Description
A creamy and flavorful slow cooker Cajun potato soup that combines the richness of andouille sausage with the heartiness of potatoes and vegetables.
Ingredients
- 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 onion, diced
- 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 whipping cream
- 1 cup cheddar cheese, shredded
- Green onions, sliced for serving
- Tabasco sauce, for serving
Instructions
- In a slow cooker, heat the olive oil over medium heat.
- Add the andouille sausage and cook until browned.
- Add the potatoes, bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and black pepper to the slow cooker.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Stir in the milk and whipping cream, then add the cheddar cheese and mix until melted and creamy.
- Serve hot, garnished with green onions and a dash of Tabasco sauce if desired.
Notes
- For a spicier soup, add more Cajun seasoning or additional Tabasco sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Cajun