-dried minced onions; 8 oz block cheddar cheese, cubed; 1/2 stick (4 tbsp) butter, cubed; 8 oz block cream cheese; 1 cup shredded cheddar cheese, for topping; 6 slices bacon, cooked and crumbled; sour cream, for topping; 2 tbsp chopped green onions, for topping

This slow cooker loaded potato and sausage soup combines frozen hash browns, smoked sausage, and three cheeses into a creamy, hands-off comfort dish that's ready in about 4 hours.

🌍American 🏷️Potato soup 🏷️Sausage soup 🏷️Comfort food 🏷️Cheesy Loaded potato

🏷️

🏷️Easy recipe

-0:00

TikTok

Total

3h 10m

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

14 oz smoked sausage, sliced
30 oz frozen diced hash brown potatoes
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of potato soup
3 cups chicken broth
2 tbsp BBQ rub
1 tbsp freeze-dried minced onions
8 oz block cheddar cheese, cubed
1/2 stick (4 tbsp) butter, cubed
8 oz block cream cheeseoptional
1 cup shredded cheddar cheese, for toppingoptional
6 slices bacon, cooked and crumbledoptional
sour cream, for toppingoptional
2 tbsp chopped green onions, for toppingoptional

14 Ingredients

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Instructions

1
Pour the sliced sausage into the bag of frozen hash browns, shake to combine, and then pour the mixture into the slow cooker.
2
Add the can of cream of chicken soup and the can of cream of potato soup on top.
3
Pour in the chicken broth.
4
Stir everything together to combine.
5
Sprinkle in the BBQ rub and the freeze-dried minced onions.
6
Add the cubed cheddar cheese and cubed butter.
7
Stir again to distribute the cheese and butter.
8
Place the block of cream cheese on top.
9
Cover and cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally.
10
Once cooked, stir well to incorporate the melted cream cheese until the soup is smooth and creamy.
11
Serve hot, topped with shredded cheddar cheese, crumbled bacon, a drizzle of sour cream, and chopped green onions.

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Tips & Notes

Pro tips

Brown the sliced sausage in a skillet before adding to the slow cooker to improve flavor and render excess fat.
Stir in cream cheese in the last 30 minutes of cooking on high heat to prevent it from breaking down; avoid overcooking after adding.
Freeze-dried onions hydrate during slow cooking and distribute evenly; don't skip them or substitute with fresh onion (too much liquid).
For thicker soup, mash some potatoes against the slow cooker wall with a spoon before serving; for thinner consistency, add extra broth in ½-cup increments.

Substitutions

Cream of potato soup → cream of celery soup (lighter, less starchy flavor)
Cheddar and cream cheese → Gruyère and mascarpone (richer, more sophisticated)
Smoked sausage → ground Italian sausage (brown thoroughly first; texture will be finer)
BBQ rub → smoked paprika + garlic powder + cayenne, ¼ tsp each (builds similar depth)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop over medium heat, stirring often; do not microwave, as cream cheese may separate.

Equipment

slow cooker (5-6 quart recommended) · skillet (for browning sausage, optional but recommended)

Common Questions

How long does this soup take to cook?

On low for 6-8 hours or high for 3-4 hours in a slow cooker. Time varies by cooker size and heat level.

Can I use fresh potatoes instead of frozen hash browns?

Yes. Peel and dice 4-5 medium russet potatoes into ½-inch cubes. Cook time may extend 1-2 hours.

What sausage works best?

Smoked sausage (kielbasa or similar) is ideal. Brown it first to render fat and improve flavor, though skipping this step still works.

Can I make this ahead?

Yes. Prepare ingredients in a slow cooker liner, refrigerate overnight, then cook. Or refrigerate finished soup up to 3 days and reheat on stovetop over medium heat.