Description
A rich and creamy Cajun-style potato soup made in the Crockpot, perfect for chilly nights. Full of bold flavor, tender potatoes, and warming spices, it’s a comforting, crowd-pleasing dinner.
Ingredients
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2 lbs russet or Yukon Gold potatoes, peeled and cubed
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1 medium onion, diced
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2 ribs celery, diced
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3 cloves garlic, minced
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1 tbsp Cajun seasoning (more to taste)
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4 cups vegetable or chicken broth
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1 cup heavy cream or coconut milk
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Salt and black pepper, to taste
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1 tbsp butter (optional)
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1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
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1 cup shredded cheddar (optional topping)
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Sliced green onions or parsley, for garnish
Instructions
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Add potatoes, onion, celery, garlic, Cajun seasoning, and broth to Crockpot.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are soft.
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Blend half the soup using immersion blender for creaminess.
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Stir in cream and optional cornstarch slurry if thicker texture is desired.
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Season with salt and pepper to taste.
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Serve hot with toppings of your choice.
Notes
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Add cooked sausage or chicken for a heartier meal.
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For dairy-free, use coconut milk and omit cheese.
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Soup thickens as it cools; add extra broth to loosen when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) / 3 hours (high)
- Category: Soup, Dinner
- Cuisine: Southern Cajun-Inspired
Nutrition
- Calories: ~325 per serving