If you’d told me a few years back I’d be raving about a soup made in a slow cooker—bless that thing—well, I’d have laughed and offered you something fancier. But then winter rolled around, and my friend Lauren kept going on (and on!) about her Cajun potato soup, so I caved. The first time I made it, I accidentally left out the garlic and no one noticed... but I have since learned my lesson. Now this is the comforting, creamy bowl I crave anytime it’s gloomy outside. Or when I just want the house to smell like I actually know what I’m doing in the kitchen.
Why You'll Want to Make This Again and Again
I make this when the forecast says 'dreary' or my grocery budget says ‘what’s a steak?’ My family goes crazy for this because it’s like a bear hug in soup form (mostly because you can taste the sausage in every bite). My daughter, who normally acts like potatoes are beneath her unless they're fries, actually requests seconds. It's not fussy; in fact, on those rare days where I actually prep ahead, I just toss everything in before work—no sweating or fancy chef moves required. And yes, I used to be terrified of all things Cajun spice—until I realized you can totally dial it back. No judgment if you need to dump in extra sour cream after the fact. Been there!
Gather Up These Ingredients (Substitutions Welcome)
- 14 oz (about 400g) smoked Cajun sausage, sliced thin—sometimes I use andouille, but kielbasa is tasty in a pinch (one time I grabbed a spicy chorizo by mistake, and actually, it wasn't half bad except way hotter... so, tread lightly)
- 5 medium Yukon Gold potatoes, peeled and cubed—I’ve even used reds or whatever’s in the bag; my grandma swore by russets but honestly, they're a bit mushy
- 1 large onion, chopped (I’m lazy, so sometimes it’s just a handful of pre-chopped from the produce fridge)
- 2 cloves garlic, minced—or, let's be honest, a squirt of that garlic paste keeps life easy
- 4 cups chicken broth (brand doesn't matter; Better Than Bouillon saves me when I run out of cartons)
- ½ cup heavy cream (sometimes I just splash in half-and-half or milk if that’s all I’ve got)
- 1 ½ teaspoons Cajun seasoning, or to taste—Tony Chachere’s is what I usually grab, because it’s everywhere here in the South, but homemade is fine
- 1 teaspoon dried thyme
- 1 red bell pepper, diced—I skip it when they look sad at the store and just use frozen mixed peppers (works fine, trust me)
- 1 celery stalk, sliced
- Salt and black pepper, to taste
- Optional: diced green onions and shredded cheddar for topping (my youngest just licks off the cheddar... sigh)
How I Actually Throw This Together (You Can Too)
- Get everything chopped and ready. I genuinely believe prep bowls are a scam, but if they keep you organized, use ‘em. Me? I pile everthing in a big colander and hope I don't drop the lot.
- Add potatoes, onions, garlic, pepper, celery, and sausage to the slow cooker. Everything but the dairy for now—dairy gets grumpy if you cook it too long. Dump in the chicken broth and sprinkle on all your seasonings except the salt. Don't freak out if it looks a little beige... the magic happens later.
- Cook on LOW for 7-8 hours or HIGH for 4 hours. This is it—the point where I usually sneak a taste (okay, maybe two) mid-afternoon. And if you jog your memory and remember to stir it, good for you. I forget constantly (never hurt it).
- Mash up some of the potatoes, right in the cooker after they’re soft, to thicken things up. I just use a fork; some folks get serious with an immersion blender, but honestly, it’s more dishes for me later.
- Stir in the cream (or whatever dairy you grabbed), and taste for salt. Let it finish heating through, about 10-15 min. If it gets too thick, add another splash of broth—or water, just don't overthink it.
- Ladle into bowls, load with green onions and cheddar, and collapse onto your nearest couch. Or, if you want to be fancy, serve with crusty bread and pretend like you’re on one of those cozy cooking shows.
Hard-Won Notes (I Messed This Up So You Don’t Have To)
- If you go too heavy on the Cajun spice, fixing it with extra cream actually works wonders (or plain yogurt, which I once added by accident and it was totally fine)
- Leaving the potatoes unpeeled is fine if you’re feeling, uh, rustic or simply out of patience
- One time I forgot the celery. It really didn’t matter
Variations I’ve Tried (And a Flop!)
- Swapped out sausage for shredded rotisserie chicken—totally works, just not as much kick
- Added a can of corn—amazing, but not at all traditional (but hey, my kids were happy)
- Tried using sweet potatoes instead of regular—yeah, honestly, wasn’t my best move. Didn’t hate it, but just a little too... sweet? Maybe someone else can tweak that
- Once dumped in a can of white beans for protein. Soup got way thicker, but still, pretty good
What You’ll Need—But Don’t Sweat It If You Don’t Have Everything
- Slow cooker (if you don’t own one, you can totally do this on the stovetop; just keep it on low and stir more often)
- Chopping board and knife. I used my neighbor’s mandoline once and nearly lost a finger, so... regular knife is safer
- Ladle for serving, or just big mugs if you like eating soup couch-style
Storing the Leftovers
Stick any leftovers in a container in the fridge. They’re good for about three days—though, honestly, in my house it never lasts more than a day! If you want to freeze some, just skip the dairy until after thawing and reheating. The soup turns out a little thicker, but I think it’s even better the next day. Or, if you accidentally leave it out all night (I did once), well, maybe err on the side of caution and let it go.
How I Serve It Up
We like it in big bowls with a hunk of crusty bread—sourdough if I’m really showing off, or just whatever’s cheapest. Sometimes I’ll crumble in crackers if the bread’s gone walkabout. My sister dunks a grilled cheese into hers and, actually, that’s not bad either. Here's the bread recipe I use when I’m channeling Martha Stewart.
Pro Tips (Mostly From My Goofs)
- Don’t rush the potatoes! I once tried using the HIGH setting the whole time, thinking it’d save an hour, but they went mushy outside and raw inside. Not ideal.
- Only add cream at the end—dairy in the slow cooker too long curdles and looks weird (trust me on this, I learned the hard way and had to explain “lumpy soup” to my kids)
- If your slow cooker runs hot—or you have one of those old-school beasts—check after 5 hours; sometimes it’s done way early
Lil' FAQ, Straight from My DMs
- Can I make this vegetarian?
- You can! Just swap sausage for a plant-based kind and use veggie broth. Won’t taste exactly the same, but it works if you go heavy on the spices—don’t skimp.
- Can I prep this overnight?
- Sure. I chop everything the night before, toss it in the fridge (separate container for meat), and dump it in before work. Actually, I find it works better if the potatoes soak in water so they don’t go brown. Unless you like brown potatoes; who am I to judge?
- Do I have to peel the potatoes?
- Depends. I usually do, unless life is busy. Unpeeled is fine but just scrub them well.
- How spicy is this?
- Totally up to you. I like it medium, so one and a half teaspoons Cajun seasoning isn’t crazy. I’d start low—the folks over at Just One Cookbook have a homemade blend if you want to play with your own heat.
- Can I use milk instead of cream?
- Yeah, I’ve done it plenty of times when the fridge is looking barren. Just a bit less rich, that’s all.
Anyway, thanks for wandering through this (slightly rambling) recipe with me! Whether you follow it to the letter or go off-roading with the ingredients, I hope it warms your toes (and your mood) like it does mine. If you have weird leftover sausage or think of some oddball variation, let me know—I'm all ears for kitchen shenanigans.
Ingredients
- 1 lb (450g) smoked Cajun sausage, sliced
- 1.5 lbs (680g) Yukon gold potatoes, diced
- 1 medium yellow onion, chopped
- 3 cups (720ml) chicken broth
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 medium carrots, sliced
- 1 cup (240ml) heavy cream
- 2 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoon chopped fresh parsley (optional for garnish)
Instructions
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1Add sliced Cajun sausage, diced potatoes, chopped onion, celery, carrots, and minced garlic to the slow cooker.
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2Sprinkle Cajun seasoning, smoked paprika, salt, and black pepper over the ingredients.
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3Pour in chicken broth and stir to combine all ingredients.
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4Cover and cook on low for 6 hours, or until potatoes are tender and flavors are well blended.
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5Stir in heavy cream and cook on high for an additional 10 minutes until heated through.
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6Ladle soup into bowls and garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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