Slow Cooker Cajun Potato Soup Recipe

Slow Cooker Cajun Potato Soup delivers bold Louisiana flavor in every creamy bite. Smoky andouille sausage, tender vegetables, and hearty potatoes meld beautifully with a touch of Cajun spice, creating a rich, comforting dish that’s perfect for cozy evenings.

The slow cooker works its magic, allowing each ingredient to infuse the broth with irresistible depth. Creamy milk and whipping cream smooth out the heat, while melted cheddar adds a luscious finish that makes each spoonful indulgent yet balanced.

Simple to prepare yet full of character, this soup is a one-pot wonder ideal for busy weeknights or relaxed weekends. Serve it with a sprinkle of green onions and a splash of Tabasco for a vibrant, flavorful meal everyone will love.

Slow Cooker Cajun Potato Soup Ingredients

• Andouille Sausage – Brings a smoky, spicy backbone that infuses the broth with authentic Cajun character.
• Russet Potatoes – Provide hearty substance and a creamy texture as they gently break down in the slow cooker.
• Bell Peppers – Add sweet, vibrant notes that balance the savory spice.
• Onion & Celery – Form a classic aromatic base, deepening the soup’s rich, savory flavor.
• Cheddar Cheese – Melts into a velvety finish, giving each spoonful a decadent, comforting touch.
• Cajun Seasoning – The flavor spark that ties everything together with bold, zesty warmth.

Recipe Tips

1. Layer for Maximum Flavor
Brown the andouille sausage before adding it to the slow cooker to unlock its smoky depth. The caramelized edges enrich the broth and create a base of savory complexity that simply can’t be achieved with raw sausage.

2. Perfect Potato Texture
Choose russet potatoes for their starchy quality, which naturally thickens the soup. To avoid mushiness, cut them into uniform bite-sized pieces and resist stirring too often while cooking, allowing them to hold their shape while soaking up Cajun spices.

3. Balance the Heat
Cajun seasoning varies in intensity. Start with a modest amount and taste before serving. If you crave extra kick, add a splash of Tabasco or a pinch more seasoning at the end, keeping the creamy balance of milk and whipping cream intact.

What to Serve with Slow Cooker Cajun Potato Soup

Serve this rich, spicy soup with warm crusty bread or buttery cornbread to soak up every flavorful drop. A crisp green salad with a tangy vinaigrette adds freshness and cuts through the creamy texture. For a heartier spread, pair it with roasted vegetables or a light shrimp skewer for a Louisiana-inspired feast.

FAQ

Q: Can I make this soup ahead of time?
Yes. Prepare the soup a day in advance and refrigerate. Reheat gently on the stove or in the slow cooker, adding extra broth if it thickens.

Q: Can I use a different sausage?
Absolutely. Smoked kielbasa or chorizo works well if andouille isn’t available, though the flavor will vary slightly.

Q: How can I make it vegetarian?
Replace the sausage with smoked tofu or hearty mushrooms and use vegetable broth to maintain depth without meat.

Q: Will leftovers freeze well?
Yes, but for best texture, cool completely before freezing. Thaw overnight in the refrigerator and reheat slowly, adding a splash of milk or broth to restore creaminess.

Slow Cooker Cajun Potato Soup

The allure of this soup lies in the bold Cajun seasoning, which imparts a gentle heat and deep flavor to every spoonful. Smooth milk, rich whipping cream, and melted cheddar cheese create a velvety finish, transforming this dish into a satisfying, one-pot meal that requires minimal effort but delivers maximum taste.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 13.5-ounce package andouille sausage, cut into ¼-inch rounds
• 4 russet potatoes peeled and diced into bite-sized cubes
• 1 cup diced onion
• 1 cup diced red or green bell pepper
• ½ cup diced celery
• ½ 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
• ½ cup heavy whipping cream
• 1 cup shredded cheddar cheese
• Sliced green onions for garnish
• Tabasco sauce for serving

Method

 

1. Sear the Sausage
2. Warm the olive oil in a skillet set over medium heat. Add the andouille slices and cook for 4–5 minutes, turning as needed, until both sides are golden. Drain excess fat if necessary.
3. Assemble the Slow Cooker
4. Transfer the browned sausage to the slow cooker. Layer the potatoes, onion, bell pepper, celery, and carrots on top. Sprinkle with minced garlic, Cajun seasoning, salt, and black pepper.
5. Add the Broth
6. Pour the chicken broth evenly over the mixture and stir gently to combine all ingredients.
7. Slow Cook
8. Cover and cook on high for 3 hours or on low for 5 hours, until the vegetables and potatoes are tender.
9. Incorporate the Milk
10. Stir in the milk and continue cooking on low for an additional hour.
11. Finish with Cream and Cheese
12. Add the whipping cream and shredded cheddar. Allow the cheese to melt completely, about 15 minutes.

Notes

Ladle into bowls and top with sliced green onions. Offer Tabasco sauce on the side for those who prefer extra heat.