If you’re craving a comforting morning meal that warms you from the inside out without standing over the stove, this Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe is exactly what you need. It’s a hearty blend of breakfast favorites simmered low and slow, perfect for busy mornings or lazy weekends when you want to just set it and forget it. I love how this breakfast soup fills the kitchen with that cozy, savory aroma that makes waking up so much more inviting.
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Why You’ll Love This Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe
This recipe is all about effortless comfort food that doesn’t skimp on flavor or texture. The slow cooker does the heavy lifting while you go about your day, delivering a rich, satisfying breakfast you’ll look forward to every time.
- Texture you want: Silky eggs, tender potatoes, and a luscious Hollandaise-wrapped broth.
- Flavor that pops: Savory sausage mingled with garlic and tangy tomatoes creates a balanced depth.
- Everyday ingredients: Things you probably already have, with no complicated prep.
- Works for any night: Whether you wake up hungry or want to prep ahead, it’s ready when you are.
Ingredient Spotlight
Getting these key ingredients right makes all the difference in your Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe. Switching up a few can even cater the dish to your mood or pantry availability.
- Breakfast sausage: Look for flavorful links with herbs and spices; they add a savory backbone that’s hard to beat.
- Potatoes: Yukon Gold or red potatoes hold their shape nicely and bring a creamy bite after slow cooking.
- Hollandaise sauce: Choose a good-quality packet or make your own if you’re feeling fancy – it’s the silky star that brightens the soup.
Seasonality & Sourcing
To get the most out of your Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe, pick potatoes that are fresh and firm, ideally from a local farmer’s market if it’s potato season. Breakfast sausage tends to be year-round, but if you find artisanal pork sausages locally, they can elevate the flavor with unique spice blends. Canned diced tomatoes work well anytime, though fresh tomatoes in summer are a delicious, fresh alternative if you want to tweak the recipe a bit. Budget-wise, this recipe shines as an affordable option since it relies mostly on pantry staples and basic produce.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by slicing your breakfast sausage links into bite-sized rounds — I find doing this first saves a lot of hassle later. Dice the potatoes into evenly sized cubes to ensure they cook through perfectly. Avoid chopping them too small or too large, as uneven sizes can lead to some pieces turning mushy while others stay firm. Once you have everything prepped, place the sausage, potatoes, and undrained diced tomatoes into your slow cooker. I usually skip preheating the slow cooker here since the cook time is long enough to bring everything up to temperature gently.
Step 2 — Cook & Build Flavor
In a separate bowl, whisk together the chicken broth, minced garlic, and Hollandaise sauce until the mixture is smooth and blended. Pour this fragrant mixture over the ingredients in the slow cooker, then gently stir to combine everything evenly. Set the cooker to high for about 4 hours or low for 8 hours, depending on your schedule. You’ll notice the potatoes soften and the sausage infuse the broth with deep, savory notes as it simmers. If you find your potatoes aren’t quite tender after the full cooking time, give it another 30 minutes—slow cookers vary a bit.
Step 3 — Finish & Rest
Once the soup’s cooked, ladle it into bowls and top each with freshly scrambled eggs and crumbled sautéed mushrooms for that earthy contrast. Letting the soup rest a few minutes off heat really helps marry the flavors without turning the texture soggy or thin. If you want, sprinkle a bit of sharp cheddar on top while it’s warm — I often do this to add a melty richness. Serve with toast or your favorite breakfast biscuits for a truly hearty start.
Troubleshooting Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe
If your soup comes out too watery, try reducing the broth by removing the lid and cooking on high for 30 minutes before serving. If it’s bland, a quick sprinkle of salt, pepper, or even a dash of smoked paprika can lift it beautifully. On the flip side, soggy potatoes mean the chunks were probably too small or cooking time was a bit too long—try chunkier cuts next time or set the slow cooker to low. Too dry? Add a splash of chicken broth while reheating to bring back that comforting, spoonable texture.
Pro Tips
When I first tried this Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe, I learned a few tricks that keep it consistently delicious every time.
- Heat control: Don’t rush cooking on high—it can over-soften potatoes; low and slow is your friend if time allows.
- Timing window: The recipe is forgiving for a 30-minute window on either cooking setting, so you don’t have to race home to serve.
- Make-ahead move: Prep all ingredients the night before and refrigerate; just dump into the slow cooker in the morning for ultimate ease.
- Avoid this pitfall: Don’t stir too often during cooking—the slow cooker’s environment needs to stay stable to build up rich flavors.
Variations & Substitutions
This Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe is a great canvas for your tastes. Swap sausage for diced ham or cooked bacon for different savory vibes. If you’re vegetarian, try a plant-based sausage and veggie broth, and swap the scrambled eggs for tofu scramble. Want it dairy-free? Skip the Hollandaise or use a vegan alternative—nutritional yeast-based sauces work nicely. For a bit of spice, add a pinch of cayenne or diced jalapeños to the broth mixture before cooking.
Great Debates
One classic debate with this recipe is whether to use butter or oil when sautéing mushrooms and scrambling eggs. Butter adds a richer, creamier touch, but oil keeps things lighter and slightly crisper. I often mix the two for balance—it’s all about what fits your flavor preference and dietary needs. Another question is homemade vs. packet Hollandaise. Homemade is beautiful if you have time, but quality packets save a lot of hassle and deliver consistent flavor.
Make-Ahead, Storage & Freezing
Leftovers from this Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe keep beautifully in an airtight container in the fridge for up to 3 days. When reheating, I suggest warming gently on the stovetop or in the microwave with a splash of broth to prevent it from drying out. You can freeze portions for up to 2 months—just thaw overnight in the fridge and reheat slowly to maintain texture and flavor. Avoid freezing scrambled eggs separately as they can become rubbery, and instead, add fresh eggs when serving leftovers.
Yield & Conversions
This recipe yields about 6 generous servings of Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe—perfect for a family breakfast or batch cooking for the week. To double, use a large slow cooker or two cookers side-by-side, increasing liquid proportionally. For a half batch, simply halve all ingredients and keep the same cooking times but monitor the soup’s doneness as it may cook slightly faster. Metric conversions: 1 lb sausage ≈ 450g, 2 cups diced potatoes ≈ 325g, 4 cups broth ≈ 950ml.
Serving Ideas & Pairings
Serve this breakfast soup with homemade or store-bought buttery biscuits, crusty toast, or even a warm bagel for mopping up that velvety broth. A side of fresh fruit or a crisp green salad adds a light counterpoint to the rich flavors. For an extra indulgent finish, a drizzle of hot sauce or a sprinkle of fresh herbs like chives or parsley makes a lovely, fresh pop.
FAQs
Yes, but frozen potatoes often release more moisture and can become mushy. I recommend using fresh diced potatoes for the best texture in the Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe.
Absolutely! Homemade Hollandaise adds a wonderful freshness, but it takes careful whisking and temperature control. The packet option is convenient and still tastes great if you’re short on time.
Yes! You can chop and assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. Just remember to let it come closer to room temperature before starting the cook cycle the next morning for even cooking.
Gently reheat on the stove or microwave with a little added broth to keep the soup from drying out. Add fresh scrambled eggs and mushrooms when serving to keep them from becoming rubbery or soggy.
Notes, Tools & Special Equipment
A slow cooker with at least a 4-quart capacity works best to provide enough room for the ingredients and liquid. A good whisk is handy when blending the Hollandaise sauce with broth to avoid lumps. I like using a non-stick skillet to sauté mushrooms, which keeps cleanup easy and prevents sticking. No special thermometer is needed for this recipe, but if you have one, chicken broth should reach a gentle simmer for best flavor infusion. No need for a stand mixer since the eggs are simply scrambled.
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Slow Cooker Breakfast Soup with Sausage, Potatoes, and Hollandaise Recipe
A hearty and comforting Slow Cooker Breakfast Soup featuring savory sausage, potatoes, tomatoes, and a creamy Hollandaise broth, topped with scrambled eggs and sautéed mushrooms. Perfect for a warm, filling breakfast that can be made ahead with the convenience of a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main 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
Toppings
- ½ cup sautéed mushrooms, cooked and crumbled
- 4 scrambled eggs
- Optional: shredded cheddar cheese for garnish
- Optional: fresh toast or breakfast biscuits for serving
Instructions
- Prepare the base: Add the sliced sausage links, diced potatoes, and undrained diced tomatoes into the slow cooker bowl.
- Make the broth mixture: In a separate mixing bowl, whisk together the chicken broth, minced garlic, and Hollandaise sauce until the mixture is smooth and well combined.
- Combine and cook: Pour the broth mixture over the sausage and potatoes in the slow cooker. Stir gently to combine all ingredients evenly. Cover with the lid and cook on high for 4 hours or on low for 8 hours, until the potatoes are tender and the flavors meld.
- Prepare toppings: While the soup cooks, scramble the eggs and sauté the mushrooms until cooked and crumbled.
- Serve: Once the cooking time is complete, ladle the hot soup into bowls. Top each serving with scrambled eggs and sautéed mushrooms. Optionally, sprinkle with shredded cheddar cheese for extra flavor. Serve alongside fresh toast or breakfast biscuits to complete the meal.
Notes
- For a vegetarian alternative, substitute sausage with plant-based sausage and use vegetable broth.
- Adjust the thickness by adding more or less chicken broth according to preference.
- Hollandaise sauce packet can be replaced with homemade or store-bought sauce for convenience.
- Sauté mushrooms in a bit of butter or olive oil for added flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For extra protein, add additional scrambled eggs or a sprinkle of cheese when serving.
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