Slow Cooker Cajun Potato Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
380 grams andouille sausage, sliced into 6 mm rounds
03 -
4 russet potatoes, peeled and cut into bite-sized pieces
04 -
1 cup diced bell pepper
05 -
1 cup diced onion
06 -
½ cup diced celery
07 -
½ cup sliced carrots
08 -
1 tablespoon minced garlic
09 -
1 tablespoon Cajun seasoning
10 -
1 teaspoon salt
11 -
1 teaspoon black pepper
12 -
720 millilitres chicken broth
→ Finishers
13 -
240 millilitres milk
14 -
120 millilitres whipping cream
15 -
1 cup shredded cheddar cheese
16 -
Sliced green onions, for serving
17 -
Tabasco sauce, for serving
# Instructions:
01 -
Heat the olive oil in a skillet over medium heat. Add the sliced sausage and cook for 3 to 4 minutes per side until browned. Transfer to a plate lined with paper towels to drain excess fat.
02 -
In a slow cooker, place the browned sausage, potatoes, bell pepper, onion, celery, carrots, minced garlic, Cajun seasoning, salt, and black pepper.
03 -
Pour the chicken broth over the ingredients. Stir to combine. Cover and cook on high for 3 hours or on low for 5 hours, until potatoes are tender.
04 -
After the initial cooking, stir in the milk. Cover and continue to cook for 1 hour on low heat.
05 -
Add the whipping cream and shredded cheddar cheese, stirring until the cheese melts and the soup is creamy, about 15 minutes.
06 -
Ladle the soup into bowls. Garnish with sliced green onions and a splash of Tabasco sauce to taste.
# Notes:
01 -
For heightened spice, add cayenne pepper or extra Cajun seasoning to taste.
02 -
Smoked sausage or kielbasa can be used as an alternative to andouille.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop and add milk if the soup is too thick.