Ingredients
Scale
- 2 lbs potatoes (peeled and diced, such as Russet or Yukon Gold)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 bell pepper (diced, any color)
- 2 carrots (diced)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1 cup cooked and crumbled sausage (optional, andouille or smoked sausage works well)
- Green onions (for garnish, optional)
- Fresh parsley (for garnish, optional)
Instructions
Step 1: Prepare the Ingredients
- Peel and dice the potatoes, onion, bell pepper, and carrots. Mince the garlic.
- If using sausage, cook it in a skillet over medium heat until browned, then crumble it into pieces.
Step 2: Combine in Slow Cooker
- In the slow cooker, combine the diced potatoes, onion, garlic, bell pepper, carrots, cooked sausage (if using), Cajun seasoning, smoked paprika, salt, and black pepper.
- Pour the vegetable or chicken broth over the mixture.
Step 3: Cook
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender.
Step 4: Blend and Add Cream
- Once the potatoes are tender, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream and mix well. Allow the soup to heat through for another 10–15 minutes.
Step 5: Serve
- Ladle the soup into bowls and garnish with chopped green onions and fresh parsley if desired.
- Serve hot with crusty bread or crackers for a complete meal!
- Prep Time: 15
- Cook Time: 360