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slow cooker breakfast soup in a blue bowl with a spoon and two halves of toast on the side
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4.57 from 16 votes

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
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Breakfast, Dinner, Soup
Cuisine: American
Servings: 6
Calories: 567kcal

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 Hollondaise sauce
  • 1/2 cup bacon, cooked, drained, and crumbled
  • 4 scrambled eggs

Instructions

  • 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.

Notes

  • 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.

Nutrition

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