Description
A hearty and flavorful Slow Cooker Cajun Potato Soup that combines smoky andouille sausage with tender vegetables and creamy cheese for a comforting meal with a spicy kick.
Ingredients
Scale
Meat and Oil
- 2 tablespoons Olive Oil
- 1 pound Andouille Sausage, sliced
Vegetables
- 4 medium Russet Potatoes, diced
- 1 cup Diced Bell Pepper
- 1 cup Diced Onion
- 1 cup Diced Celery
- 1 cup Sliced Carrots
- 4 cloves Minced Garlic
Seasonings and Broth
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 cups Chicken Broth
Dairy and Garnishes
- 1 cup Milk
- 1 cup Whipping Cream
- 1 cup Shredded Cheddar Cheese
- 1 bunch Green Onions, chopped (for garnish)
- Tabasco Sauce to taste (optional)
Instructions
- Brown the Sausage: Heat olive oil in a skillet over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes until golden brown. Transfer the browned sausage to the slow cooker.
- Add Vegetables and Seasoning: Into the slow cooker, add the diced potatoes, bell pepper, onion, celery, carrots, and minced garlic along with the sausage. Sprinkle the mixture with Cajun seasoning, salt, and black pepper, stirring gently to combine.
- Add Broth: Pour in the chicken broth, making sure it fully covers all the vegetables and sausage to create the soup base.
- Cook Soup: Cover the slow cooker and set it to cook on LOW for 6-7 hours or on HIGH for 3-4 hours, allowing flavors to meld and vegetables to soften.
- Add Dairy Ingredients: In the final 30 minutes of cooking, stir in the milk, whipping cream, and shredded cheddar cheese. Continue cooking until the cheese melts and the soup becomes creamy.
- Serve: Ladle the soup into bowls, garnish with chopped green onions and serve with Tabasco sauce on the side for an extra spicy kick if desired.
Notes
- You can substitute andouille sausage with smoked kielbasa for a slightly different smoky flavor.
- If you prefer a thicker soup, mash some of the potatoes in the slow cooker before adding dairy ingredients.
- Adjust Cajun seasoning and Tabasco sauce to your spice preference.
- This soup can be refrigerated for up to 3 days or frozen for longer storage.
