Slow Cooker Cajun Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
1½ pounds andouille sausage or smoked sausage, sliced
1 (30 to 32-oz) bag frozen shredded hash browns
3 (14.5 oz) cans chicken broth
1 (10.75-oz) can cream of chicken soup (I used 2 cans cream of chicken and 1 can cream of broccoli)
2 Tbsp minced onion flakes
3 Tbsp Cajun/Creole Seasoning
1 tsp pepper
½ tsp salt
1 (8-oz) package cream cheese
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Directions: |
Directions:Instructions:
In a large skillet over medium heat, cook sausage until brown. About 5 minutes. Add to slow cooker.
Add everything except for the cream cheese to the slow cooker.
Cook for 8-10 hours on low.
About 15 minutes before serving, add cream cheese.
*Philadelphia cream cheese melts best for this
Stir until melted and thoroughly combined. Whisking may be needed to make creamier, and less chunky.
Notes:
If you are looking to reduce the calories in this soup, you can swap the andouille for some smoked turkey sausage. I’ve made with andouille and smoked turkey sausage. Both versions are great. You could even use a combination of andouille and smoked turkey sausage.
There is no need to thaw the hash browns before adding them to the crockpot.
I find that Philadelphia brand cream cheese melts the best in this soup.
If you are having trouble incorporating the cream cheese, use a whisk. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:15 min |
Personal
Notes: |
Personal
Notes: Super good, we used Tony's Creole as the seasoning, and it was decent spice level, be judicious if you don't like spice. Lawry's creole or cajun spice should work fine too, or you can google your own Cajun Spice to make on your own.
xo
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