Name: Crockpot Cajun Sausage & Potato Soup Recipe
Prep time: 15 min
Cook time: PT-489720H17M41S
Total time: PT-489720H17M41S
Cuisine: Cajun
Ingredients: 4 cups chicken broth; 4 large Russet potatoes (peeled and diced); 1 ring Andouille sausage, sliced into ¼-inch rounds; 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

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Introduction

This Crockpot Cajun Sausage & Potato Soup is a hearty, flavorful meal perfect for cozy days. Packed with tender potatoes, spicy Andouille sausage, and creamy cheddar, it’s simple to prepare and sure to satisfy.

A white bowl filled with thick creamy soup with an orange-yellow color, showing visible oil droplets on the surface. The soup contains many pieces of cubed potatoes that are pale yellow, slices of browned sausage that have a smooth texture and a reddish-brown color, and small bits of green herbs and red bell pepper for contrast. A silver spoon holds a scoop of the soup above the bowl, displaying a large potato cube, a sausage slice, red pepper pieces, and herbs in the creamy broth. The bowl is set on a white marbled surface with a blurred red tomato and green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken broth
4 large Russet potatoes (peeled and diced)
1 ring Andouille sausage
3 ribs celery (diced)
1 red bell pepper (diced)
1 medium yellow onion (diced)
1 cup shredded cheddar cheese
½ cup heavy cream
2 teaspoons minced garlic
1 ½ teaspoons Cajun seasoning
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon cayenne pepper

Instructions

Step 1: Slice the Andouille sausage into ¼-inch rounds.
Step 2: Add the chicken broth, diced potatoes, sliced sausage, celery, red bell pepper, onion, minced garlic, Cajun seasoning, salt, pepper, paprika, and cayenne pepper to the crockpot. Stir well to combine.
Step 3: Cover and cook on high for about 3½ hours or on low for 5½ hours, until the potatoes are tender and the flavors are well blended.
Step 4: Stir in the heavy cream and shredded cheddar cheese, then cook for another 30 minutes on low so the cheese melts smoothly into the soup.
Step 5: Ladle the soup into bowls and serve. Optional: sprinkle extra cheese or chopped green onions on top for added flavor.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add hot sauce when serving.
You can substitute smoked sausage if Andouille is unavailable.
Use sharp cheddar for a more robust cheese flavor.
Add chopped fresh parsley or green onions at the end for freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. If the soup thickens too much during storage, add a splash of broth or water to loosen it.

How to Serve

A white bowl filled with creamy orange soup showing several round slices of brown sausage spread evenly in the broth. The soup has visible chunks such as light yellow potatoes, red bell peppers, pale onions, and some green pepper pieces mixed in. A wooden spoon in the middle lifts a spoonful, revealing all the chunky ingredients closely together with a hint of chopped herbs scattered on top. The soup surface is a smooth blend of orange and cream colors, with small bits of vegetables and sausage floating throughout. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, it tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat before serving.

Can I use a different type of sausage?

Absolutely. Smoked sausage or kielbasa can be good alternatives if Andouille is hard to find, though the flavor will be slightly different.