Slow Cooker Breakfast Soup
This Slow Cooker Breakfast Soup is a savory, slightly sweet soup studded with breakfast sausage, potatoes, and tomatoes before being topped with fluffy scrambled eggs and crisp, crumbled bacon. It’s sure to make any morning a good one!
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Breakfast, Dinner, Soup
Cuisine: American
Servings: 6
Calories: 567kcal
- 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 Hollondaise sauce
- 1/2 cup bacon, cooked, drained, and crumbled
- 4 scrambled eggs
To the bowl of your slow cooker, add the sausage, potatoes, and undrained tomatoes.
To a mixing bowl, add the broth, garlic, & hollaindaise packet. Whisk together until everything's smooth and evenly incorporated. Pour the mixture into the slow cooker.
Cover and cook on high for 4 hours, or overnight on low for 8 hours.
Ladle the soup into bowls, and top each with scrambled eggs and bacon. A sprinkle of shredded cheddar is optional. Serve with fresh toast, breakfast biscuits, or other hearty, crusty bread.
- Not a morning person? Get it cooking overnight on low and wake up to it ready to go.
- This is perfect for Thanksgiving, Christmas, or even Easter brunch- or any other time you need an easy, but hearty breakfast for a crowd.
- You could shortcut by using precut potatoes, or even refrigerated hashbrown potatoes.
Calories: 567kcal | Carbohydrates: 14g | Protein: 38g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 666mg | Sodium: 1551mg | Potassium: 1002mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 26.2mg | Calcium: 151mg | Iron: 7mg