There’s nothing better than coming home to a warm, hearty bowl of soup that’s been simmering all day.

This Slow Cooker Cajun Potato Soup is loaded with tender potatoes, smoky andouille sausage, vegetables, and a creamy, cheesy broth with just the right kick of Cajun spice.

It’s comfort food with bold Louisiana flavors.

Why You’ll Love This Recipe

It’s a true set-it-and-forget-it slow cooker recipe.

The Cajun seasoning and andouille sausage bring a smoky, spicy depth of flavor.

Creamy texture and cheesy finish make it extra indulgent.

Perfect for cold weather meals or cozy weeknight dinners.

What You’ll Need (Ingredient Highlights)

Andouille sausage delivers a smoky, slightly spicy base flavor.

Russet potatoes create a creamy texture once cooked.

Cajun seasoning adds the signature Louisiana spice blend.

Cheddar cheese gives richness and a melty finish.

A mix of peppers, onions, celery, and carrots adds color and nutrition.

Pro Tips Before You Start

Brown the sausage before slow cooking to deepen flavor.

Cut potatoes into even pieces so they cook at the same rate.

Taste before adding extra salt—Cajun seasoning and sausage are already salty.

For extra spice, add more Cajun seasoning or a dash of Tabasco.

How to Make Slow Cooker Cajun Potato Soup

Step 1 – Brown the sausage

Heat olive oil in a skillet over medium heat.

Cook andouille slices until browned, 4–5 minutes per side. Drain excess fat.

Step 2 – Fill the slow cooker

Transfer sausage to the slow cooker.

Add potatoes, bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and black pepper.

Step 3 – Add broth

Pour in chicken broth and stir to combine.

Step 4 – Cook until tender

Cover and cook on high for 3 hours or low for 5 hours, until potatoes and vegetables are soft.

Step 5 – Add milk

Stir in milk and cook for 1 more hour on low.

Step 6 – Finish with cream and cheese

Add whipping cream and cheddar cheese.

Stir until cheese melts and soup becomes creamy, about 15 minutes.

Step 7 – Serve

Ladle into bowls, garnish with green onions, and serve with Tabasco sauce if desired.

What to Serve Them With

Crusty bread or French baguette to soak up the creamy broth.

A fresh green salad for balance.

Cornbread for a Southern-inspired pairing.

Variations / Substitutions

Use kielbasa or smoked sausage instead of andouille for a milder flavor.

Swap russet potatoes for Yukon gold for a buttery taste.

Add shrimp during the last 10 minutes for a Cajun surf-and-turf twist.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove over low heat to avoid curdling the dairy.

Not recommended for freezing due to the creamy base.

FAQs

Can I make this spicier?
Yes, increase Cajun seasoning or add extra Tabasco sauce.

Do I need to peel the potatoes?
It’s optional—peeling creates a smoother soup, leaving the skin adds texture.

Can I use half-and-half instead of cream?
Yes, but the soup will be slightly less rich.

How can I thicken the soup more?
Mash some of the cooked potatoes before adding the cream and cheese.

Can I make this vegetarian?
Yes, omit sausage, use vegetable broth, and add extra beans or mushrooms.

What size slow cooker should I use?
A 6-quart slow cooker works best for this recipe.

Final Thoughts

Slow Cooker Cajun Potato Soup is the perfect combination of comfort food and bold flavor.

It’s hearty, creamy, and easy to make—just let your slow cooker do the work while you enjoy the aroma filling your kitchen.

The Boat Shed Kitchen

Slow Cooker Cajun Potato Soup

This Slow Cooker Cajun Potato Soup is loaded with tender potatoes, smoky andouille sausage, fresh veggies, and Cajun spices—all slow-cooked in a creamy, cheesy broth. It’s the ultimate comfort food with just the right kick of heat, perfect for cozy dinners or chilly days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6

Calories: 390

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 13.5-ounce package andouille sausage, sliced into ¼-inch rounds
• 4 russet potatoes peeled and cut into bite-sized pieces
• 1 cup diced bell pepper red or green
• 1 cup onion diced
• ½ cup diced celery
• ½ cup sliced carrots
• 1 tablespoon minced garlic
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups chicken broth
• 1 cup milk
• ½ cup whipping cream
• 1 cup shredded cheddar cheese
• Green onions sliced for garnish
• Tabasco sauce for serving

Method

 

1. Heat olive oil in a skillet over medium heat.
2. Brown andouille sausage slices 4–5 minutes per side. Drain excess fat.
3. Transfer sausage to slow cooker.
4. Add potatoes, bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and black pepper.
5. Pour in chicken broth and stir to combine.
6. Cover and cook on high for 3 hours or low for 5 hours, until potatoes and vegetables are tender.
7. Stir in milk and cook for 1 additional hour on low.
8. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-cajun-potato-soup/

Notes

• Adjust Cajun seasoning to taste—use more for a spicier kick.
• For a thicker soup, mash some of the potatoes before adding cream and cheese.
• Andouille sausage adds smoky heat, but kielbasa can be used for a milder flavor.