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
- 1/2 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.
