Slow Cooker Cajun Potato Soup
A Hearty Bowl of Comfort with a Cajun Kick
Warm up your soul with this Slow Cooker Cajun Potato Soup—a delightful fusion of bold flavors and creamy textures. Smoky andouille sausage, tender vegetables, and velvety potatoes come together to create a rich, satisfying dish perfect for chilly days.
The magic lies in the Cajun seasoning, which infuses every spoonful with just the right amount of spice, balanced beautifully by creamy milk, whipping cream, and cheddar cheese. This one-pot wonder is not only easy to prepare but also irresistibly delicious.
Whether you’re feeding a crowd or indulging solo, this soup is a guaranteed crowd-pleaser. Pair it with crusty bread for a complete meal, and don’t forget the Tabasco for an extra kick!
Slow Cooker Cajun Potato Soup Ingredients
- Andouille Sausage: Smoky and flavorful, this adds a robust, meaty depth that defines the dish’s Cajun character.
- Russet Potatoes: The creamy backbone of the soup, providing hearty texture and comfort in every bite.
- Cajun Seasoning: A bold blend of spices that brings warmth and a signature kick to this Southern-inspired recipe.
- Bell Peppers, Onion, Celery, and Carrots: The aromatic quartet that forms the flavorful foundation of this classic soup.
- Cheddar Cheese: Melting into the broth, it adds richness and an irresistible creaminess to the dish.
- Chicken Broth: The savory liquid base that ties all the ingredients together, enhancing their natural flavors.
Slow Cooker Cajun Potato Soup: Tips, Pairings, and FAQs
Recipe Tips
- Perfect Your Potatoes: For the creamiest results, use russet potatoes. They break down slightly during cooking, giving the soup a velvety texture. Cut them into uniform bite-sized pieces to ensure even cooking.
- Don’t Skimp on the Browning: Searing the andouille sausage before adding it to the slow cooker enhances its smoky flavor and gives the soup a deeper, richer taste. This step also prevents a greasy finish, so don’t skip it!
- Adjust the Spice Level: Cajun seasoning brings bold heat, but you can tailor the spice to your liking. For a milder soup, use less seasoning and skip the Tabasco garnish. If you’re craving more kick, add extra Cajun seasoning or diced jalapeños.
What to Serve with Slow Cooker Cajun Potato Soup
- Crusty French Bread: Pair this hearty soup with a warm loaf of French bread or a baguette. Its crunchy crust and soft interior are perfect for dipping into the creamy broth.
- Simple Green Salad: A light, crisp salad with mixed greens, cucumber, and a tangy vinaigrette balances the richness of the soup, adding a refreshing contrast to the bold Cajun flavors.
- Cornbread: Sweet and fluffy cornbread is a classic Southern accompaniment that complements the smoky sausage and creamy potatoes, making it a comforting, well-rounded meal.
Frequently Asked Questions
- Can I make this soup ahead of time?
Absolutely! Prepare the soup as instructed, but hold off on adding the milk, cream, and cheese until reheating. This ensures the soup stays fresh and creamy when served. - Can I substitute the andouille sausage?
Yes, smoked sausage or chorizo are great alternatives. For a vegetarian option, omit the sausage and add a can of smoked paprika-spiced beans for added protein and flavor. - How can I thicken the soup further?
If you prefer a thicker consistency, mash a portion of the cooked potatoes before adding the milk and cream. Alternatively, mix a tablespoon of cornstarch with water and stir it in during the final cooking stage. - Can I freeze the leftovers?
This soup freezes well without the milk, cream, and cheese. Store in an airtight container for up to three months, and add the dairy ingredients when reheating to preserve the creamy texture.
Slow Cooker Cajun Potato Soup
The magic lies in the Cajun seasoning, which infuses every spoonful with just the right amount of spice, balanced beautifully by creamy milk, whipping cream, and cheddar cheese. This one-pot wonder is not only easy to prepare but also irresistibly delicious
Ingredients
- 1 13.5-ounce package andouille sausage, sliced into ¼-inch rounds
- 4 russet potatoes peeled and cut into bite-sized pieces
- 1 cup diced onion
- 1 cup diced bell pepper red or green
- ½ cup diced celery
- ½ cup sliced carrots
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chicken broth
- 1 cup milk
- ½ cup whipping cream
- 1 cup shredded cheddar cheese
- Green onions sliced for garnish
- Tabasco sauce for serving
Instructions
- Sear the sausage: Heat the olive oil in a skillet over medium heat. Add the sliced andouille sausage and cook until both sides are golden brown, approximately 4-5 minutes. If needed, drain any excess fat.
- Prepare the slow cooker: Transfer the browned sausage to the slow cooker. Layer the diced potatoes, onion, bell pepper, celery, and carrots over the sausage. Add the minced garlic, Cajun seasoning, salt, and black pepper.
- Incorporate the broth: Pour the chicken broth evenly over the mixture. Stir gently to combine the ingredients thoroughly.
- Cook: Cover the slow cooker and set it to cook on high for 3 hours or low for 5 hours, until the potatoes and vegetables reach a tender consistency.
- Add milk: Once the primary cooking time has elapsed, stir in the milk and allow the soup to continue cooking on low heat for an additional hour.
- Finish with cream and cheese: Stir in the whipping cream and shredded cheddar cheese. Allow the cheese to melt completely into the soup, which should take approximately 15 minutes.
- Serve: Ladle the soup into bowls, then garnish with sliced green onions. Serve with a dash of Tabasco sauce for added spice, if desired.
