Creamy Cajun Potato Soup
This slow cooker Cajun potato soup is a hearty and flavorful dish that's perfect for a cozy night in. It's packed with creamy potatoes, spicy andouille sausage, and a blend of Cajun spices, making it a comforting and satisfying meal.
Equipment
- Slow cooker
- Skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl
- Whisk
- Potato masher or immersion blender (optional)
- Ladle
- Bowls for serving
Ingredients
- 2.5 pounds Yukon Gold potatoes, peeled and cubed
- 1 pound andouille sausage, sliced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 tablespoons Cajun seasoning
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Chopped green onions, for garnish
- Shredded cheddar cheese, for garnish
- Hot sauce, optional
Instructions
- In a skillet over medium heat, brown the andouille sausage. Drain off any excess grease.
- Add the diced onion and celery to the skillet and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Transfer the browned sausage, sautéed onion, celery, and garlic to the slow cooker. Add the cubed potatoes, chicken broth, and Cajun seasoning. Stir well to combine.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
- If desired, whisk together the melted butter and flour in a small bowl to create a slurry. Gradually whisk the slurry into the soup during the last 30 minutes of cooking to thicken. Alternatively, partially mash the potatoes with a potato masher or immersion blender.
- Stir in the heavy cream during the last 15 minutes of cooking.
- Season with salt and pepper to taste. Add hot sauce, if desired.
- Ladle the soup into bowls and garnish with green onions and shredded cheddar cheese.
Notes
For best results, use high-quality andouille sausage. Adjust the amount of Cajun seasoning to your liking, depending on your spice preference. To prevent scorching, ensure there is enough liquid in the slow cooker. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Thaw completely before reheating.