Description
This Slow Cooker Cajun Potato Soup delivers comforting warmth with a spicy kick, featuring smoky andouille sausage, hearty potatoes, and a medley of vegetables slow-cooked to perfection. Rich with creamy milk, whipping cream, and sharp cheddar cheese, it’s the ultimate cozy meal with bold Cajun flavors.
Ingredients
Scale
Sausage and Vegetables
- 2 tablespoons Olive Oil
- 1 pound Andouille Sausage, sliced
- 4 medium Russet Potatoes, diced
- 1 cup Diced Bell Pepper
- 1 cup Diced Onion
- 1 cup Diced Celery
- 1 cup Sliced Carrots
- 4 cloves Minced Garlic
Seasonings and Liquids
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 cups Chicken Broth
- 1 cup Milk
- 1 cup Whipping Cream
- 1 cup Shredded Cheddar Cheese
Garnish and Optional
- 1 bunch Green Onions, sliced
- Tabasco Sauce, to taste (optional)
Instructions
- Brown the Sausage: Heat olive oil in a skillet over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes until golden and browned, then transfer the sausage to the slow cooker.
- Combine Vegetables and Seasonings: Add diced potatoes, bell pepper, onion, celery, sliced carrots, and minced garlic into the slow cooker with the sausage. Sprinkle in Cajun seasoning, salt, and black pepper, mixing everything well.
- Add Broth: Pour chicken broth over the ingredients in the slow cooker, ensuring it covers all the vegetables evenly.
- Slow Cook: Cover the slow cooker and cook the soup on LOW for 6-7 hours, or alternatively on HIGH for 3-4 hours, allowing the flavors to meld and vegetables to soften.
- Add Dairy: About 30 minutes before serving, stir in the milk, whipping cream, and shredded cheddar cheese to enrich and thicken the soup.
- Serve and Garnish: Ladle the hot soup into bowls, garnish with sliced green onions, and offer Tabasco sauce on the side for those wanting an extra spicy kick.
Notes
- You can adjust the heat level by modifying the amount of Cajun seasoning and Tabasco sauce according to your preference.
- Use low-fat milk and reduced-fat cheese for a lighter version of the soup.
- If you prefer a smoother texture, blend a portion of the soup before adding the dairy ingredients.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
- Substitute andouille sausage with smoked sausage if andouille is unavailable.
