Description
A comforting slow-cooked Cajun potato soup loaded with spices and andouille sausage, perfect for sharing with loved ones.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- In a skillet, heat the vegetable oil over medium heat. Add the sliced andouille sausage and let it brown gently, about 5 to 7 minutes.
- Add in the diced onion, celery, and red bell pepper. Stir frequently for another 5 minutes.
- Transfer the sausage and vegetable mixture to your slow cooker. Season with garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth, followed by the cubed russet potatoes. Stir gently to combine.
- Set the slow cooker to low heat and cook for 6 to 8 hours, checking for potato tenderness after 6 hours.
- Once cooking time is complete, stir in the heavy cream and shredded cheddar cheese. Allow it to heat through for an additional 10-15 minutes.
- Serve in warm bowls, garnished with chopped parsley.
Notes
Leftovers keep well in the refrigerator for 3 to 4 days. Reheat gently with a splash of broth or cream for the best consistency.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg