# What You Need:
→ 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 for vegan option
09 - 0.5 cup heavy cream or coconut cream for dairy-free
→ Spices & Seasonings
10 - 2 tsp Cajun seasoning
11 - 0.5 tsp smoked paprika
12 - 0.5 tsp dried thyme
13 - 0.25 tsp black pepper
14 - 0.25 tsp cayenne pepper (optional)
15 - 1 tsp 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)
# Steps:
01 - Place potatoes, onion, celery, carrots, bell pepper, garlic, corn if using, and sausage if using into the slow cooker.
02 - Pour in broth and add Cajun seasoning, smoked paprika, thyme, black pepper, cayenne if using, and salt. Stir to blend evenly.
03 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until vegetables are tender.
04 - Mash some potatoes directly in the cooker with a potato masher or immersion blender, leaving chunks for texture.
05 - Stir in milk and cream, then cook uncovered on high for an additional 20 to 30 minutes until warmed through.
06 - Adjust seasoning as needed, tasting and modifying salt or spices.
07 - Ladle soup into bowls and garnish with sliced green onions and chopped parsley before serving.
