As the leaves begin to change and the air takes on a crisp chill, there’s no better way to welcome the autumn season than with a warm, hearty bowl of Slow Cooker German Potato Soup with Sausages. This comforting dish combines the earthy flavors of Russet potatoes and carrots with the rich, smoky notes of Andouille sausages, all simmered slowly to perfection. The addition of a creamy cheese base thickened with cornstarch and seasoned with garlic and onion powders brings a depth of flavor and heartiness that can only be described as a hug in a bowl. Whether you’re looking to warm up after a day outside or simply searching for a satisfying meal that promises leftovers for days, this slow cooker soup will not disappoint.
Ingredients:
3 medium-size Russet potatoes, peeled and cubed (about 2 cups)
1 large carrot, peeled and sliced into 1/4-inch slices
4 cups Andouille sausages, sliced into 1/2-inch pieces, sautéed until lightly browned
3 cups quality vegetable broth
1 cup yellow onion, finely diced
4 tsp minced garlic (about 8 cloves)
1/2 tsp garlic salt
1 medium stalk of celery, roughly chopped (about 1/2 cup)
1/2 tsp quality onion powder
2 cups cold whole milk (plant-based milk can be used as an alternative)
2 tbsp cornstarch (arrowroot powder as an alternative)
2 cups mature Cheddar cheese, finely grated
1/2 tsp freshly ground black pepper (about 20 rotations of a pepper mill)
Instructions:
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