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Slow Cooker Cajun Potato Soup Recipe

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4.3 from 10 reviews

This hearty and flavorful Slow Cooker Cajun Potato Soup combines tender potatoes, smoky andouille sausage, and vibrant vegetables, all slow-cooked with Cajun seasoning for a comforting and spicy meal. Finished with creamy milk, whipping cream, and melted cheddar cheese, it’s a perfect dish to warm you up on a chilly day.

Ingredients

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

  1. Brown the Sausage: Heat the olive oil in a pan over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 4-5 minutes. This step enhances the sausage's flavor and adds richness to the soup.
  2. Prepare the Slow Cooker: Transfer the browned sausage to the slow cooker. Add the peeled and chopped potatoes, diced bell pepper, onion, celery, sliced carrots, minced garlic, Cajun seasoning, salt, and black pepper. Stir gently to combine all the ingredients.
  3. Add Broth and Start Cooking: Pour the 3 cups of chicken broth over the meat and vegetables in the slow cooker. Stir to mix everything evenly. Set the slow cooker to high and cook for 3 hours, or alternatively, set to low and cook for 5 hours to allow the flavors to meld and potatoes to become tender.
  4. Add Milk and Continue Cooking: After the initial cook time, stir in 1 cup of milk to the soup mixture. Continue cooking on the same setting for an additional hour. This adds creaminess to the soup without curdling the dairy.
  5. Incorporate Cream and Cheese: Stir in the 1/2 cup whipping cream and 1 cup shredded cheddar cheese. Cook for about 15 more minutes or until the cheese has fully melted into the soup, creating a luscious texture and rich flavor.
  6. Serve: Ladle the hot soup into bowls. Garnish with sliced green onions and add a dash of Tabasco sauce according to taste for a spicy kick. Serve warm and enjoy!

Notes

  • You can adjust the Cajun seasoning quantity based on your preferred spice level.
  • For a thicker soup, mash some of the potatoes in the slow cooker before adding the cream and cheese.
  • The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Use low-fat milk and reduced-fat cheese to make a lighter version of this soup.
  • Andouille sausage can be substituted with smoked sausage or chorizo for a different flavor profile.

Find it online: https://cookedbygrace.com/slow-cooker-cajun-potato-soup-recipe/