Comfort food that won't weigh you down!
I don’t know about you, but as soon as it starts getting cold outside, I’m ready for soup season to begin. I’ll take any kind of soup: the really chunky, stew-like kinds or a smooth, pureed one. I love meaty soups and vegan soups. There’s almost no soup I’d say no to! This Hearty and Delicious Slow Cooker Sausage and Potato Soup for Two happens to be one of my weeknight favorites. It’s super rich and hearty, but it has a creamy broth that really gets me going back for spoonful after spoonful.
We combine the perfect amount of spice from the sausage with hearty vegetables, like carrot, celery, and potatoes. By using healthy chicken sausage, you get to enjoy a bunch of spices without having to add to many ingredients to the pot. And, because it’s chicken instead of pork, it doesn’t come with a ton of saturated fat, either! You can make your own chicken meatballs or turkey sausage, but there are also a lot of packaged options at the grocery store these days.
Why You Should Add The Milk at the End
If you read through the Hearty and Delicious Slow Cooker Sausage and Potato Soup for Two recipe below, you’ll see that we point out when to add the milk. It’s a really important addition because we don’t want you to end up with a curdled soup! It would still taste okay if you accidentally dump all the ingredients in at once, but we want you to have an Instagram-worthy bowl.
What happens is that milk starts to separate when it gets too hot. It won’t make you sick, but it will end up with this broken look. If there are any acids present in the soup (like from tomatoes or vinegar), it would look especially curdled – like ricotta cheese floating in your soup!
To prevent that from happening, we suggest you add the milk at the very end for this Hearty and Delicious Slow Cooker Sausage and Potato Soup for Two. You can reduce your chances of it breaking even further by tempering the milk. All you need to do is add a little hot liquid to your cold milk. Stir it together and add the tempered milk back to the soup. Easy peasy!
Hearty and Delicious Slow Cooker Sausage and Potato Soup for Two
- 2 links chicken sausage cut into bite-sized slices
- 1 yellow onion small, diced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 russet potato medium, cut into 1 inch cubes
- 1 cup chicken broth low-sodium
- 1/2 cup skim milk
- 1 cup baby spinach rinsed and chopped
- NOTE: It's very important that the milk NOT be added until the very end of cooking as stated below. For best results, in a small mixing bowl combine 1/2 cup liquid from the slow cooker to the milk before adding it back to the slow cooker.
- In a 2- or 3-quart slow cooker, combine the first five ingredients. Cover and cook on low 6-8 hours or on high 3-4 hours, until the chicken sausage is cooked through and the potatoes are tender.
- Just before turning off the slow cooker, add the milk and spinach and allow to cook just until spinach is wilted and soup heated through, about 5-10 minutes.
Have you made this recipe?
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Do you have a recipe for this on the stove top? I don’t have a small crock pot. Thank you!
Hi Beth, to make the recipe on the stove top follow the directions in the recipe in a soup pot. Instead of cooking in the slow cooker, simmer the soup for about an hour or until potatoes are tender.
Do you have to use skim milk?
Not at all. Keep in mind the nutrition values (ie fat and calories) will change if you use a different milk. You can use whole milk, 2%, or even coconut milk.