Crockpot Creamy Cajun Sausage & Potato Soup

Name: Crockpot Creamy Cajun Sausage & Potato Soup
Prep time: 10 min
Cook time: 300 min
Ingredients: 14 oz smoked sausage, sliced; 2 lbs Yukon Gold potatoes, diced; 1 small onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 10.5 oz can cream of chicken soup; 8 oz cream cheese; 1 cup heavy cream; 2 cups shredded cheddar cheese; 1 tbsp Cajun seasoning; 1 tbsp Kinder's Buttery Garlic & Herb Seasoning; 1 tsp garlic salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 2 tbsp cornstarch; 2 tbsp cold water; chopped green onions, optional for garnish

Creamy potato soup gets a serious upgrade when smoked sausage and Cajun seasoning hit the crockpot.

Sliced smoked sausage, diced Yukon Gold potatoes, onion, garlic, chicken broth, and cream of chicken soup cook together until the potatoes turn fork tender and the broth is packed with savory flavor. The Cajun seasoning brings a little kick, while the Kinder’s Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper build a rich seasoned base.

Once the potatoes are soft, cream cheese, heavy cream, and shredded cheddar melt into the soup and make it thick, creamy, and loaded with comfort food flavor. A quick cornstarch slurry finishes it off by giving the soup that hearty, spoon-coating texture.

Big bowls of this soup are perfect for cold nights, easy dinners, or anytime you want something creamy, smoky, cheesy, and filling straight from the slow cooker.

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Why You’ll Love This Recipe

Creamy, cheesy potato soup with smoky sausage in every bite.
Cajun seasoning adds bold flavor without making the recipe complicated.
Easy crockpot dinner that cooks low and slow until the potatoes are tender.
Made with hearty ingredients like sausage, potatoes, cream cheese, cheddar, and heavy cream.
Perfect comfort food soup for cold nights or busy weeknight dinners.

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Ingredients

The soup starts with smoked sausage, Yukon Gold potatoes, onion, garlic, chicken broth, and cream of chicken soup. Those ingredients cook together in the crockpot with Cajun seasoning, Kinder’s Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper until the potatoes are tender and the broth is full of flavor.

Cream cheese, heavy cream, and shredded cheddar cheese are stirred in near the end to make the soup extra creamy. A cornstarch slurry thickens everything up, and chopped green onions can be added on top before serving if you want a fresh finish.

14 oz smoked sausage, sliced
2 lbs Yukon Gold potatoes, diced
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (10.5 oz) can cream of chicken soup
8 oz cream cheese
1 cup heavy cream
2 cups shredded cheddar cheese
1 tbsp Cajun seasoning
1 tbsp Kinder's Buttery Garlic & Herb Seasoning
1 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water
Chopped green onions, optional for garnish

How To Make Crockpot Creamy Cajun Sausage & Potato Soup

Step 1: Add Main Ingredients

Add the smoked sausage, diced Yukon Gold potatoes, diced onion, minced garlic, chicken broth, and cream of chicken soup to your crockpot.

Step 2: Season and Stir

Season with the Cajun seasoning, Kinder's Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper. Stir everything together.

Step 3: Cook

Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until the potatoes are fork tender.

Step 4: Add Cream Cheese

Stir in the cream cheese until completely melted.

Step 5: Add Heavy Cream and Cheddar

Add the heavy cream and shredded cheddar cheese. Stir until smooth and creamy.

Step 6: Make Slurry

In a small bowl, whisk together the cornstarch and cold water until smooth.

Step 7: Thicken Soup

Stir the slurry into the soup, then cover and cook for another 10 to 15 minutes, or until the soup has thickened.

Step 8: Serve

Give the soup one final stir, garnish with chopped green onions if desired, and serve hot with crusty bread.

Recipe Variations

Use andouille sausage for a stronger Cajun flavor. It adds more spice and smoke, which works really well with the creamy potato base.
Add corn near the end if you want a slightly sweeter soup with more texture. It pairs well with the sausage, potatoes, cheddar, and Cajun seasoning.
Stir in cooked bacon before serving for an even richer loaded potato soup style. The smoky bacon adds crunch and makes the soup taste more indulgent.
Use pepper jack cheese instead of cheddar if you want extra heat. It melts into the soup and gives the creamy broth a spicy cheesy finish.
Top each bowl with extra cheddar, green onions, or crushed crackers. The toppings add texture and make each serving feel more like a loaded baked potato soup.

Tips for Success

Dice the potatoes into similar-sized pieces so they cook evenly and become fork tender at the same time.
Stir the cream cheese well after the potatoes are tender so it melts smoothly into the broth.
Add the heavy cream and cheddar near the end so the soup stays creamy and the cheese does not overcook.
Whisk the cornstarch with cold water before adding it to the crockpot so the slurry does not clump in the hot soup.
Let the soup cook for the full 10 to 15 minutes after adding the slurry so it has time to thicken.
Taste before serving because Cajun seasoning and smoked sausage can both add salt depending on the brand.

Frequently Asked Questions

Can I use a different kind of sausage?

Yes, you can use kielbasa, andouille sausage, turkey smoked sausage, or another smoked sausage you like. Andouille will give the soup a stronger Cajun-style flavor, while regular smoked sausage keeps it a little more mild. Just slice it before adding it to the crockpot so it flavors the broth while everything cooks.

Can I use russet potatoes instead of Yukon Gold potatoes?

Yes, russet potatoes can be used if that is what you have. Yukon Gold potatoes hold their shape well and have a buttery texture, while russets tend to break down more and can make the soup thicker. Either option works, but the texture may be slightly different.

How spicy is this Cajun sausage potato soup?

The soup has a Cajun flavor with a little kick, but the cream cheese, heavy cream, cheddar, potatoes, and cream of chicken soup help balance the heat. The spice level will depend on the Cajun seasoning and sausage you use. If you want it milder, start with less Cajun seasoning and add more after tasting.

How do I make the soup thicker?

The cornstarch slurry is what helps thicken the soup near the end of cooking. Make sure the slurry is mixed with cold water first, then stir it into the hot soup and let it cook for another 10 to 15 minutes. The soup will also continue to thicken slightly as it sits.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, stirring occasionally until warmed through. If the soup thickens too much after chilling, add a splash of broth or heavy cream while reheating.

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Crockpot Creamy Cajun Sausage & Potato Soup

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A creamy crockpot potato soup made with smoked sausage, Yukon Gold potatoes, Cajun seasoning, cream cheese, heavy cream, cheddar cheese, and a thick rich broth.

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Prep Time 10

Cook Time 5

Servings: 8 servings

Ingredients Method Video

Ingredients

14 oz smoked sausage, sliced
2 lbs Yukon Gold potatoes, diced
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 10.5 oz can cream of chicken soup
8 oz cream cheese
1 cup heavy cream
2 cups shredded cheddar cheese
1 tbsp Cajun seasoning
1 tbsp Kinder's Buttery Garlic & Herb Seasoning
1 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water
chopped green onions, optional for garnish

Method

Add the smoked sausage, diced Yukon Gold potatoes, diced onion, minced garlic, chicken broth, and cream of chicken soup to your crockpot.
Season with Cajun seasoning, Kinder's Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper. Stir everything together until combined.
Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until the potatoes are fork tender.
Stir in the cream cheese until it is completely melted into the soup.
Add the heavy cream and shredded cheddar cheese. Stir until the cheese melts and the soup is smooth and creamy.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the cornstarch slurry into the soup. Cover and cook for another 10 to 15 minutes, or until the soup has thickened.
Give the soup one final stir, garnish with chopped green onions if desired, and serve hot with crusty bread.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.