Can I make Slow Cooker Cajun Potato Soup ahead of time?

Absolutely! You can prepare the soup up to the point of adding the milk and cream. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the soup on the stovetop, add the milk, cream, and cheese, and let it simmer until it's hot and creamy.

Can I use different types of sausage in this recipe?

Yes! While andouille sausage adds a smoky, spicy flavor to the soup, you can use other types of sausage, such as chorizo or smoked sausage, for a different twist. If you're looking for a lighter option, try using shredded chicken instead.

What can I use to thicken the soup?

If your soup is too thin, there are a few ways to thicken it: Mash some of the cooked potatoes in the pot for a thicker consistency. Use a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water). Make a roux by combining butter and flour, then whisk it into the soup until thickened.

Slow Cooker Cajun Potato Soup – Creamy & Easy

Slow Cooker Cajun Potato Soup

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Slow Cooker Cajun Potato Soup is a creamy, smoky, and hearty dish that combines potatoes, sausage, and Cajun seasoning. It’s an easy, comforting soup made in the slow cooker, perfect for busy nights or cozy weekends.

Author: Kate
Prep Time: 10 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 20 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Cajun

Ingredients

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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 diced onion
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 heavy whipping cream
1 cup shredded cheddar cheese
Green onions, sliced (for serving)
Tabasco sauce (for serving)

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Instructions

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.
Place the browned sausage into the slow cooker with the vegetables.
Pour the chicken broth over the sausage and vegetables, then stir to combine.
Cook on high for 3 hours or low for 5 hours. After cooking, stir in the milk and cook for an additional hour.
Pour in the heavy whipping cream and add the shredded cheddar cheese. Stir until the cheese has melted, about 15 minutes.
Serve the soup with a sprinkle of green onions and a dash of Tabasco sauce.

Notes

Browning the sausage before adding it to the slow cooker adds extra flavor but can be skipped if you’re short on time.
If you prefer a lighter soup, substitute some of the cream with low-fat milk.
For a spicier kick, adjust the amount of Cajun seasoning according to your taste.
Store leftovers in an airtight container for 3–5 days in the refrigerator.
This soup can be frozen for up to 3 months. Let it cool completely before freezing, and reheat with additional milk or cream as needed.

Nutrition

Serving Size: 1 serving
Calories: 348 kcal
Sugar: 6g
Sodium: 592mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 13g
Cholesterol: 46mg

Find it online: https://thecookingsisters.com/slow-cooker-cajun-potato-soup/