Slow Cooker Cheesy Ranch Sausage and Potato Soup
Slow Cooker Cheesy Ranch Sausage and Potato Soup
Ingredients
For the Soup
- 1 pound hot Italian sausage, browned and drained (mild Italian sausage can be substituted)
- 1 yellow onion, chopped
- 2 pounds frozen hash browns, diced or cubed style
- 1 packet ranch seasoning mix
- salt, as needed
- black pepper, as needed
- garlic powder, as needed
- 4 cups chicken stock
- 8 ounces sharp cheddar cheese, grated
- 8 ounces cream cheese, softened
- chopped kale, for garnish (optional)
Instructions
- 1
In a large skillet over medium-high heat, brown the hot Italian sausage. Break it apart with a spoon as it cooks. Once fully cooked, drain any excess grease thoroughly.
⏱️ 10 min
- 2
Transfer the browned and drained Italian sausage to the slow cooker. Add the chopped yellow onion, the entire 2-pound bag of frozen diced hash browns, and the packet of ranch seasoning mix.
⏱️ 5 min
- 3
Season the mixture with a little bit of salt, black pepper, and garlic powder according to your taste preferences.
⏱️ 1 min
- 4
Pour in the 4 cups of chicken stock.
⏱️ 1 min
- 5
Stir all the ingredients together in the slow cooker until well combined. Cover the slow cooker and cook on the low setting for approximately 3 hours and 30 minutes, or until the potatoes are fork-tender.
⏱️ 210 min
- 6
Once the potatoes are tender, add the 8 ounces of grated sharp cheddar cheese and the 8-ounce block of softened cream cheese directly into the slow cooker. For easier melting, you can place the cream cheese block in the center of the soup.
⏱️ 2 min
- 7
Cover the slow cooker again and continue to cook on low for another 30 minutes, or until both cheeses are completely melted and the soup is creamy. Stir well to incorporate the melted cheeses.
⏱️ 30 min
- 8
Ladle the hot soup into bowls. If desired, garnish with fresh chopped kale before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Cheesy Ranch Sausage and Potato Soup
Ingredients
For the Soup
- 1 pound hot Italian sausage, browned and drained (mild Italian sausage can be substituted)
- 1 yellow onion, chopped
- 2 pounds frozen hash browns, diced or cubed style
- 1 packet ranch seasoning mix
- salt, as needed
- black pepper, as needed
- garlic powder, as needed
- 4 cups chicken stock
- 8 ounces sharp cheddar cheese, grated
- 8 ounces cream cheese, softened
- chopped kale, for garnish (optional)
Instructions
- 1
In a large skillet over medium-high heat, brown the hot Italian sausage. Break it apart with a spoon as it cooks. Once fully cooked, drain any excess grease thoroughly.
⏱️ 10 min - 2
Transfer the browned and drained Italian sausage to the slow cooker. Add the chopped yellow onion, the entire 2-pound bag of frozen diced hash browns, and the packet of ranch seasoning mix.
⏱️ 5 min - 3
Season the mixture with a little bit of salt, black pepper, and garlic powder according to your taste preferences.
⏱️ 1 min - 4
Pour in the 4 cups of chicken stock.
⏱️ 1 min - 5
Stir all the ingredients together in the slow cooker until well combined. Cover the slow cooker and cook on the low setting for approximately 3 hours and 30 minutes, or until the potatoes are fork-tender.
⏱️ 210 min - 6
Once the potatoes are tender, add the 8 ounces of grated sharp cheddar cheese and the 8-ounce block of softened cream cheese directly into the slow cooker. For easier melting, you can place the cream cheese block in the center of the soup.
⏱️ 2 min - 7
Cover the slow cooker again and continue to cook on low for another 30 minutes, or until both cheeses are completely melted and the soup is creamy. Stir well to incorporate the melted cheeses.
⏱️ 30 min - 8
Ladle the hot soup into bowls. If desired, garnish with fresh chopped kale before serving.
⏱️ 1 min