Description

This slow cooker Cajun potato soup is the definition of easy comfort food with attitude. Tender potatoes simmer low and slow with smoky Andouille sausage, classic Cajun spices, and a creamy, cheesy finish that makes every spoonful rich and satisfying. The crock pot does most of the work, letting the flavors deepen while you go about your day—perfect for busy nights when you still want something hearty and homemade.

Ingredients

Scale

1 tablespoon olive oil
13.5 ounces Andouille sausage, sliced into coins
4 russet potatoes, peeled and chopped into small chunks
1 cup diced bell pepper (red, green, or a mix)
1 cup chopped onion
½ cup diced celery
½ cup sliced carrots
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1 teaspoon salt
1 teaspoon ground black pepper
3 cups chicken broth
1 cup milk
½ cup heavy whipping cream
1 cup shredded cheddar cheese
Sliced green onions, for garnish
Hot sauce (like Tabasco), for serving

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Instructions

Warm the olive oil in a skillet over medium heat. Add the sausage slices and cook until browned on both sides, then remove from heat.
Place the sausage, potatoes, bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and pepper into the slow cooker.
Pour in the chicken broth and stir everything together until evenly combined.
Cover and cook on high for 3 hours or low for 5 hours, until the potatoes are fork-tender.
Stir in the milk and continue cooking for 1 more hour.
Add the whipping cream and shredded cheese, stirring until the cheese fully melts and the soup turns creamy—about 15 minutes.
Ladle into bowls and finish with sliced green onions and a splash of hot sauce, if desired.

Notes

Helpful Notes & Tips

Boost the Flavor: Searing the sausage first adds a deeper, smoky taste, but if you’re short on time, you can skip this step and add it straight to the slow cooker.
Veggie Swaps: This soup is flexible. Toss in green beans, corn, or stir in fresh spinach during the final hour for extra color and nutrients.
Creaminess Control: For a lighter soup, replace part of the broth with low-fat milk. Want it ultra-rich? Use heavy cream instead of whipping cream or add 4 ounces of cream cheese when you stir in the milk. Yukon gold potatoes also help thicken the soup naturally.
Adjust the Heat: Cajun seasoning levels vary. Start modest, taste near the end, and add more if you want extra spice. Prefer mild? Use less or choose a gentler blend.

Serving Ideas

This soup pairs beautifully with crusty French bread, garlic toast, or a slice of warm cornbread. It’s hearty enough to stand alone but even better with something to soak up every creamy drop.

Storage

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep it smooth.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Dinner

Nutrition

Calories: 348 kcal
Sugar: 6 g
Sodium: 592 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 46 mg