If you’re looking for a comforting and hearty morning meal that practically makes itself, this Slow Cooker Breakfast Soup Recipe is just what you need. Perfect for busy weekends or lazy mornings, it fills your kitchen with inviting aromas while you get on with your day. I love how this soup brings together all the best breakfast flavors without the fuss—warm, toasty, and unbelievably satisfying.
Jump to:
In the Kitchen
This Slow Cooker Breakfast Soup Recipe is a game changer when you want a warm, rich, and filling start without standing over the stove. The slow cooker does all the heavy lifting, letting flavors develop beautifully over time.
- Juicy and Tender Every Time: The sausage slices stay moist and flavorful thanks to the slow cooking process.
- Golden, Satisfying Finish: Scrambled eggs and sautéed mushrooms add that perfect topping texture and richness.
- Simple Ingredients, Big Impact: Everyday pantry staples come together to create something special.
- Weeknight to Weekend Ready: Prep ahead or let it cook while you relax—it’s welcome anytime.
Ingredients at a Glance
Choosing fresh, quality ingredients really makes this slow cooker breakfast soup stand out. I always recommend going for good sausage and firm potatoes for the best texture and flavor.
- Breakfast sausage links: Pick a savory, well-seasoned variety for maximum flavor.
- Diced potatoes: Yukon gold or red potatoes hold their shape nicely.
- Can of diced tomatoes (undrained): Adds tang and moisture to the base.
- Chicken broth: Use low sodium to control saltiness.
- Garlic cloves, minced: Fresh garlic gives a fragrant lift.
- Hollandaise sauce packet: Adds richness and a subtle tang.
- Sautéed mushrooms (crumbled): Earthy notes boost umami depth.
- Scrambled eggs: Creamy topping that completes the dish.
Heads-Up: Exact measurements and full cooking instructions are in the printable recipe card at the bottom.
How to Make Slow Cooker Breakfast Soup Recipe
Step 1 — Layer the Soul of the Soup
Start by slicing the breakfast sausage links into rounds and placing them in the slow cooker. Then add the diced potatoes and undrained can of tomatoes right on top. This layering ensures the sausage juices infuse everything as it cooks. You’ll notice the aroma starts building early in the process—so inviting!
Step 2 — Whisk and Pour the Flavorful Broth
In a separate bowl, whisk together the chicken broth, minced garlic, and the packet of Hollandaise sauce until smooth and creamy. Pour this mixture gently over the sausage and potatoes in the slow cooker, then give it a gentle stir to combine everything evenly. Avoid over-stirring here to keep the potatoes intact.
Step 3 — Slow Cook and Let Magic Happen
Cover your slow cooker and set it to cook on high for 4 hours or low for 8 hours. The slow simmer melds flavors beautifully, tenderizing the potatoes and infusing the broth with savory goodness. When I first tried this, I was amazed at how juicy the sausage stayed, with no greasiness at all.
Step 4 — Scramble, Sauté, and Top
While the soup finishes cooking, scramble the eggs until soft and creamy and sauté the mushrooms until they're lightly browned and crumbly—that adds a lovely texture contrast. Once the soup is ready, ladle it into bowls, then top each serving with the eggs and mushrooms. For an extra touch, sprinkle shredded cheddar cheese on top; it melts into just the right finish.
Things to Remember
The beauty of this Slow Cooker Breakfast Soup Recipe is its forgiving nature, but a few tips from my kitchen will help you avoid common hiccups and bring out the best in every batch.
- Doneness Cue: Potatoes should be tender but not mushy; test with a fork before serving.
- Temperature Trick: If soup cools too much, warm gently to avoid overcooking the eggs when reheating.
- Make-Ahead Move: Prepare the broth mixture the night before and refrigerate for a time-saving morning start.
- Common Pitfall: Don’t add the eggs into the slow cooker itself; scrambled eggs added at the end keep their creamy texture.
Ways to Serve It
Finishing Touches
I always like a little bit of sharp cheddar or even a sprinkle of fresh chives on top to brighten up the richness. A dollop of sour cream or a drizzle of hot sauce also pairs wonderfully if you’re craving a little zing. The mushrooms and eggs create a satisfying contrast, making every bite cozy and layered.
Plays Well With
Serve your Slow Cooker Breakfast Soup Recipe alongside warm toast, buttery breakfast biscuits, or even a fresh fruit salad to balance the hearty flavors. I’ve found crispy bacon or a side of roasted veggies also really complements this soup when you want a bigger spread.
Simple Plating Upgrades
For casual mornings, a rustic bowl works perfectly. But if you want to impress brunch guests, garnish with fresh herbs, arrange the mushrooms and eggs artfully, and serve with split mini bagels or flaky croissants on the side. It’s all about making it feel a little special with minimal fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep leftover soup in airtight glass containers for up to 3 days in the refrigerator. The potatoes may absorb some broth over time, so give it a good stir and add a splash of broth or water when reheating for the best texture.
Freezing Tips
This soup freezes well but keep the scrambled eggs separate if possible—they can become rubbery when frozen. Freeze in freezer-safe containers and thaw overnight in the fridge before reheating. The broth and sausage hold their flavor beautifully after freezing.
Reheating Slow Cooker Breakfast Soup Recipe Without Drying Out
Reheat gently in a pot over low heat on the stove, stirring occasionally and adding a splash of broth or water to keep it creamy. The microwave works too if you cover the bowl and heat in short intervals, stirring in between. Avoid high heat that dries the soup out or toughens leftover eggs and sausage.
Frequently Asked Questions
You can swap the sausage for plant-based sausage alternatives and use vegetable broth instead of chicken broth to adapt it for vegetarians. Just ensure the Hollandaise packet is vegetarian-friendly or use a homemade substitute.
Absolutely! Prep all the ingredients except the eggs and mushrooms the night before. Refrigerate the slow cooker insert and start cooking in the morning for a fresh finish.
You can substitute with a splash of cream and a squeeze of lemon juice or a rich béchamel sauce to mimic the creamy tang of Hollandaise.
Yes, using a slow cooker liner makes cleanup easier and won’t affect cooking, but be sure not to overfill your slow cooker to avoid spills.
Final Thoughts
Making this Slow Cooker Breakfast Soup Recipe has become one of my favorite ways to serve a cozy breakfast that's fuss-free but feels homemade and thoughtful. You’ll enjoy the way the sausage, potatoes, and creamy broth meld, topped with fresh scrambled eggs and mushrooms that bring it all together. Give yourself this easy indulgence and wake up to a bowl that warms you inside and out.
PrintFull Printable Recipe
Slow Cooker Breakfast Soup Recipe
A hearty and comforting Slow Cooker Breakfast Soup featuring breakfast sausage, potatoes, tomatoes, and a creamy Hollandaise sauce base. Topped with scrambled eggs and sautéed mushrooms, this easy-to-make soup is perfect for starting your morning with warmth and flavor.
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
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 mix
- 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 Ingredients: Slice the breakfast sausage links into bite-sized pieces and dice the potatoes. Mince the garlic cloves and cook the mushrooms in a skillet until tender and crumbled. Scramble the eggs separately and set aside.
- Add to Slow Cooker: Place the sliced sausage, diced potatoes, and the can of undrained diced tomatoes into the slow cooker.
- Mix Broth and Sauce: In a mixing bowl, whisk together the chicken broth, minced garlic, and Hollandaise sauce packet 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. Cover the slow cooker with its lid.
- Slow Cook the Soup: Cook on high heat for 4 hours or on low heat for 8 hours until the potatoes are tender and the flavors have melded.
- Serve: Ladle the soup into bowls and top each serving with the scrambled eggs and crumbled sautéed mushrooms. Optionally sprinkle with shredded cheddar cheese for extra flavor.
- Accompaniment: Serve the soup hot alongside fresh toast or breakfast biscuits for a complete meal.
Notes
- For a vegetarian version, substitute breakfast sausage with a plant-based sausage alternative and use vegetable broth.
- The Hollandaise sauce packet can be substituted with homemade Hollandaise or a prepared sauce of your choice.
- Make sure to cook the scrambled eggs and mushrooms beforehand to maintain their texture and avoid overcooking in the slow cooker.
- If you prefer a thicker consistency, you can reduce the amount of broth or mash some of the potatoes after cooking.
- To enhance flavor, add herbs like thyme or parsley when adding ingredients to the slow cooker.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Leave a Reply