Hi it’s me, the self-crowned queen of crockpot soups, and I’m back today with this cozy little number that’s just crying out to be made for fall and winter! In case you hadn’t noticed, I’m in a real slow cooker season right now – maybe you’ve already tried my crockpot crack potato soup, crockpot cowboy soup, and crockpot sausage and potato soup, and if you’re eager to add another one to your repertoire, I highly recommend this one!

It’s loaded with tender potatoes, smoky andouille sausage, colorful veggies, and plenty of Cajun seasoning to bring the flavor. The best part is that the slow cooker does all the heavy lifting, and it’s a real dump-and-go kind of situation.

You just slice up the sausage and veggies, toss everything into the crockpot, and let it simmer until the potatoes are perfectly soft. Right before serving, stir in a splash of cream and a handful of cheddar cheese to make the broth rich, velvety, and totally irresistible!

I usually throw everything in around lunchtime when I’m working from home, then by the time I get home from the school run, it’s all bubbly and delicious and ready to go.

Ingredients

Want the quick version? You’ll find a printable recipe card with all the details at the bottom of this post. Print it out or add it to your personal recipe folder so you’ll always know where to find it, because there’s nothing worse than remembering a dish you loved and not being able to track down the recipe again. And I really do think you’re going to love this one!

Chicken broth – The base of the soup, keeps it savory and flavorful.
Russet potatoes – Starchy potatoes that break down just enough to make the soup thick and hearty.
Andouille sausage – Brings that smoky, spicy Cajun flavor.
Celery – Adds crunch and a little freshness to balance the richness.
Red bell pepper – A pop of sweetness and color.
Yellow onion – A classic base ingredient that rounds out the flavor.
Shredded cheddar cheese – Melts into the soup for creamy, cheesy goodness.
Heavy cream – Makes the broth rich and velvety.
Minced garlic – A must for depth and savory flavor.
Cajun seasoning – The main spice blend that gives this soup its kick.
Salt & black pepper – Simple seasonings to balance and highlight the other flavors.
Paprika – Adds warmth and a hint of smokiness.
Cayenne pepper – For extra heat — adjust up or down depending on how spicy you like it.

How To Make Crockpot Cajun Sausage & Potato Soup

Prep the sausage: Slice the sausage into ¼-inch rounds.
Load the crockpot: Add everything to the slow cooker except the heavy cream and cheese. Give it a good stir to combine.
Cook: Cover and cook on high for about 3 ½ hours or on low for 5 ½ hours, until the potatoes are tender and the flavors have blended.
Make it creamy: Stir in the heavy cream and shredded cheese, then let it cook for another 30 minutes on low so it all melts together.
Serve: Ladle into bowls and dig in. A sprinkle of extra cheese or green onions on top never hurts.

Recipe Notes

If you’ve been cooking the soup on high, be sure to switch it to low before adding the cream and cheese. Otherwise, the cream may separate and make the texture a little grainy. (Still tasty, so it’s not the end of the world, just not as silky.)
Taste and adjust the seasonings before serving. Cajun spice blends can vary, so make it as mild or bold as you like.
Yukon Gold potatoes also work beautifully here if you prefer a creamier, less starchy bite.
Want to bulk it up even more? Stir in some cooked chicken or cooked rice toward the end for a heartier, stick-to-your-ribs meal.

Storage & Make-Ahead Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so it’s even better the next day.
Freezer: This soup freezes well. Keep it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or milk if it thickens too much.
Make ahead: You can chop the veggies and sausage the day before, then just toss everything in the crockpot when you’re ready to cook.

Serving Ideas

This soup is filling all on its own, but a few toppings or sides can take it over the top:

Cheese & green onions – Sprinkle extra shredded cheddar and sliced green onions on top for color and flavor.
A dollop of sour cream – Cools down the spice and makes it extra creamy.
Hot sauce – For those who like to turn up the heat even more! I’m pretty addicted to hot sauce, so this is my go-to.
Cornbread or biscuits – Perfect for dunking and soaking up that creamy Cajun broth.
Side salad – A crisp green salad with a tangy vinaigrette helps balance the richness of the soup.
Crusty bread – Always a classic with hearty soups, and great for mopping up the bottom of the bowl.

Print Recipe

Crockpot Cajun Sausage & Potato Soup

This crockpot Cajun sausage & potato soup is creamy, hearty, and full of smoky spice. With tender potatoes, andouille sausage, peppers, and just the right kick of Cajun seasoning, it’s comfort food with a little southern flair. The slow cooker does all the work, leaving you with a cozy bowl that’s perfect for chilly nights, busy weeknights, or whenever you’re craving something bold and satisfying!

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course, Soup

Servings:

Ingredients

4 cups chicken broth
4 large Russet potatoes peeled and diced
1 ring Andouille sausage
3 ribs celery diced
1 red bell pepper diced
1 medium yellow onion diced
1 cup shredded cheddar cheese
½ cup heavy cream
2 teaspoons minced garlic
1 ½ teaspoon Cajun seasoning
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon cayenne pepper

Instructions

Prep the sausage: Slice the sausage into ¼-inch rounds.
Load the crockpot: Add everything to the slow cooker except the heavy cream and cheese. Give it a good stir to combine.
Cook: Cover and cook on high for about 3 ½ hours or on low for 5 ½ hours, until the potatoes are tender and the flavors have blended.
Make it creamy: Stir in the heavy cream and shredded cheese, then let it cook for another 30 minutes on low so it all melts together.
Serve: Ladle into bowls and dig in. A sprinkle of extra cheese or green onions on top never hurts.

Put this one in your easy dinner rotation, and I think you’ll agree that it’s the kind of comfort food that you’ll want to eat again and again! If you try it, I’d really love to hear your thoughts and feedback. You can leave a comment below, and you can also tag me in your pics on Instagram @slimmingviolet.