# What You'll Need:
→ Vegetables
01 - 1.5 pounds 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 - 1/2 cup heavy cream (or coconut cream for dairy-free option)
→ 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
# Steps to Follow:
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 mix evenly.
03 - Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until potatoes and vegetables are tender.
04 - Use a potato masher or immersion blender to mash a portion of the potatoes within the slow cooker, leaving some chunks for texture.
05 - Stir in milk and cream, then cook uncovered on high for an additional 20 to 30 minutes until thoroughly heated.
06 - Taste and adjust seasoning as necessary. Serve hot garnished with sliced green onions and chopped parsley.
