Description
A bold and creamy Cajun-inspired potato soup made in the slow cooker with andouille sausage, veggies, and cheddar cheese.
Ingredients
- 1 tablespoon olive oil
- 1 (13.5 oz) package andouille sausage, sliced into ¼-inch rounds
- 4 russet potatoes, peeled and cut into bite-sized pieces
- 1 cup diced bell pepper (red or green)
- 1 cup diced onion
- ½ cup diced celery
- ½ 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
- ½ cup whipping cream
- 1 cup cheddar cheese, shredded
- Green onions, sliced (for serving)
- Tabasco sauce (for serving, optional)
Instructions
- In a skillet, heat olive oil and sauté sausage until browned. Remove and set aside.
- Sauté onion, bell pepper, and celery until soft. Add garlic and cook for 30 seconds.
- Transfer all ingredients (except dairy and cheese) into the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are tender.
- Stir in milk, cream, and cheddar 30 minutes before serving. Let it melt and heat through.
- Serve with green onions and Tabasco to taste.
Notes
- Use russet potatoes for a hearty texture or swap with Yukon Gold for creaminess.
- Adjust Cajun spice for more or less heat.
- Soup thickens as it cools—add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours