Slow Cooker Cajun Potato Soup: Easy Recipe
Cozy Crockpot Meal Soup.
A cozy, flavorful soup with tender potatoes and spicy Cajun sausage, all made effortlessly in the slow cooker.
I remember one chilly autumn afternoon, the light was just so soft and golden. I wanted to make something that felt like a hug in a bowl. I started pulling things out of the pantry—potatoes, some spicy sausage, a can of tomatoes. I didn't have a plan, really. But as it all simmered away in the slow cooker, this beautiful, spicy aroma took over the kitchen. It was one of those simple, perfect meals that just happens. Now, it's a staple in our home whenever the air gets a little crisp.
Why You'll Adore This Soup
- •Minimal hands-on time, maximum flavor.
- •The slow cooker does all the hard work for you.
- •It's hearty, filling, and so incredibly comforting.
- •Perfect for meal prep or a cozy weeknight dinner.
- •The spice level is easy to customize to your liking.
- •It makes your entire home smell amazing while it cooks.
Okay, I made this last night and wow. Just wow. My family couldn't get enough of it. My son, who is so picky, asked for seconds. The potatoes were so tender and the flavor was perfectly spicy. This is definitely going into our regular rotation. Thank you for such an easy, delicious recipe!
Essential Ingredient Guide
- Potatoes: I love using Yukon Golds. They get so creamy and hold their shape without turning to mush. Russets work too, they'll just make the soup a bit thicker, which is also lovely.
- Andouille Sausage: I use a good quality beef or turkey Andouille sausage. It brings that classic smoky, spicy flavor. Honestly, browning it first really deepens the taste and is worth the extra few minutes.
- Cajun Seasoning: This is where the magic is. Use a good quality blend, or even make your own! This way, you can control the salt and the heat to get it just right for your family.
Complete Cooking Process
- First, give the sausage a quick sear in a skillet. This little step builds so much flavor.
- Use the same pan to soften the onion, bell pepper, and celery—the classic 'trinity' of Cajun cooking.
- Toss the garlic in for just a minute at the end until it's fragrant.
- Combine everything (except the cream) in the slow cooker: the seared sausage, sautéed veggies, potatoes, broth, and seasonings.
- Give it a gentle stir.
- Set it on low and let it do its thing for 6-8 hours. Go about your day while your kitchen fills with the most wonderful aroma.
- When the potatoes are tender, stir in the heavy cream to create that luscious, creamy finish.
- For a thicker soup, gently mash some of the potatoes against the side of the pot.
- Taste it one last time and adjust the seasonings before serving.
Frequently Asked Questions
→Can I make this soup vegetarian?
Yes, you can! Omit the sausage and use a hearty vegetable broth. To add some smoky flavor, you could add a teaspoon of smoked paprika and some plant-based sausage.
→How can I make it thicker or thinner?
For a thicker soup, mash about a third of the potatoes with a fork or potato masher. For a thinner soup, simply add a bit more broth until it reaches the consistency you like.
→Can I freeze this soup?
Soups with potatoes and cream can sometimes change texture when frozen. If you plan to freeze it, I'd suggest doing so before adding the heavy cream. Then, you can add the cream when you're reheating it on the stove.
→Is this soup very spicy?
The heat level depends entirely on your Cajun seasoning and sausage. You can easily control it. Start with a smaller amount of seasoning and add more at the end if you want more of a kick.
Slow Cooker Cajun Potato Soup: Easy Recipe
Slow cooker cajun potato soup is bursting with flavors and easy to prep! These slow-cooked potatoes make a perfect dish.
Timing
Prep Time
15 minutes
Cook Time
6-8 hours on low
Total Time
Approx. 6 hours 15 minutes
Recipe Details
Ingredients
For the Soup
- 011 lb beef or turkey Andouille sausage, sliced into rounds
- 022 lbs Yukon Gold potatoes, peeled and diced
- 031 large yellow onion, chopped
- 041 green bell pepper, chopped
- 052 celery stalks, chopped
- 064 cloves garlic, minced
- 076 cups chicken or vegetable broth
- 081 (14.5 oz) can diced tomatoes, undrained
- 092 tablespoons Cajun seasoning (adjust to taste)
- 101 teaspoon dried thyme
- 111/2 teaspoon black pepper
- 121 cup heavy cream
For Garnish (Optional)
- 01Shredded sharp cheddar cheese
- 02Sliced green onions
- 03Sour cream
Instructions
In a large skillet over medium-high heat, brown the sausage slices until they have a nice color on both sides. You don't need to cook them all the way through. Transfer the sausage to your slow cooker, leaving the drippings in the pan.
To the same skillet, add the chopped onion, bell pepper, and celery. Sauté in the sausage drippings for about 5-7 minutes, until they're soft and fragrant. Add the minced garlic and cook for another minute. It'll smell amazing.
Transfer the cooked vegetables into the slow cooker with the sausage. Add the diced potatoes, chicken broth, diced tomatoes, Cajun seasoning, thyme, and black pepper. Give it all a gentle stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are completely tender.
Once the potatoes are soft, you can slightly mash some of them against the side of the pot with a spoon to thicken the soup, or use an immersion blender for just a few pulses for a creamier texture. Be careful not to blend it completely smooth.
Stir in the heavy cream until it's well combined. Let it warm through for another 10-15 minutes. Taste and adjust the seasoning if needed—it might need a bit more salt or Cajun spice.
Ladle the hot soup into bowls and serve with your favorite garnishes, like shredded cheese and green onions. Enjoy that cozy feeling.
Notes & Tips
- 1Feel free to add other vegetables like corn or carrots if you have them on hand.
- 2Adjust the amount of Cajun seasoning based on how spicy you and your family like your food.
- 3If your sausage renders a lot of fat, you can drain some of it before sautéing the vegetables.
Tools You'll Need
- •Don't skip browning the sausage. It adds a deep, savory flavor that you just can't get otherwise.
- •Use low-sodium broth so you can control the saltiness, as Cajun seasonings can vary in salt content.
- •For a creamier soup without adding more cream, use an immersion blender for just a few seconds to slightly break down some of the potatoes.
- •Let the soup rest for a few minutes after adding the cream before serving. It lets the flavors meld together beautifully.