# 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 used), and sausage (if used) into the slow cooker.
02 - Pour in broth and add Cajun seasoning, smoked paprika, thyme, black pepper, cayenne (if desired), and salt. Stir thoroughly to blend.
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 in the cooker using a potato masher or immersion blender, leaving chunks for texture.
05 - Stir in milk and cream, then cook uncovered on high for 20 to 30 minutes until heated through.
06 - Taste and adjust seasonings as necessary to preferred flavor.
07 - Serve hot with sliced green onions and chopped parsley as garnish.
