Slow Cooker Cajun Sausage Potato Soup

This flavorful Cajun sausage soup simmers all day in the slow cooker, creating a creamy, comforting bowl packed with veggies, spice, and cheesy goodness. It’s an easy, satisfying recipe that the whole family will love.

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Shopping list:

• chicken broth
• russet potatoes
• andouille sausage
• celery
• red bell pepper
• yellow onion
• garlic
• cajun seasoning
• black pepper
• paprika
• crushed red pepper
• heavy cream
• shredded cheddar cheese

Slow Cooker Cajun Sausage Potato Soup is the kind of cozy, hearty meal that warms you from the inside out. With tender russet potatoes, smoky andouille sausage, and a colorful mix of celery, bell pepper, and onion, every bite is loaded with bold flavor. The chicken broth and garlic create a rich base, while Cajun seasoning, paprika, and crushed red pepper give the soup its signature spicy kick. As everything simmers low and slow, the flavors meld together beautifully, filling your kitchen with that irresistible Southern style aroma.

Right before serving, a splash of heavy cream adds silky richness, and shredded cheddar melts right into the soup, giving it extra comfort and depth. It’s thick, flavorful, and satisfying, perfect for chilly nights, easy weeknight dinners, or feeding a hungry crowd. Pair it with crusty bread or cornbread for dipping, and you’ve got a complete meal that’s equal parts bold, creamy, and undeniably delicious.

Looking for more cozy, slow cooker soup recipes? Check out my Slow Cooker Ham Bone Soup or Slow Cooker Stuffed Pepper Soup!

Sausage is an affordable protein option! Try this Sausage, Potato and Sauerkraut Soup or Slow Cooker Kielbasa and Sauerkraut!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days.

• If your soup has been cooking on high, be sure to switch it to low before adding the cream and cheese. Otherwise, the cream can separate and create a grainy texture, still delicious, but not nearly as smooth and creamy as it should be.

• For thicker soup, mash some of the cooked potatoes right in the slow cooker before adding the cream and cheese. Taste and adjust the seasoning before serving, Cajun seasoning blends vary in salt and heat, so you may need more or less depending on the brand. For extra flavor, quickly brown the sausage before adding it to the slow cooker. It adds deeper, smoky notes to the broth.

• I recommend freshly shredded cheese for the best melting and flavor.

• Andouille sausage can be swapped with kielbasa, smoked sausage, or a spicy chicken sausage for a lighter option. Replace heavy cream with half and half, coconut milk or evaporated milk. Use Yukon gold potatoes instead of russet. Swap cheddar for pepper jack, smoked gouda, or Colby Jack to change the flavor. Add in extra veggies like corn, carrots, spinach, or kale for more color and nutrition. For a milder soup, reduce the Cajun seasoning and crushed red pepper; for a spicier one, add hot sauce or cayenne.

Our favorite kitchen equipment and supplies used with this recipe:

• Hamilton Beach 6 Quart Slow Cooker
• Cambom Rotary Cheese Grater
• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Garlic Presser 

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

4 Hour

Total time

4 H & 15 M

Slow Cooker Cajun Sausage Potato Soup

Slow Cooker Cajun Sausage Potato Soup is a bold and hearty meal filled with tender potatoes, smoky andouille sausage, and rich Cajun spices. A splash of cream and melted cheddar make it extra cozy and perfect for cold-weather dinners.

Ingredients

• 4 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 1 - 13 ounce andouille sausage, sliced into 1/4" pieces
• 3 ribs celery, diced
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cajun seasoning
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1/4 teaspoon crushed red pepper
• ½ cup heavy cream
• 1 cup shredded cheddar cheese

Instructions

1. Place all the ingredients in the crockpot, except for the heavy cream and shredded cheese. Stir.
2. Cook for 3 ½ hours on high or 5 ½ hours on low.
3. Add the heavy cream and cheese. Stir and cook for another 30 minutes on low.

Nutrition Facts

Calories

476

Fat

23 g

Sat. Fat

11 g

Carbs

51 g

Fiber

5 g

Net carbs

47 g

Sugar

5 g

Protein

18 g

Sodium

1011 mg

Cholesterol

73 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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