04 November 2017

Recipe: Potato Mushroom Sausage Soup in the Crockpot

Happy Saturday!  I hope you are having a good one.  We are having a lovely, actual fall-like Saturday, which is fine with me.

About a month ago, I mentioned something I'd made in the crockpot from an idea in my head that turned out really well.  Some of you expressed an interest in the recipe, so I thought I would share it.

Potato Mushroom Sausage Soup in the Crockpot


5 cups of water, or a combination of water and vegetable soup stock
3-4 garlic cloves, sliced
6 medium potatoes, scrubbed and chopped into chunks (I leave the skins on)
8-10 medium/large mushrooms, chopped
1/2 stick butter
3 onions, roughly chopped
'Slurp' of olive oil
Dash of hot sauce
1 Tablespoon dried dill, or a small handful of fresh dill, rinsed and chopped
2/3 cup milk
2 links veggie Italian sausage, cut into pieces
1 teaspoon olive oil

Place the first 9 ingredients (water/stock through the dill) into the crockpot.  Turn on the crockpot to the LOW settting and cook for 5 hours, checking occasionally to be sure the liquid does not cook away (when I made this it was not an issue, but I know different crockpots can vary).

After the initial mixture has cooked for the designated time, remove approximately 2 cups of the soup and using an immersion blender, mixer, or regular blender, create a smoother version of the soup; set aside briefly.

In a small pan, briefy saute the Italian sausage pieces, so they have some "brown" to them.

Add the blended mixture, browned sausage, and 2/3 cup of milk back to the crockpot, and stir to combine.  Cook on the HIGH setting for another hour, then serve.  Season with salt and pepper to taste.



This recipe is vegetarian, but obviously not vegan.

The resulting soup is thick, but not creamy.  If you want a thicker texture, you could add corn starch or flour mixed in cold water, or add some instant mashed potato flakes towards the end of the cooking -  however, keep an eye on it so you don't end up with a clump!

Other seasonings as well as/instead of dill can be added of course.  Fresh dill was on hand when I made this.

Other types of veggie sausage can be used, the but the veggie Italian sausage gives it a nice bit of spice (and is the reason I used only a dash of hot sauce).

Any leftovers keep well in the refrigerator or freezer.


I hope if you try this, you like it.  We really enjoyed it, and I have every intention of making it again especially in cooler/cold weather when soup is one of the best things to eat!


Bonny said...

I would be making this tonight if I didn't already have ham and potato soup in the crock pot! I've added mushrooms, sausage, and more potatoes to my grocery list and will be trying this soup soon. Thanks for sharing!

AsKatKnits said...

Yum! This looks amazing!

Kym said...

Oh, yum! That sound fabulous. Thanks for sharing your recipe -- I look forward to giving it a try. :-)

Nance said...

I plan on making lots of soups this fall and winter, so another recipe is nice to have.

Araignee said...

Oh wow!!! I love my veggie Italian sausages. I never thought to make soup out of them. I am going to have to give this a try. Thanks for sharing!

sprite said...

I think starting it now for tonight's supper would be a mistake, but maybe for tomorrow...

Tired Teacher said...

Thanks for the recipe. I love ❤️ soup.

handmade by amalia said...

Looks delicious. The evenings are nice and chilly around here, just perfect for this kind of dish.