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Slow Cooker Cajun Potato Soup

Creamy Slow Cooker Cajun Potato Soup for Cozy Nights

Enjoy this Slow Cooker Cajun Potato Soup, featuring creamy russet potatoes, smoky sausage, and bold flavors perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 5 hours
Additional Cooking Time 1 hour
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive oil Adds richness and helps brown the sausage.
  • 12 ounces Andouille sausage A smoky, spicy sausage that gives the soup its bold flavor.
  • 4 medium Russet potatoes Break down during cooking, thickening the soup.
  • 1 medium Bell pepper Adds sweetness and color.
  • 1 medium Onion Creates a savory base flavor.
  • 2 stalks Celery Provides freshness and crunch.
  • 2 medium Carrots Contributes sweetness and texture.
  • 3 cloves Garlic Adds depth and aroma.
For the Flavor
  • 2 tablespoons Cajun seasoning The key spice giving the soup its heat.
  • 4 cups Chicken broth Combines all flavors in the soup.
For Creaminess
  • 1 cup Milk Ensures creaminess.
  • 1 cup Whipping cream Adds richness.
  • 1 cup Cheddar cheese Melts into the soup for cheesy flavor.
For Garnish
  • 2 tablespoons Green onions For garnish and freshness.
  • Tabasco sauce Optional additional heat for serving.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. In a skillet over medium heat, drizzle olive oil and add the andouille sausage. Cook until browned, about 5–7 minutes, then set aside.
  2. Chop the russet potatoes, bell pepper, onion, celery, carrots, and garlic into uniform pieces.
  3. Transfer the browned sausage into the slow cooker, add the chopped vegetables, and sprinkle with Cajun seasoning, salt, and pepper. Mix well.
  4. Pour in the chicken broth and stir to ensure everything is mixed and submerged.
  5. Cover and cook on high for 3 hours or low for 5 hours, until the vegetables are tender.
  6. Stir in the milk and let the soup cook on high for an additional hour.
  7. Add the whipping cream and shredded cheddar cheese, stirring gently, and cook on high for another 15 minutes until melted.
  8. Serve in bowls and garnish with fresh green onions and Tabasco sauce if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For a lighter option, substitute with low-fat milk or turkey sausage. Store in an airtight container for up to 3 days or freeze for up to 3 months.

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