# 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 tsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/4 tsp black pepper
14 - 1/4 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
18 - 2 green onions, sliced
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 broth and add Cajun seasoning, smoked paprika, dried thyme, black pepper, cayenne pepper (if using), and salt. Stir to blend.
03 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until potatoes and vegetables are soft.
04 - Use a potato masher or immersion blender to mash some potatoes inside the slow cooker, preserving chunks for texture.
05 - Stir in milk and cream, then cook uncovered on high for 20 to 30 minutes until fully heated.
06 - Adjust seasoning if needed, then serve warm garnished with green onions and parsley.
