Slow Cooker Breakfast Soup
A sweet potato & tomato based soup that features your favorite breakfast foods as toppings.
- 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.
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