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.