Seasoned with andouille sausage and classic Cajun flavors, this easy Crock-Pot Cajun Potato and Sausage Soup is a heartier, more flavorful version of classic potato soup.
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Andouille sausage and Cajun seasoning bring extra-smoky, spicy heat to this soup. Red bell pepper adds sweetness and a pop of bright color, while the russet potatoes, yellow onion, and diced celery form the classic potato soup base. Heavy cream and sharp cheddar cheese make it rich and creamy, balancing the bold Cajun spices.
This creamy Cajun potato soup can spend all afternoon in the slow cooker. This is quality time, allowing the vegetables to tenderize and lend their depth to the savory soup. At the end, you’ll stir in heavy cream and shredded cheese, turn the heat to low, and give it another half hour for everything to meld.
Crock-Pot Cajun Potato and Sausage Soup Substitutions
Andouille Sausage: Andouille is a staple of Cajun cooking, but if it isn’t available in your grocery store, substitute regular smoked sausage and increase the amount of Cajun seasoning in the recipe by 1-2 teaspoons, depending on your heat preference. If you prefer a milder flavor, substitute smoked sausage and skip the additional seasoning.
Cajun seasoning: Store-bought is fine, but you can make your own homemade Cajun seasoning mix with ingredients you probably already have in your cupboards.
Vegetable broth: You can substitute store-bought or homemade chicken broth. If you’re using store-bought broth, don’t add salt until the dish is done and you’ve tasted it, because most chicken broth is very salty.
Paprika: Regular paprika adds color but has a very mild taste. If you like more robust Cajun spice, substitute smoked paprika instead.
Prep-Ahead Tips:
This recipe calls for sliced andouille and diced fresh veggies. You can do the prep work ahead of time and store the ingredients in the refrigerator. If you peel and dice the potatoes ahead, submerge them in cold water in a separate container to prevent browning. They’ll keep in the fridge overnight.
Crock-Pot Cajun Potato and Sausage Soup
Crock-Pot Cajun Potato and Sausage Soup is a heartier version of the classic soup we all know and love. Seasoned with Cajun spices and loaded with soft hunks of potato and smoky sausage, it’s the perfect choice for dinner any night of the week.
Ingredients:
1 ring andouille sausage
4 cups vegetable broth
4 large russet potatoes, peeled and diced
3 ribs celery, diced
1 red bell pepper, diced
1 medium yellow onion, diced
2 teaspoons minced garlic
1 ½ teaspoon Cajun seasoning (homemade Cajun seasoning)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
1 cup shredded cheddar cheese
½ cup heavy cream
Tools:
6-quart or larger Crock-Pot or slow cooker
Directions:
- Slice the sausage into 1/4-inch thick rounds.
- Place all of the ingredients in the Crock-Pot except for the heavy cream and shredded cheddar cheese. Stir everything together.
- Place the lid on the Crock-Pot and cook for 3 1/2 hours on high or 5 1/2 hours on low.
- Add the heavy cream and the cheese. Stir to combine and cook for another 30 minutes on low.
How to Store Leftovers
Store leftover Cajun Potato and Sausage Soup in an airtight container in the refrigerator for up to 5 days. Leave at least an inch of space at the top of the container for expansion. Don’t forget to label the container with the recipe name and date.
How to Freeze Leftovers
Allow the soup to cool completely, then store it in a freezer-safe container in the freezer for up to 3 months.
How to Thaw Frozen Crock-Pot Cajun Potato and Sausage Soup
Thaw overnight in the refrigerator.
How to Reheat Crock-Pot Cajun Potato and Sausage Soup
Warm individual portions in the microwave for 1-2 minutes, stirring halfway through the reheating time. Warm larger portions in a saucepan on the stove over medium to medium-low heat. You may need to add a splash of broth or water to thin the soup as it reheats.
Printable Recipe for Crock-Pot Cajun Potato and Sausage Soup
Crock-Pot Cajun Potato and Sausage Soup
Equipment
- 1 6-quart or larger Crock-Pot or slow cooker
Ingredients
- 1 ring andouille sausage
- 4 cups vegetable broth
- 4 large russet potatoes peeled and diced
- 3 ribs celery diced
- 1 red bell pepper diced
- 1 medium yellow onion diced
- 2 teaspoons minced garlic
- 1 ½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
Instructions
- Slice the sausage into 1/4-inch thick rounds.
- Place all of the ingredients in the Crock-Pot except for the heavy cream and shredded cheddar cheese. Stir everything together.
- Place the lid on the Crock-Pot and cook for 3 1/2 hours on high or 5 1/2 hours on low.
- Add the heavy cream and the cheese. Stir to combine and cook for another 30 minutes on low.
Nutrition
More Cajun Recipes
Easy Cajun Black Beans and Rice
Cajun Egg Croissant Sandwiches
Cajun Ranch Potato Salad Recipe
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