Cajun Potato Soup

Serves: 8 Active Time: 15 minutes Inactive Time: 2+ hours

INGREDIENTS:

• 1 1/2 pounds andouille sausage or smoked sausage, sliced
• 1 finely chopped yellow onion
• 4 cloves minced garlic
• 3 tablespoons Cajun seasoning (we used Old Bay)
• 2 tablespoons extra-virgin olive oil
• 1 (30 oz.) bag frozen shredded hash browns
• 6 cups low-sodium chicken broth
• 1 (10.75 oz.) can cream of chicken soup
• 1 (8 oz.) package cream cheese, at room temperature
• 1 cup grated sharp cheddar cheese, plus more for garnish
• Kosher salt and freshly ground pepper, to taste
• Optional: 1/3 cup green onion for garnish

PREPARATION:

1. (Optional) Heat olive oil in a large pan or skillet over medium-high heat and sauté the finely chopped onion for 6-8 minutes until it softens. Add the sliced sausage and cook until it’s browned on all sides.
2. Season the mixture with salt, pepper, and Cajun seasoning. Add the minced garlic and cook for an additional 1-2 minutes.
3. In a medium bowl, whisk together the chicken broth and cream of chicken soup until the mixture is smooth and well combined.
4. Transfer the cooked sausage and onion to the slow cooker. Add the frozen hash browns and pour in the chicken soup mixture.
5. Cover and cook on high for 3-4 hours, stirring occasionally.
6. Add the cream cheese and grated cheddar cheese to the soup. Cover and cook for an additional 10-20 minutes or until the cheeses are fully melted and the soup is creamy. Taste and adjust the seasoning as needed.
7. Serve the soup hot, garnishing it with green onions and extra cheddar cheese if desired. Enjoy your delightful Creamy Cajun Sausage and Potato Soup!