Creamy Crockpot Cajun Potato Soup

Get ready to transport your taste buds straight to the heart of Louisiana with this incredibly comforting and flavor-packed Creamy Crockpot Cajun Potato Soup! This hearty slow-cooker creation is a celebration of vibrant Cajun flavors, blending tender chunks of potato, a colorful medley of bell peppers, onions, and celery (the “holy trinity”), and smoky, spicy andouille sausage, all simmered to perfection in a rich, creamy broth. With a touch of zesty Cajun seasoning and a luscious finish of milk, cream, and melted cheddar cheese, this soup delivers warmth, spice, and satisfying depth in every spoonful. It’s the perfect fuss-free meal for chilly days, Mardi Gras celebrations, or any time you crave a comforting, hands-off dinner with a kick!

Ingredients:

For the Sausage & Vegetables:

• 1 tablespoon olive oil
• 1 (13.5 oz / 380g) package fully cooked andouille sausage, sliced into ¼-inch thick rounds
• 4 medium russet potatoes (about 2 lbs), peeled and chopped into 1-inch cubes
• 1 cup diced bell pepper (any color, or a mix of red and green)
• 1 cup diced yellow onion
• ½ cup diced celery
• ½ cup sliced carrots
• 1 tablespoon minced garlic

For the Broth & Seasoning:

• 3 cups chicken broth (low sodium preferred)
• 1 tablespoon Cajun seasoning (adjust to your preferred spice level; use a brand you love)
• 1 teaspoon salt (or to taste, adjust based on broth/sausage sodium)
• 1 teaspoon freshly ground black pepper (or to taste)

For the Creaminess & Cheese:

• 1 cup milk (whole milk or 2%)
• ½ cup heavy whipping cream
• 1 cup sharp cheddar cheese, shredded

For Serving:

• Sliced green onions, for garnish
• Tabasco sauce or other hot sauce, for serving (optional, for an extra kick!)

Step-by-Step Instructions:

1. Sauté the Andouille Sausage:
   • In a large skillet, heat the 1 tablespoon of olive oil over medium heat.
   • Add the sliced andouille sausage rounds to the skillet and cook for about 5 minutes, stirring occasionally, until the sausage is nicely browned and slightly crispy. This step renders fat and builds flavor.
   • Using a slotted spoon, transfer the browned sausage to the bottom of your 6-quart (or larger) slow cooker.
2. Prepare and Add Vegetables:
   • Add the chopped russet potatoes, diced bell pepper, diced onion, diced celery, sliced carrots, and minced garlic directly into the crockpot with the cooked sausage.
3. Season and Add Broth:
   • Evenly sprinkle the Cajun seasoning, 1 teaspoon salt, and 1 teaspoon black pepper over the vegetables and sausage in the crockpot.
   • Pour in the 3 cups of chicken broth.
   • Stir all the ingredients gently to ensure they are well combined and the seasonings are distributed.
4. Slow Cook the Soup:
   • Cover the crockpot with its lid.
   • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
   • The soup is ready when the potatoes are fork-tender and the vegetables are soft.
5. Add Creaminess and Cheese:
   • Once the potatoes are cooked, remove the lid.
   • Stir in the 1 cup of milk, ½ cup of heavy whipping cream, and the 1 cup of shredded cheddar cheese.
   • Stir well until the cheese is melted and fully incorporated, and the soup is beautifully creamy and heated through. This usually takes an additional 15-20 minutes with the lid off or slightly ajar on low heat.
6. Serve and Garnish:
   • Ladle the hot, creamy Cajun potato soup into individual serving bowls.
   • Garnish generously with sliced green onions.
   • Serve with Tabasco sauce or your favorite hot sauce on the side for those who desire an extra layer of heat.

Tips, Variations, and Storage:

• Cajun Seasoning: Spice levels vary greatly between brands. Start with 1 tablespoon and add more to taste if you like more heat.
• Potato Consistency: For a thicker soup, you can mash some of the potatoes directly in the crockpot with a potato masher or the back of a spoon before adding the cream and cheese.
• Other Meats: Cooked chicken (shredded or diced) or even shrimp (added during the last 30 minutes of cooking) could be used alongside or in place of andouille sausage.
• Greens: A handful of fresh spinach or collard greens can be stirred in during the last 30 minutes of cooking for added nutrition.
• Smoked Paprika: A teaspoon of smoked paprika can be added along with the Cajun seasoning for an extra layer of smoky flavor.
• Broth Adjustment: If the soup seems too thick before adding the cream, you can add a splash more chicken broth.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if it has thickened too much. Do not boil, as this can cause the dairy to separate.

Pairings:

• Bread: Crusty French bread, cornbread, or oyster crackers are perfect for dipping.
• Salad: A simple green salad with a light vinaigrette would provide a refreshing contrast.
• Beverages: A cold beer, iced tea, or even a glass of sweet white wine would complement the flavors.
• Dessert: Something light and refreshing, like fresh fruit or lemon bars.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high) + 15-20 minutes finish
• Total Time: Approximately 3.5 – 8.5 hours (mostly passive slow-cooker time)
• Servings: 6-8
• Cuisine: Cajun / Southern American
• Effort Level: Easy (mostly hands-off)