Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 8 people
I love slow cooker recipes. They take less effort to make and come out great always. This potato soup is not only easy to make but incredibly delicious. This has been jazzed up with Cajun seasoning and andouille sausage along with frozen hash browns, chicken broth, chicken soup, and cream cheese making this stands out among the rest of the soup I’ve made. If desired, you can swap andouille sausage with smoked turkey sausage and expect amazing results, too.
Ladle this rich, creamy, and delicious Cajun potato soup and bowl and enjoy right away with some crusty bread and a simple side salad for an easy and filling weeknight meal. Leftovers are fantastic the next day, too. Super easy and great it’ll be no doubt that this slow cooker Cajun potato soup will be your new go-to slow cooker meal.
Ingredients
2 tablespoons minced onion flakes
1½ lbs andouille sausage or smoked sausage, sliced
1 (8 ounces) package cream cheese
3 (14.5 ounces) can chicken broth
1 (10.75 ounces) can cream of chicken soup
3 tablespoons Cajun/Creole Seasoning
1 (30 to 32 ounces) bag frozen shredded hash browns
1 teaspoon pepper
½ teaspoon salt
HOW TO MAKE SLOW COOKER CAJUN POTATO SOUP
Step 1: Cook the sausage in a large skillet over medium heat for about 5 minutes until brown. When done, transfer the browned sausage to your slow cooker along with the rest of the ingredients (except cream cheese). Set to cook on low for 8 to 10 hours.
Step 2: Add the cream cheese for about 15 minutes before serving. Stir well until melted and incorporated.
Notes:
Replace the andouille with some smoked turkey sausage if you want a low-calorie soup. Or use a combination of both.
Add the hash browns to the crockpot without thawing.
To make sure to blend the cream cheese well into the soup, I suggest using a whisk.
For a quick meal, freeze any leftovers.
Ingredients
- 2 tablespoons minced onion flakes
- 1½ lbs andouille sausage or smoked sausage, sliced
- 1 (8 ounces) package cream cheese
- 3 (14.5 ounces) can chicken broth
- 1 (10.75 ounces) can cream of chicken soup
- 3 tablespoons Cajun/Creole Seasoning
- 1 (30 to 32 ounces) bag frozen shredded hash browns
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
Replace the andouille with some smoked turkey sausage if you want a low-calorie soup. Or use a combination of both.
Add the hash browns to the crockpot without thawing.
To make sure to blend the cream cheese well into the soup, I suggest using a whisk.
For a quick meal, freeze any leftovers.
