Crockpot Cajun Sausage Potato

This hearty Crockpot Cajun Sausage and Potato Soup has been a cozy favorite for chilly days when I want something warming without fuss. It’s a full-flavored, comforting meal that comes together easily and satisfies a crowd or just a hungry family after a long day.

I first made this during a cold autumn weekend and was hooked instantly. Now it’s my go-to on days when I crave something that feels homemade but requires minimal effort.

Ingredients

• Chicken broth: the flavorful base that keeps everything savory and comforting use low sodium if you want to control salt levels
• Russet potatoes: give the soup body and just the right amount of starch to thicken it naturally choose firm potatoes without sprouts or soft spots
• Andouille sausage: brings the authentic smoky Cajun spice punch look for a quality brand with real spices for best flavor
• Celery: adds freshness and crunch to balance the richer ingredients pick crisp stalks with vibrant green leaves if possible
• Red bell pepper: lends sweetness and a pop of color choose firm and glossy peppers free from blemishes
• Yellow onion: the classic foundation that brings sweetness and depth when cooked down opt for firm onions with dry skin
• Shredded cheddar cheese: melts in for creamy richness select sharp cheddar for more flavor punch
• Heavy cream: makes the broth silky and indulgent fresh cream works best
• Minced garlic: essential for depth and layering of savory notes freshly minced garlic will always outperform preminced varieties
• Cajun seasoning: the defining spice blend experiment to find your perfect balance of heat and flavor
• Salt and black pepper: simple seasonings that enhance the other ingredients naturally
• Paprika: adds warmth and a subtle smoky undertone smoky Spanish paprika is a great choice if you have it
• Cayenne pepper: intensifies heat adjust according to your spice tolerance

Instructions

Sauté the Aromatics:

Begin by preparing the onion, celery, and red bell pepper. While this recipe is slow cooked, sautéing these aromatics in a pan over medium heat for five to seven minutes until they soften will deepen their flavor and bring out their natural sweetness. This extra step adds complexity before everything goes into the crockpot.

Prep the Sausage:

Slice the andouille sausage into quarterinch rounds. This ensures each piece cooks evenly and distributes smoky flavor throughout the soup without overpowering any bite.

Load the Crockpot:

Add the sautéed aromatics, sliced sausage, diced russet potatoes, minced garlic, chicken broth, Cajun seasoning, paprika, cayenne, salt, and black pepper straight into the slow cooker. Give everything a thorough stir so the seasonings and ingredients are well combined.

Cook Low and Slow:

Cover the crockpot and cook on low for approximately five and a half hours, or on high for around three and a half hours. The goal is for the potatoes to become tender enough to be easily pierced by a fork and for the flavors to marry fully, creating a thick and hearty base.

Make it Creamy:

Before serving, reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Allow the soup to cook an additional 30 minutes to melt the cheese completely and create a rich, velvety broth. Be sure to switch to low if cooking on high to prevent cream separation, which affects texture.

Serve and Garnish:

Ladle the soup into bowls and optionally garnish with extra shredded cheddar or sliced green onions. I love adding a dollop of sour cream or a splash of hot sauce to customize heat levels. Serve with crusty bread or cornbread for soaking up every last drop.

I always look forward to how the smoky andouille sausage becomes the star here, infusing the soup with bold personality. This has become a crowdpleaser at family gatherings where everyone asks for seconds and shares stories over bowls of comfort.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to four days. The flavors deepen as it rests, making leftovers even better the next day. This soup also freezes well for up to three months just thaw overnight in the fridge and reheat gently on the stovetop or microwave, adding a little broth or milk if it thickens too much.

Ingredient Substitutions

If andouille sausage is hard to find, try smoked kielbasa or chorizo for a different but still smoky, spicy flavor profile. Yukon Gold potatoes can replace russets for a creamier, less starchy texture. To lighten the dish, swap heavy cream for half and half or whole milk, but expect a thinner broth.

Serving Suggestions

Add a sprinkle of sliced green onions or fresh parsley on top for a bright contrast. Cornbread, biscuits, or crusty bread are perfect for soaking up the creamy broth. A crisp side salad with a tangy vinaigrette balances the richness and adds freshness to the meal.

Serve hot with crusty bread for soaking. Enjoy every spoonful.

Common Questions About the Recipe

→ What type of sausage works best here?

Andouille sausage is ideal for its smoky, spicy profile that complements the Cajun seasoning perfectly.

→ Can I use different potatoes?

Russet potatoes are preferred for their thickness, but Yukon Golds offer a creamier texture if desired.

→ How long should I cook this dish?

Cook on high for about 3½ hours or low for 5½ hours until potatoes are tender and flavors meld.

→ When should I add cream and cheese?

Add heavy cream and shredded cheddar cheese near the end, letting it cook for 30 more minutes on low.

→ Can I make this dish ahead of time?

Yes, veggies and sausage can be prepped the day before and stored refrigerated until ready to cook.

→ How should leftovers be stored?

Store leftovers airtight in the fridge up to 4 days or freeze for up to 3 months for best quality.