Description
Creamy, smoky, and packed with Cajun flavor, this Crockpot Cajun Potato Soup is the definition of cozy. With tender potatoes, vibrant veggies, and spicy andouille sausage, it’s a slow-simmered comfort dish perfect for cold nights.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 (13.5 oz) package andouille sausage, sliced into 1/4-inch rounds
- 4 russet potatoes, peeled and chopped
- 1 cup diced bell pepper (red or green)
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 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
- 1/2 cup whipping cream
- 1 cup cheddar cheese, shredded
- Green onions, sliced, for serving
- Tabasco sauce, for serving
Instructions
- In a skillet, heat olive oil over medium heat. Sear andouille sausage slices until golden on both sides.
- Add sausage, chopped potatoes, bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and pepper to the slow cooker.
- Pour in chicken broth and stir gently to combine.
- Cover and cook on HIGH for 3 hours or LOW for 5 hours, until potatoes are fork-tender.
- Stir in milk and continue cooking for 1 additional hour.
- Stir in whipping cream and cheddar cheese. Cook for 15 more minutes, until cheese melts.
- Serve hot, topped with sliced green onions and a dash of Tabasco if desired.
Notes
Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently on stovetop or in the microwave. Use plant-based sausage, dairy-free cream, and veggie broth for a vegetarian version. Mash some potatoes to thicken the soup if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 870mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
