Creamy Potato Soup with Cajun Kick in the Slow Cooker
Creamy potato soup doesn't need babysitting, just a slow cooker and a little bit of Southern flair. This bowl brings comfort without the heavy lifting, and it’s got just enough Cajun spice to keep you on your toes. If you're like me and crave potato meals that feel cozy but don't weigh you down, this one checks all the boxes.
It’s rich, it’s creamy, and it’s loaded with hearty potatoes that soak up all the flavor. And let’s be honest—when something this good practically cooks itself while you go about your day, that’s a win in my book. Whether you're serving it for dinner, scooping leftovers for lunch, or sneaking a ladle as a snack (guilty), this one earns a spot in your regular rotation.
Looking for potato ideas that lean on the healthy side but still taste indulgent? Want something to please both meat-eaters and your vegan cousin? You’re covered. This slow cooker wonder fits right in with potato recipes dinner crowds adore, healthy potato recipes you’ll feel good about, and even vegan potato recipes that don't taste like compromise. Let’s make something warm, simple, and ridiculously tasty.
Servings: 6 servings
Ingredients
- 2 lbs potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp Cajun seasoning (more to taste)
- 4 cups vegetable broth
- 1 cup canned coconut milk or heavy cream
- Salt and black pepper, to taste
- Chopped scallions for garnish (optional)
Instructions
- Toss potatoes, onion, garlic, bell pepper, and Cajun seasoning into your slow cooker.
- Pour in the vegetable broth. Give it a quick stir to mix everything together.
- Cover and cook on high for 3–4 hours or low for 6–7 hours, until the potatoes are fork-tender.
- Use an immersion blender to blend part of the soup right in the pot, or transfer half to a blender and pulse, then return it to the cooker.
- Stir in the coconut milk or cream. Let it warm through for another 15–20 minutes.
- Taste and adjust seasoning with salt, pepper, or more Cajun spice.
- Serve warm, topped with scallions if you’re feeling fancy.