Go Back

Creamy & Hearty Slow Cooker Cajun Potato Soup

A rich, thick potato chowder slow-cooked with savory Andouille sausage, the Cajun 'trinity,' and finished with heavy cream and cheese for a spicy, hearty meal.
Print Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 8 cups
Course: Dinner, Soup
Cuisine: American, Cajun, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs russet potatoes peeled and diced
  • 1 lb Andouille sausage sliced, browned
  • 1 medium yellow onion diced (trinity)
  • 1 green bell pepper diced (trinity)
  • 2 stalks celery diced (trinity)
  • 4 cups chicken broth low sodium
  • 2 tbsp cajun seasoning
Creamy Finish
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup green onions sliced, for garnish

Equipment

  • Slow Cooker (6-quart minimum)
  • Skillet
  • Blender or Immersion Blender

Method
 

  1. Brown sliced Andouille sausage in a skillet for 5-7 minutes. Remove sausage and set aside, reserving 1 tbsp fat in the skillet.
  2. Sauté the diced onion, celery, and bell pepper (trinity) in the skillet fat until softened. Stir in garlic for 1 minute.
  3. Place potatoes, sautéed trinity, sausage, broth, and seasonings in the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are fork-tender.
  4. Remove 3-4 cups of soup (mostly potatoes) and blend until completely smooth and thick. Stir the puree back into the slow cooker.
  5. Stir in heavy cream and shredded cheddar cheese until melted and the soup is thick and creamy.
  6. Serve hot, garnished generously with green onions and parsley.

Notes

For maximum flavor, ensure the sausage is browned and the trinity is sautéed before slow cooking. Avoid freezing, as the cream and potatoes may separate.