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Cajun Potato Soup

Hearty Cajun Potato Soup for Cozy Nights In

Creamy Cajun Potato Soup, filled with andouille sausage and bold flavors, is the perfect cozy meal for chilly nights.
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Prep Time 15 minutes
Cook Time 5 hours
Additional Cooking Time 1 hour
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Cajun
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Adds richness and helps in browning the sausage.
  • 12 ounces Andouille Sausage Provides a smoky depth; swap with any smoked sausage or omit for a vegetarian twist.
  • 4 cups Russet Potatoes Creates that signature creamy texture.
  • 1 medium Bell Pepper Adds a hint of sweetness and color.
  • 1 medium Onion Offers savory depth.
  • 1 cup Celery Contributes a crunchy texture and fresh aroma.
  • 1 cup Carrots Introduces natural sweetness and nutrition.
  • 3 cloves Garlic Infuses warmth and flavor.
For the Flavor Boost
  • 2 tablespoons Cajun Seasoning Delivers that signature kick.
  • 1 teaspoon Salt Enhances the overall flavor.
  • 1 teaspoon Black Pepper Enhances the overall flavor.
For the Broth
  • 4 cups Chicken Broth Forms the heart of the soup; vegetable broth works for a vegetarian option.
For Creaminess
  • 1 cup Milk Adds a rich creaminess; swap with low-fat milk for a lighter touch.
  • 1 cup Whipping Cream Encourages a velvety texture.
  • 1 cup Cheddar Cheese Melts beautifully for added creaminess.
For Garnishing
  • 2 tablespoons Green Onions Sprinkle on top for freshness and color.
  • to taste Tabasco Sauce Optional; a dash at serving can amplify that tasty spice.

Equipment

  • Slow Cooker
  • Skillet
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Brown the sausage by heating olive oil in a skillet over medium heat, then add the sausage until browned, about 5-7 minutes.
  2. Transfer browned sausage to the slow cooker and add potatoes, bell pepper, onion, celery, carrots, and garlic.
  3. Pour chicken broth over the mixture and stir to combine.
  4. Cover and cook on high for 3 hours or low for 5 hours.
  5. Stir in milk after cooking time and let it cook for an additional hour.
  6. In the last 15 minutes, add whipping cream and cheddar cheese, stirring until melted.
  7. Garnish with green onions and Tabasco sauce before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Reheat gently and add dairy if needed for creaminess.

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