Slow Cooker Cajun Potato Soup
A creamy, mildly spicy Cajun potato soup slow-cooked to perfection. Easy to make and packed with Southern flavor for any cozy meal.
Equipment
- - Slow cooker (5–6 quart)
- - Immersion blender or potato masher
- Ladle
- - Cutting board and knife
Ingredients
- - 6 cups peeled and diced potatoes
- - 1 small onion chopped
- - 3 cloves garlic minced
- - 1 bell pepper chopped
- - 2 celery stalks diced
- - 1 tsp smoked paprika
- - 1 tsp Cajun seasoning more to taste
- - 1/2 tsp dried thyme
- - Salt and black pepper to taste
- - 4 cups chicken or vegetable broth
- - 1 cup heavy cream or half-and-half
- - 1 tbsp butter
- - 1/2 cup shredded cheddar cheese optional
- - 1/4 tsp cayenne pepper optional
- - 1/4 cup chopped green onions garnish
Instructions
- Add potatoes, vegetables, spices, and broth to the slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Mash or blend some of the potatoes for desired texture.
- Stir in cream, butter, and cayenne. Cook 15–20 mins more.
- Taste, adjust seasoning, and serve with garnishes.
Notes
- Make dairy-free with coconut cream and olive oil.
- Stir in sausage or shrimp for extra protein.
- Stores 5 days in fridge or 3 months frozen.
- Stir in sausage or shrimp for extra protein.
- Stores 5 days in fridge or 3 months frozen.