Ingredients
Equipment
Method
Preparation
- Start by peeling and dicing the potatoes, chopping the onion, mincing the garlic, and dicing the bell pepper and celery.
- Gather all these ingredients with your spices for the slow cooker.
Cooking
- Combine the diced potatoes, onion, garlic, bell pepper, and celery in your slow cooker.
- Add in the smoked paprika, Cajun seasoning, thyme, salt, and pepper. Pour in the broth.
- Secure the lid and set the slow cooker to cook on low for 6-7 hours or high for 3-4 hours.
Mashing
- Once cooking is complete, mash some of the potatoes in the pot to achieve desired thickness.
Creamy Finish
- Stir in the cream and butter, and add cayenne if desired.
- Allow to cook on high for an additional 15-20 minutes.
Final Adjustments
- Taste and adjust the seasonings as necessary.
- Serve hot with optional toppings.
Notes
This soup can be stored in the fridge for up to 5 days and freezes beautifully. Adjust seasoning to personal preference.
