# Components:
→ Vegetables
01 - 1.5 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 1 red bell pepper, diced
06 - 3 cloves garlic, minced
→ Liquids
07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 1/2 cup heavy cream or coconut cream
→ Spices & Seasonings
10 - 2 teaspoons Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 teaspoon salt, or to taste
→ Optional Additions
16 - 1 cup corn kernels, fresh or frozen
17 - 1 cup cooked andouille or smoked sausage, sliced (omit for vegetarian)
18 - 2 green onions, sliced (for garnish)
19 - Chopped fresh parsley (for garnish)
# Method:
01 - Place potatoes, onion, celery, carrots, bell pepper, garlic, corn (if using), and sausage (if using) into the slow cooker.
02 - Pour in the broth, then add Cajun seasoning, smoked paprika, thyme, black pepper, cayenne pepper (if using), and salt. Stir to incorporate.
03 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until potatoes and vegetables are tender.
04 - Mash some of the potatoes in the slow cooker with a potato masher or immersion blender, leaving some chunks for texture.
05 - Stir in the milk and cream, then cook uncovered on high for 20 to 30 minutes until heated through.
06 - Taste the soup and adjust salt and spices as needed.
07 - Ladle soup into bowls and garnish with sliced green onions and chopped parsley. Serve hot.
