Slow Cooker Cajun Potato Soup 

Slow Cooker Cajun Potato Soup is a hearty, flavorful dish that combines the creamy comfort of potatoes with the bold, spicy kick of Cajun seasoning. Infused with smoky andouille sausage and a medley of vegetables, this soup is perfect for cozy dinners or meal prepping. The slow cooking process melds the flavors beautifully, resulting in a rich and satisfying meal. Whether you're a fan of Cajun cuisine or simply looking for a comforting soup, this recipe is sure to become a favorite.

Ingredients

• 1 tablespoon olive oil
  
  

• 1 (13.5 oz) package andouille sausage, sliced into ¼-inch rounds
  
  

• 4 russet potatoes, peeled and cut into bite-sized pieces
  
  

• 1 cup diced bell pepper (red or green)
  
  

• 1 cup diced onion
  
  

• 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 whipping cream
  
  

• 1 cup shredded cheddar cheese
  
  

• Green onions, sliced (for serving)
  
  

• Tabasco sauce (for serving)
  
  

Directions

1. Prepare the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 3–4 minutes until lightly browned on both sides. Transfer the browned sausage to your slow cooker.
   
   

2. Add Vegetables and Seasonings: To the slow cooker, add the diced potatoes, bell pepper, onion, celery, carrots, and minced garlic. Sprinkle the Cajun seasoning, salt, and black pepper over the vegetables, ensuring everything is evenly distributed.
   
   

3. Pour in the Broth: Pour the chicken broth over the ingredients in the slow cooker. The liquid should just cover the vegetables. If needed, add a little more broth or water to ensure proper coverage.
   
   

4. Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and easily pierced with a fork. The vegetables should be completely cooked through and the flavors well combined.
   
   

5. Add Dairy and Cheese: In the last 30 minutes of cooking, stir in the milk and whipping cream. Add the shredded cheddar cheese and stir until melted and fully incorporated. Taste and adjust seasoning if needed.
   
   

6. Serve: Ladle the soup into bowls and garnish with sliced green onions. Serve with Tabasco sauce on the side for those who want extra heat.
   
   

Nutritional Information (per serving)

• Calories: Approximately 348 kcal
  
  

• Protein: 15g
  
  

• Fat: 22g
  
  

• Carbohydrates: 28g
  
  

• Fiber: 4g
  
  

• Sugar: 5g
  
  

• Sodium: 1,200mg