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Slow Cooker Cajun Potato Soup

Slow Cooker Cajun Potato Soup

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There’s nothing quite like a warm, comforting bowl of soup to chase away the chill or soothe your soul after a long day. Slow Cooker Cajun Potato Soup is a rich, creamy, and slightly spicy dish that brings the flavors of the South straight to your table. It’s the perfect combination of hearty potatoes, smoky Cajun spices, and creamy goodness—all effortlessly prepared in your slow cooker. Whether you’re looking for a family-friendly meal, a crowd-pleaser for gatherings, or just some cozy comfort food, this soup checks all the boxes.

What makes this recipe even better is its simplicity. The slow cooker does all the work while you focus on your day. The result? A deeply flavored soup that’s satisfying and indulgent, yet easy to make. Let’s dive into the ingredients and process to create your next favorite recipe let’s cooking our Slow Cooker Cajun Potato Soup.

Ingredients

Soup:

  • 4 large russet potatoes (peeled and diced into 1-inch cubes)
  • 1 medium onion (finely chopped)
  • 3 celery stalks (diced)
  • 2 medium carrots (peeled and sliced)
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 cloves garlic (minced)
  • 1 tablespoon Cajun seasoning (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • Salt and black pepper (to taste)
  • 1/4 cup all-purpose flour (for thickening)
  • 2 tablespoons unsalted butter

Optional Toppings:

  • Shredded cheddar cheese
  • Crumbled bacon
  • Chopped green onions
  • Sour cream

Instructions

1: Prepare the Ingredients

  1. Peel and dice the potatoes into uniform cubes to ensure even cooking.
  2. Chop the onions, celery, and carrots for a medley of aromatic vegetables that complement the creamy base.
  3. Mince the garlic and measure out your spices for quick access during the cooking process.

2: Assemble in the Slow Cooker

  1. In your slow cooker, combine the diced potatoes, onion, celery, carrots, garlic, Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), and a generous pinch of salt and black pepper.
  2. Pour the chicken or vegetable broth over the vegetables, ensuring they are fully submerged.

3: Cook Low and Slow

  1. Set your slow cooker to low for 6-8 hours or high for 4-5 hours. This slow cooking allows the flavors to meld beautifully and the potatoes to become tender.

4: Create the Creamy Base

  1. About 30 minutes before the cooking time ends, melt the butter in a small saucepan over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until it turns golden and smooth.
  2. Gradually whisk in the heavy cream and milk, stirring until the mixture thickens.

5: Blend and Combine

  1. Once the potatoes are tender, use an immersion blender to partially blend the soup directly in the slow cooker. This creates a creamy consistency while leaving some chunks for texture. (Alternatively, transfer a portion of the soup to a blender and puree it before returning it to the slow cooker.)
  2. Stir the thickened cream mixture into the soup, mixing thoroughly.

6: Adjust Seasonings

  1. Taste the soup and adjust the seasoning, adding more salt, pepper, or Cajun seasoning as needed.

7: Serve and Enjoy

  1. Ladle the soup into bowls and garnish with your favorite toppings like shredded cheddar, crumbled bacon, or chopped green onions. Serve hot with crusty bread or crackers.

Tips

  1. Choose the Right Potatoes: Russet potatoes work best for this recipe because of their high starch content, which contributes to the soup’s creamy texture.
  2. Customize the Spice Level: Adjust the Cajun seasoning and cayenne pepper to suit your heat tolerance.
  3. Roux First: If you’re short on time, you can prepare the roux in advance and refrigerate it until ready to use.
  4. No Cream? No Problem: Substitute heavy cream with coconut milk or half-and-half for a lighter version.
  5. Add Protein: For an extra hearty soup, add cooked chicken, sausage, or shrimp in the last hour of cooking.

Storage Instructions

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling.

Variations

  1. Seafood Twist: Replace some of the broth with clam juice and add cooked shrimp or crab meat for a Cajun seafood chowder.
  2. Vegetarian Option: Use vegetable broth and omit the bacon garnish for a vegetarian-friendly version. Add mushrooms for extra umami.
  3. Loaded Baked Potato Soup: Top with classic baked potato fixings like sour cream, chives, and shredded cheese for a fun twist.
  4. Extra Veggies: Incorporate diced bell peppers, zucchini, or corn for more texture and flavor.

Nutrition Details (Per Serving)

  • Calories: 320
  • Protein: 7g
  • Carbohydrates: 38g
  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 45mg
  • Sodium: 920mg
  • Fiber: 3g
  • Sugar: 4g

FAQ

Can I make this soup dairy-free?

Yes! Substitute the heavy cream and milk with unsweetened almond milk or coconut milk. For thickening, use a cornstarch slurry instead of flour.

What if I don’t have Cajun seasoning?

You can make your own by mixing paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme.

Can I use a stovetop instead of a slow cooker?

Absolutely! Simmer the ingredients on low heat in a large pot for about an hour, or until the potatoes are tender, before adding the creamy mixture.

How do I make it thicker?

For a thicker consistency, blend more of the soup or add extra roux.

Can I use sweet potatoes?

Yes! Sweet potatoes will add a touch of sweetness and pair well with the Cajun spices.

 

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