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Slow Cooker Cajun Potato Soup

A flavorful and creamy Cajun potato soup that's easy to make in a slow cooker, perfect for busy weekdays!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American, Cajun
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large russet potatoes, peeled and diced
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
Broth and Cream
  • 4 cups vegetable broth (or chicken broth) Use chicken broth for a non-vegetarian option.
  • 1 cup heavy cream (or coconut cream for a dairy-free version)
Seasoning
  • 3 tablespoons Cajun seasoning Adjust to taste.
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Optional Toppings
  • sliced green onions For garnish.
  • shredded cheese For garnish.
  • sour cream For garnish.

Method
 

Preparation
  1. Peel and dice the russet potatoes into small cubes. Chop the carrots, onion, and celery into even-sized pieces.
Combining Ingredients
  1. In your slow cooker, combine the diced potatoes, carrots, celery, and onion. Add the vegetable broth, minced garlic, and Cajun seasoning. Stir well to mix.
Cooking
  1. Cover your slow cooker with a lid and set it to cook on low for 6-8 hours or on high for 4 hours.
Final Adjustments
  1. Once cooking is complete, stir in the heavy cream and taste the soup. Adjust salt and pepper as needed.
Serving
  1. Ladle servings into bowls and let everyone customize their soup with toppings like sliced green onions, shredded cheese, or sour cream.

Notes

For a dairy-free option, use coconut cream instead of heavy cream. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 2-3 months. Reheat slowly on the stovetop and add broth or cream if needed.