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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
