Slow Cooker Cajun Potato Soup Recipe

Introduction

This Slow Cooker Cajun Potato Soup is a comforting and flavorful dish that brings a spicy twist to classic potato soup. Packed with andouille sausage, fresh vegetables, and a creamy base, it’s perfect for cozy dinners or easy meal prep.

Ingredients

• 1 tablespoon olive oil
• 1 13.5 ounce package andouille sausage (sliced into 1/4-inch rounds)
• 4 russet potatoes (peeled and cut into bite-sized pieces)
• 1 cup diced bell pepper (red or green)
• 1 cup onion (diced)
• 1/2 cup diced celery
• 1/2 cup sliced carrots
• 1 tablespoon minced garlic
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups chicken broth
• 1 cup milk
• 1/2 cup whipping cream
• 1 cup cheddar cheese (shredded)
• Green onions (sliced for serving)
• Tabasco sauce (for serving)

Instructions

1. Step 1: Heat the olive oil in a pan over medium heat and brown the andouille sausage slices on both sides until they develop a nice color. Set aside.
2. Step 2: Add the browned sausage, potatoes, bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and black pepper to the slow cooker.
3. Step 3: Pour the chicken broth over the ingredients in the slow cooker and stir gently to combine. Cook on high for 3 hours or on low for 5 hours.
4. Step 4: Stir in the milk, then continue cooking for another hour on the same setting.
5. Step 5: Add the whipping cream and shredded cheddar cheese to the soup, stirring until the cheese melts, about 15 minutes.
6. Step 6: Serve hot with sliced green onions and a dash of Tabasco sauce to taste.

Tips & Variations

• For a thicker soup, mash some of the potatoes before adding the cream and cheese.
• Use smoked sausage or kielbasa as an alternative to andouille for a milder flavor.
• Add a splash of hot sauce or extra Cajun seasoning if you prefer a spicier soup.
• For a dairy-free version, substitute milk and cream with coconut milk or a plant-based alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dairy from curdling, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a slow cooker?

Yes, you can make this soup on the stove by simmering all ingredients (except the milk, cream, and cheese) in a large pot for about 30 minutes until the potatoes are tender. Then stir in the milk, cream, and cheese and cook until melted.

Is this soup freezer-friendly?

It’s best to avoid freezing this soup because the cream and cheese can separate when thawed. If you want to freeze it, omit the cream and cheese, then add them fresh when reheating.

Slow Cooker Cajun Potato Soup Recipe

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★★★★★

4.6 from 115 reviews

• Author: Isabella
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Cajun Potato Soup is a hearty and flavorful dish perfect for cozy meals. Featuring tender potatoes, spicy andouille sausage, and a blend of vegetables simmered in a creamy, cheesy broth with a Cajun kick, it’s an easy one-pot recipe that combines convenience with bold Southern flavors.

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Ingredients

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Main Ingredients

• 1 tablespoon olive oil
• 1 (13.5 ounce) package andouille sausage, sliced into 1/4-inch rounds
• 4 russet potatoes, peeled and cut into bite-sized pieces
• 1 cup diced bell pepper (red or green)
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup sliced carrots
• 1 tablespoon minced garlic
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups chicken broth
• 1 cup milk
• 1/2 cup whipping cream
• 1 cup shredded cheddar cheese
• Green onions, sliced (for serving)
• Tabasco sauce (for serving)

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Instructions

1. Brown the sausage: Heat the olive oil in a pan over medium heat. Add the sliced andouille sausage and cook, turning occasionally, until both sides are nicely browned. This step intensifies the sausage’s flavor.
2. Add ingredients to slow cooker: Transfer the browned sausage, potatoes, diced bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and black pepper into the slow cooker. Stir to combine the ingredients.
3. Pour in broth and cook: Pour the chicken broth over the sausage and vegetable mixture and stir again. Cook on high for 3 hours or on low for 5 hours to allow the flavors to meld and the potatoes to soften.
4. Add milk and continue cooking: After the initial cooking period, stir in the milk and cook the soup for an additional hour to blend the creaminess without curdling the milk.
5. Incorporate cream and cheese: Stir in the whipping cream and shredded cheddar cheese into the soup. Cook for about 15 more minutes until the cheese is fully melted and the soup thickens slightly.
6. Serve: Ladle the soup into bowls and garnish with sliced green onions and a dash of Tabasco sauce for added heat and flavor.

Notes

• For thicker soup, mash some of the potatoes before adding the cream and cheese.
• Adjust the Cajun seasoning and Tabasco sauce to control spice level.
• Use low-fat milk and cheese for a lighter version.
• This soup stores well and often tastes better the next day after flavors have melded further.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 4 hours 15 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Cajun

Keywords: Cajun soup, potato soup, slow cooker recipe, andouille sausage soup, creamy potato soup, easy slow cooker meal