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Slow Cooker Cajun Potato Soup with Andouille Sausage

This creamy, hearty soup blends rich spices with tender potatoes and savory Andouille sausage for a flavor explosion in every bowl.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Andouille sausage, sliced
  • 4 large russet potatoes, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a veggie version)
  • 1 cup heavy cream
  • 1 tsp Cajun seasoning (or more to taste)
  • Salt and pepper to taste
Garnish
  • 1 cup green onions, chopped for garnish
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. In the slow cooker, combine the diced potatoes, sliced Andouille sausage, diced onion, and minced garlic.
  2. Pour in the chicken broth, ensuring all the ingredients are submerged.
  3. Sprinkle in the Cajun seasoning, salt, and pepper, stirring gently to mix everything.
Cooking
  1. Cover the slow cooker and set it on low heat for 6 to 8 hours or high heat for 3 to 4 hours.
  2. About 30 minutes before serving, stir in the heavy cream and let it continue to cook.
Serving
  1. Once ready, ladle the soup into bowls, garnish with chopped green onions and parsley, and enjoy!

Notes

Adjust the Cajun seasoning to your taste; add a dash of hot sauce if adventurous. For a thicker soup, mash some potatoes before adding cream. Substitute chicken sausage if Andouille is unavailable. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.