Why You’ll Love This Recipe
This Slow Cooker Breakfast Soup is quick to prepare and offers a delicious, comforting start to your day. With its combination of savory sausage, tender potatoes, and tangy tomatoes in a rich broth, it’s a flavorful dish that’s easy to make with simple ingredients. The rich texture of the broth, topped with scrambled eggs and crispy sautéed mushrooms, makes it feel indulgent and satisfying. Plus, it’s a great way to use fresh, wholesome ingredients without needing to spend a lot of time in the kitchen.
ingredients
1 lb breakfast sausage links, cut into slices
2 cups diced potatoes
1 can diced tomatoes, undrained
4 cups chicken broth
2 cloves garlic, minced
1 packet Hollandaise sauce
1/2 cup sautéed mushrooms, cooked and crumbled
4 scrambled eggs
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
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Prepare the slow cooker: Add the sliced sausage, diced potatoes, and undrained tomatoes to the slow cooker.
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Mix the broth: In a mixing bowl, whisk together the chicken broth, minced garlic, and Hollandaise sauce until smooth.
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Cook: Pour the broth mixture into the slow cooker over the sausage and potatoes. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours.
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Assemble: Once the soup is ready, ladle it into bowls. Top with scrambled eggs and crumbled sautéed mushrooms. Optionally, sprinkle shredded cheddar cheese for extra flavor. Serve with fresh toast or breakfast biscuits.
Servings and timing
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Servings: 6
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Prep time: 10 minutes
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Cook time: 4 hours
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Total time: 4 hours 10 minutes
Variations
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Vegetarian option: Skip the sausage and use plant-based sausage or simply add more vegetables.
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Spicy version: Add diced green chilies or hot sauce to kick up the flavor.
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Different proteins: Use turkey sausage or another halal sausage of your choice for an alternative to traditional breakfast sausage.
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Cheese options: Top with different cheeses like mozzarella, cheddar, or even crumbled feta.
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More vegetables: Add in spinach, bell peppers, or carrots for extra nutrients.
storage/reheating
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Storing leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat gently on the stovetop or in the microwave, adding a little extra broth if needed to loosen the texture.
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Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the fridge overnight and warm on the stovetop.
FAQs
Can I make this soup ahead of time?
Yes! This soup is perfect for preparing the night before. Cook it overnight on low, and you’ll have a hearty breakfast waiting for you in the morning.
Can I use frozen hashbrowns instead of diced potatoes?
Yes, frozen hashbrowns work well in this recipe, and they’ll save you time on preparation.
Can I make this soup vegetarian?
Yes, you can omit the sausage and use plant-based alternatives or simply add more vegetables for a satisfying vegetarian version.
Can I use other proteins instead of sausage?
Yes, you can substitute the sausage with turkey sausage, halal sausage, or even crumbled mushrooms for a meatless option.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pot or microwave.
Can I freeze this soup?
Yes, freeze leftovers in an airtight container for up to 2 months. Be sure to let it cool completely before freezing.
Can I make this recipe in a stovetop pot?
Yes, you can cook this soup on the stovetop in a large pot, simmering for about 30 minutes or until the potatoes are tender.
How do I make the soup spicier?
Add diced jalapeños, hot sauce, or red pepper flakes to give the soup a spicy kick.
Can I add other vegetables to this soup?
Yes, you can add vegetables like spinach, bell peppers, or zucchini for extra nutrition and flavor.
Can I use homemade chicken broth?
Yes, homemade chicken broth will add even more flavor to the soup.
Conclusion
This Slow Cooker Breakfast Soup is a fantastic, easy-to-make dish that’s both hearty and flavorful. Perfect for busy mornings, holiday brunches, or any time you crave a comforting meal, it combines breakfast favorites like sausage, mushrooms, eggs, and potatoes with a savory broth. Plus, it’s adaptable to various dietary preferences, making it a versatile addition to your recipe collection.
Slow Cooker Breakfast Soup
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
Description
Slow Cooker Breakfast Soup is a savory and slightly sweet dish featuring breakfast sausage, potatoes, tomatoes, and a rich broth. Topped with scrambled eggs and sautéed mushrooms, this hearty dish is perfect for starting your day or serving as a satisfying brunch option.
Ingredients
1 lb breakfast sausage links, cut into slices
2 cups diced potatoes
1 can diced tomatoes, undrained
4 cups chicken broth
2 cloves garlic, minced
1 packet Hollandaise sauce
1/2 cup sautéed mushrooms, cooked and crumbled
4 scrambled eggs
Instructions
- Add the sliced sausage, diced potatoes, and undrained tomatoes to the slow cooker.
- In a mixing bowl, whisk together the chicken broth, minced garlic, and Hollandaise sauce until smooth.
- Pour the broth mixture into the slow cooker over the sausage and potatoes. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours.
- Once the soup is ready, ladle it into bowls and top with scrambled eggs and crumbled sautéed mushrooms. Optionally, sprinkle shredded cheddar cheese for extra flavor. Serve with fresh toast or breakfast biscuits.
Notes
For a vegetarian version, omit the sausage and use plant-based sausage or add more vegetables.
To make the soup spicier, add diced green chilies, hot sauce, or jalapeños.
Use turkey sausage or halal sausage as alternatives to traditional breakfast sausage.
Top with different cheeses like mozzarella, cheddar, or crumbled feta.
Add vegetables like spinach, bell peppers, or carrots for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Breakfast, Brunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 130mg
