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Slow Cooker Cajun Potato Soup Recipe

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4.8 from 96 reviews

This Slow Cooker Cajun Potato Soup is a hearty and flavorful dish made with tender potatoes, savory beef sausage, and a blend of Cajun spices. Slow-cooked to perfection, this creamy soup combines vegetables, rich dairy, and a spicy kick from Tabasco sauce, making it a comforting meal ideal for chilly days or anytime you crave a filling, spicy soup.

Ingredients

Meat and Oil

  • 1 tablespoon olive oil
  • 1 (13.5-ounce) package beef sausage, sliced into ¼-inch rounds

Vegetables

  • 4 russet potatoes, peeled and cut into bite-sized pieces
  • 1 cup diced bell pepper (red or green)
  • 1 cup onion, diced
  • ½ cup diced celery
  • ½ cup sliced carrots
  • 1 tablespoon minced garlic

Seasonings and Liquids

  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chicken broth
  • 1 cup milk
  • ½ cup whipping cream

Dairy and Garnish

  • 1 cup shredded cheddar cheese
  • Green onions, sliced for garnish
  • Tabasco sauce, for serving

Instructions

  1. Brown the sausage: Heat the olive oil in a skillet over medium heat. Add the sliced beef sausage and cook until browned on both sides, about 4-5 minutes. Drain any excess fat if necessary to avoid greasiness in the soup.
  2. Prepare the slow cooker: Transfer the browned sausage to the slow cooker. Add the peeled and chopped potatoes, diced bell pepper, onion, celery, carrots, minced garlic, Cajun seasoning, salt, and black pepper to the slow cooker, distributing ingredients evenly.
  3. Add the broth: Pour the chicken broth over the sausage and vegetables in the slow cooker. Stir gently to combine and ensure flavors meld during cooking.
  4. Cook the soup: Cover the slow cooker and cook on high for 3 hours or on low for 5 hours until the potatoes and vegetables are tender and fully cooked.
  5. Add milk: Once initial cooking is complete, stir in the milk to the soup, then continue cooking on low for an additional 1 hour to allow the milk to incorporate well and slightly thicken the soup.
  6. Add cream and cheese: Stir in the whipping cream and shredded cheddar cheese into the soup. Let the soup cook for about 15 minutes, or until the cheese has fully melted and the soup reaches a creamy consistency.
  7. Serve: Ladle the finished soup into bowls. Garnish with sliced green onions and add a dash of Tabasco sauce to taste for an extra spicy kick. Serve warm and enjoy.

Notes

  • For a spicier soup, add extra Cajun seasoning or additional Tabasco sauce.
  • You can substitute beef sausage with chicken or turkey sausage for a leaner option.
  • This soup can be thickened by mashing some of the potatoes during cooking if desired.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • For a dairy-free version, substitute milk and cream with coconut milk or a non-dairy alternative, though it will alter the flavor slightly.

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