This crockpot Cajun potato soup has all of the comforting tones you would expect from a creamy potato soup. However, it is kicked up with some Cajun seasoning, andouille sausage, and the holy trinity, making it extra tasty.
This soup is simple to make and will stick to your ribs in the best kind of way. It is a perfect meal on a chilly day.
I heard you loud and clear that you want more crockpot recipes. That is the most requested type of recipe every time I ask.
So, I am trying my best to fulfill that request. Now that it is soup season, I am happy to oblige with some tasty soup recipes.
There is just something extra cozy about a soup that has simmered all day in a slow cooker. Of course, they are great for busy weeknights.
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They are also wonderful on the weekend. Whether you are running around all day, or sitting on the couch taking in the games, you can stop and get bowl whenever you are ready.
To make it a more hearty meal, you can add some sourdough cornbread or jalapeno cornbread. Either would be fabulous with the soup.
What are you waiting for? Let’s make some soup!
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Crockpot Cajun Potato Soup
Equipment
Ingredients
- 4 cups chicken broth
- 4 large russet potatoes peeled and diced
- 1 pound andouille sausage
- 3 celery ribs diced
- 1 red bell pepper diced
- 1 medium onion diced
- 2 teaspoons minced garlic
- 1½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Slice the sausage into rounds that are about ¼-inch thick.
- Place all the ingredients in the crockpot, except for the heavy cream and shredded cheese. Stir.4 cups chicken broth, 4 large russet potatoes, 1 pound andouille sausage, 3 celery ribs, 1 red bell pepper, 1 medium onion, 2 teaspoons minced garlic, 1½ teaspoon Cajun seasoning, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, ½ teaspoon cayenne pepper
- Cook for 3½ hours on high or 5½ hours on low.
- Add the heavy cream and cheese. Cook for another 30 minutes on low. Stir to ensure the cheese is melted before serving.½ cup heavy cream, 1 cup shredded cheddar cheese
Notes
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