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5 from 1 vote
Crock pot Potato, Leek and Andouille Soup

Put everything in the pot. When you get home, smash some of the potatoes and cook another hour while you change your clothes and get comfy - Then sit down to a hot bowl of soup.

Course: main dish, Soup
Cuisine: American, crock pot, slow cooker
Keyword: andouille, italian sausage, leek, leeks, potato
Servings: 4 servings
Author: HelenFern
  • 2 large soft skin potatoes (White or yellow)
  • 1 large leek
  • 1 Tablespoon olive oil
  • 1 pound andouille sausage
  • 2 cloves garlic, crushed
  • 32 oz chicken broth
  1. Cut the potatoes into small wedges or cubes and cut the andouille into bite sized pieces.

  2. Slice the white part of the leek sauté the leeks lightly in olive oil.

  3. Place everything, including the garlic and chicken broth into the crock pot.

  4. Cook on low for 9 hours.

  5. Using a fork, mash some of the potatoes so they blend into the broth. Cook on low for another hour.

  6. Serve with rolls on the side.

  7. That's it! Super easy, super delicious and perfect for the crisp fall weather.