Craving creamy comfort with a kick? This Slow Cooker Cajun Potato Soup is smoky, cheesy, and bursting with flavor! It’s an easy, comforting weeknight dinner!
It’s super easy to make because the slow cooker does all the work, and then you can enjoy this soup that the whole family will love, and this will likely become one of your favorite Slow Cooker Recipes!
Table of Contents
Why You’ll Love Cajun Potato Soup
- Easy – It’s super easy made in the slow cooker. So it cooks while you’re away, and ready when you come home.
- Flavor – Since it is slow cooked, the flavors have time to fully develop, so it is creamy, smoky, and incredibly delicious!
- Comforting – It’s like an old fashioned potato soup but with a spicy kick!
- Texture – It’s thick, creamy and oh so comforting!
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Andouille sausage – Gives the soup great flavor. To kick up the spicy heat, you could use chorizo instead.
- Russet Potatoes – I used russet potatoes. However, you could use yukon gold or red potatoes instead.
- Bell pepper – You can use either red or green, or a combination of both.
- Cajun seasoning – You can buy store-bought seasoning, use creole seasoning, or make your own cajun seasoning. I make my own because store-bought seasoning has too much salt for me.
- Chicken Broth – I use a low sodium chicken broth.
- Milk – Whole milk will be the creamiest. You can use low-fat milk, like 2% or 1%, but I don’t recommend skim milk.
- Heavy Whipping Cream – This gives it awesome creaminess.
- Cheddar cheese – You’ll need a cup of shredded cheddar cheese.
How To Make Slow Cooker Cajun Potato Soup
Heat the oil in a pan and brown the sausage on both sides.
Add the potatoes, bell pepper, onion, celery, carrots, garlic, and seasonings to the slow cooker.
Then add the browned sausage.
Pour the broth over the sausage and vegetables and stir to combine. Cook on high for 3 hours or low for 5, then stir in the milk and continue cooking for another hour.
Pour in the cream.
Add the cheese and cook until the cheese melts, about 15 minutes.
Serve with a sprinkle of green onions and a dash of tabasco sauce.
Recipe Tips
Extra Sausage Flavor: Browning the sausage beforehand adds additional flavor, but it’s not essential. If you’re short on time, simply add it raw to the slow cooker.
Veg It Up: Feel free to experiment with your favorite veggies! Chopped green beans, corn, or even a handful of spinach in the last hour of cooking make great additions.
Adjust Level of Creaminess: Want a lighter soup? Substitute some of the chicken broth with low-fat milk. For an extra creamy experience, use heavy cream instead of whipping cream, or add 4 oz of cream cheese when you add the milk. Lastly, try using Yukon gold potatoes as they break down more and thicken the soup to make it extra creamy.
Spice it Up (or Down): Start with the recommended amount of Cajun seasoning and adjust to your preference. For a milder soup, use less seasoning or a milder blend.
Variations
Chicken: Instead of sausage, use shredded cooked chicken for a lighter protein option.
Shrimp: For a seafood twist, add cooked and deveined shrimp during the last hour of cooking.
Tofu: Crumbled and pan-fried tofu provides a plant-based protein alternative.
What To Serve With Slow Cooker Cajun Potato Soup
Serve with your favorite bread, cornbread, rolls, or crackers, with a green salad. Below are some suggestions.
- Fresh Chopped Vegetable Salad
- Cajun Honey Jalapeno Slaw
- Spinach Salad with Warm Bacon Dressing
- Breadsticks
- Cornbread
FAQs
Absolutely! Prepare the soup according to instructions, up to the point of adding the milk and cream. Let it cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, then stir in the milk, cream, and cheese as directed.
Leftover: Store leftover soup in an airtight container in the refrigerator for 3 to 5 days.
Yes, Yukon Gold potatoes or even red potatoes will work well in this recipe. They might break down slightly more than russet potatoes, resulting in a thicker soup.
You can easily create your own cajun seasoning by following my simple Cajun Seasoning Recipe.
Yes, this soup freezes well. Let the soup cool completely, then transfer it to a freezer-safe, airtight container. It will last for up to 3 months. Thaw overnight in the refrigerator before reheating.
1) Mash some of the cooked potatoes in the pot before adding the milk and cream.
2) Make a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons of water) and stir it into the soup during the last 15 minutes of cooking.
3) Roux: For a more traditional approach, make a roux by melting 1 tablespoon of butter in a pan, whisking in 1 tablespoon of flour, and cooking for 1 minute. Gradually whisk the roux into the soup until thickened.
For more warm comforting soup recipes, check out our Flavor Mosaic Soup Recipes collection.
Recipe
Slow Cooker Cajun Potato Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 13.5 ounce package andouille sausage sliced into 1/4-inch rounds
- 4 russet potatoes peeled and cut into bite sized pieces
- 1 cup diced bell pepper red or green
- 1 cup onion diced
- 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
- Heat the oil in a pan and brown the sausage on both sides.
- Add the sausage, potatoes, bell pepper, onion, celery, carrots, garlic, and seasonings to the slow cooker.
- Pour the broth over the meat and vegetables and stir to combine. Cook on high for 3 hours or low for 5, then stir in the milk and continue cooking for another hour.
- Add the cream and cheese and cook until the cheese melts, about 15 minutes.
- Serve with a sprinkle of green onions and a dash of tabasco sauce.
Notes
Recipe Tips:
Extra Flavor: Browning the sausage beforehand adds additional flavor, but it’s not essential. If you’re short on time, simply add it raw to the slow cooker. Add Veggies: Feel free to experiment with your favorite veggies! Chopped green beans, corn, or even a handful of spinach in the last hour of cooking make great additions. Adjust Level of Creaminess: Want a lighter soup? Substitute some of the chicken broth with low-fat milk. For an extra creamy experience, use heavy cream instead of whipping cream, or add 4 oz of cream cheese when you add the milk. Lastly, try using Yukon gold potatoes as they break down more and thicken the soup to make it extra creamy. Spice it Up (or Down): Start with the recommended amount of Cajun seasoning and adjust to your preference. For a milder soup, use less seasoning or a milder blend.Serving Suggestions:
Serve this with French bread, garlic bread, or make up your favorite cornbread.Browning the sausage in a pan is optional, but I find it brings out more flavor.
Jennifer says
Hello Michele!
I am a newcomer to your site, and I could not be more delighted! I think you are a fabulous chef, and I have been enjoying your ideas more than you could know. <3 You get my mouth watering, and me wanting to try just about everything you present! TY! 🙂
I was in the mood for some good potato soup, and even though I had to do some substitutions due to not having some items on hand, it turned out really good! I did not have the sausage (unfortunately – that will be extra delicious!) I only had some ground pork, and only had 2 potatoes, and husband requested corn, and I used your tips on making it extra creamy, so I put in some heavy cream instead of all milk, and about 1/3 cup of sour cream.
Big fat yummy!!! The spices are a flavor I have not ever put in soup, and we have happy, satisfied, full bellies. Thank you for your cooking brilliance ! I can't wait till Thanksgiving to make your Pumpkin Bread Pudding!!!
Thank you for your web site…
Blessings, 🙂 <3 Jennifer
Michele says
Hi Jennifer,
Thank you so much for the kind words. I’m so glad you liked it, and were able to make it with ingredients you had on hand, even if it meant a few substitutions. Our Pumpkin Bread Pudding is one of our most popular recipes, and be sure to try my sweet potato casserole at Thanksgiving because that is our #1 most popular Thanksgiving recipe!
Thanks,
Michele
Katie says
I made this twice in just a few weeks after it was posted. Once in the slow cooker and once on stovetop. It’s incredibly delicious and a big hit with everyone who tries it. The andouille sausage flavor reminds me of my Louisiana upbringing so this has quickly become my #1 comfort food.
Michele says
Hi Katie,
I’m so glad you tried this new recipe. It does taste incredible, and I’m glad it reminded you of home. Thanks for sharing your experience and be sure to check out our other Cajun recipes as well.
Thanks,
Michele