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–+ servings
Slow Cooker Cajun Potato Soup

Creamy Slow Cooker Cajun Potato Soup That Warms the Soul

This Slow Cooker Cajun Potato Soup is a rich and creamy dish that warms the soul with bold, spicy flavors and comforting textures.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Cajun
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Any cooking oil can be substituted.
  • 1 pound Andouille Sausage Swap for turkey sausage or plant-based options.
  • 4 medium Russet Potatoes Sweet potatoes can add sweetness.
  • 1 medium Bell Pepper Any color works.
  • 1 medium Onion Yellow or white onions are ideal.
  • 2 stalks Celery Green parts of leeks can be a good substitute.
  • 2 medium Carrots Feel free to skip or use parsnips.
  • 3 cloves Garlic Garlic powder can work if fresh is unavailable.
For Seasoning
  • 2 tablespoons Cajun Seasoning Adjust to your heat preference.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper Low-sodium versions are a good option.
For the Broth and Creaminess
  • 4-6 cups Chicken Broth Vegetable broth for a vegetarian twist.
  • 1 cup Milk Almond or coconut milk for dairy-free.
  • 1/2 cup Whipping Cream Substitute with more milk or cashew cream.
For Serving
  • 1 cup Cheddar Cheese Omit for dairy-free version.
  • 1/4 cup Green Onions Can be replaced with chives.
  • to taste Tabasco Sauce Optional for extra kick.

Equipment

  • Slow Cooker
  • skillet
  • Cutting Board
  • Knife

Method
 

Cooking Steps
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced andouille sausage and cook for 4-5 minutes until browned.
  2. Transfer the sausage into the slow cooker and add chopped russet potatoes, bell pepper, onion, celery, carrots, and minced garlic. Sprinkle in Cajun seasoning, salt, and pepper.
  3. Pour in enough chicken broth to cover the ingredients, using about 4-6 cups. Stir gently to combine.
  4. Cover the slow cooker and cook on high for 3 hours or on low for 5 hours, until the potatoes are tender.
  5. Stir in 1 cup of milk for creaminess; cook on low for another hour.
  6. Add 1/2 cup of whipping cream and 1 cup of shredded cheddar cheese; stir until melted and creamy. Simmer for 15 minutes.
  7. Ladle into bowls, garnish with sliced green onions, and serve with Tabasco sauce if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 32gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Customize the soup by adjusting spice levels and adding different vegetables based on preference. Store leftovers properly in the fridge or freezer.

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