Serve up low-carb comfort in less than an hour with this super easy recipe that delivers cheesy, savory goodness!
My mom used to make an insanely delicious corn and potato chowder. It was decadently rich, creamy, and savory—but also a massive carbo-load. Even as I happily embrace a low-carb lifestyle, I sometimes fantasize about her chowder. It delivered the kind of deep satisfaction that’s hard to get without potatoes.
When I mentioned my nostalgia for that dish, my partner suggested we try this keto sausage soup in the Instant Pot he had just purchased. He might’ve just wanted to try out his new toy, but I was game.
The experiment was a huge success! I’ve never made a soup that turned out this deeply flavored in less than an hour. The combo of heavy cream, cream cheese, and cheddar cheese makes for a velvety broth brimming with richness. The sausage adds lots of spicy, savory notes, and the mashed cauliflower bits contribute a texture that’s surprisingly potato-like. Every spoonful filled me with the same kind of comfort I had felt from my mom’s chowder—alongside the pride of sticking with my low-carb goals!
How to make this recipe in a Crock-Pot
No Instant Pot? No problem. Making this soup in a slow cooker is just as easy, though it takes a bit longer. Here’s how:
- Start by browning the ground sausage in a skillet on the stovetop until it’s no longer pink inside. Drain off excess grease and transfer it to your slow cooker.
- Add the chicken broth, salt, and cauliflower florets. Stir to combine.
- Cook on low for five hours or on high for three hours.
- When there’s half an hour left in the cook time, cut the cream cheese into cubes and stir it into the slow cooker. This helps it melt evenly.
- At the end of cooking, use a potato masher to break up the cauliflower florets for a thicker texture, if desired. Taste and adjust the seasonings to your liking.
- Reduce the heat to “keep warm” and stir in the cheddar cheese until it’s melted and combined.
- Let the soup rest on the “keep warm” setting for about five minutes to allow it to thicken before serving.
How do I store leftovers?
Let your keto sausage soup cool completely before storing it—but don’t leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftover soup for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring or whisking frequently to restore creaminess.
Similar recipes to try
Hungry for more low-carb soup recipes? Try this Keto French Onion Soup Recipe, this one for Healthy Roasted Tomato-Basil Soup, this one for Healthy Cabbage Soup, this one for a hearty Sausage And Kale Soup, this Low-Carb Pizza Soup, and this Low-Carb Vegetable Beef Soup that’s also Paleo-friendly and Whole30-compliant.
Instant Pot Keto Sausage Soup
Ingredients
- 1 pound hot ground sausage
- 4 cups chicken broth
- 1 teaspoon salt
- 16 ounces fresh cauliflower cut into florets
- 1 cup heavy cream
- 12 ounces cream cheese softened
- 2 cups cheddar cheese freshly shredded, plus more for optional garnish
Instructions
- In a skillet over medium-high heat, brown the sausage until no longer pink, using a wooden spoon to break it up into small pieces, which takes about 8-10 minutes. Alternatively, you may use the sauté function on the Instant Pot to brown the sausage, which takes about 5-7 minutes. You do not have to drain the grease unless desired.
- Transfer the sausage to the Instant Pot. Add the broth, salt, and cauliflower. Stir to combine.
- Close the lid and seal the vent. Cook on high pressure for 20 minutes. Quick release the steam. Press cancel.
- Remove the lid. Use a potato masher to gently break apart the cauliflower into small pieces.
- Add the heavy cream and cheeses. Stir until combined. Let the soup sit for 2–3 minutes with the Instant Pot on “keep warm” so the cheese can fully melt and the soup can thicken slightly.
- Taste and adjust seasonings to your taste. For a smoother soup, blend with an immersion blender.
- Top with more cheddar cheese, if desired. Serve hot.
Made this a few years back and loved it finally did it a huge batch again today for my nephew’s baptism. To die for….
So thrilled to hear it was a hit at your nephew’s baptism Beth! Thanks so much
Sounds delicious!! … but my gall bladder isn’t going to like all that high fat dairy. Think I may try to make it with some lower fat options … Turkey or chicken sausage and lower fat dairy. Has anyone tried that?
That sounds like a great idea! Let us know how it turns out please