Crockpot Cajun Potato Soup

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This Cajun Potato Soup is loaded with smoky andouille sausage, tender potatoes, and bold spices that come together perfectly in your crockpot.

Prep Time15

Cook Time4

Total Time4 15

Course: Slow Cooker & Crockpot

Cuisine: American

Servings: people

Calories: 318kcal

Start by slicing your andouille sausage into rounds about ¼-inch thick. This size is perfect—thin enough to cook through but thick enough to hold up during the long cooking time.
1 Ring Andouille Sausage
Add all your ingredients except the heavy cream and cheese to your crockpot. That means the chicken broth, diced potatoes, sliced sausage, celery, bell pepper, onion, garlic, and all your seasonings go in together. Give everything a good stir to ensure the seasonings are evenly distributed.
4 Cups Chicken Broth, 4 Large Russet Potatoes, 3 Ribs Celery, 1 Red Bell Pepper, 1 Medium Yellow Onion, 2 Teaspoons Minced Garlic, 1 ½ Teaspoon Cajun Seasoning, ½ Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Paprika, ½ Teaspoon Cayenne Pepper
Set your crockpot to cook for 3 ½ hours on high or 5 ½ hours on low. The high setting works great if you're starting in the morning and want dinner by early evening. Low and slow is perfect if you're prepping the night before or heading out for the day.
When the timer goes off, stir in the heavy cream and shredded cheddar cheese. Give it a good mix until everything is combined and the cheese starts to melt. Switch your crockpot to low if it isn't already, then let it cook for another 30 minutes. This final half hour lets the cheese fully melt, and the flavors marry together beautifully.
1 Cup Shredded Cheddar Cheese, ½ Cup Heavy Cream
Taste and adjust your seasonings if needed, then ladle into bowls and serve hot.

Don't add the cream too early - Wait until the final 30 minutes to add heavy cream, or it might separate and give your soup a grainy texture.
Cut potatoes uniformly - Dice your potatoes into similar-sized pieces so they all cook at the same rate.
Brown the sausage first - For extra flavor, quickly brown the sausage slices in a skillet before adding them to the crockpot.
Use a 6-quart crockpot or larger - This recipe makes about 2.5 quarts of soup, so make sure your slow cooker has enough room.
Let it cook on low after adding dairy - If you've been cooking on high, switch to low before adding the cream and cheese to prevent separation.
Stir before serving - Give the soup a good stir at the end to make sure all the melted cheese is evenly distributed.