6 cups peeled and diced potatoes (Russets work best)
1 small onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped (red adds nice sweetness)
2 celery stalks, diced
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning (adjust to taste)
1/2 teaspoon dried thyme
Salt and pepper to taste
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1 tablespoon butter
1/2 cup shredded cheddar cheese (optional)
1/4 cup chopped green onions (for garnish)
1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
Add the diced potatoes, onion, garlic, bell pepper, celery, paprika, Cajun seasoning, thyme, salt, pepper, and broth into your 6-quart slow cooker. Stir gently to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are completely soft and tender.
Use a potato masher to mash about half of the potatoes, leaving some chunks for texture until soup is thick but still has visible potato pieces. For smoother soup, use an immersion blender.
Stir in the cream, butter, and cayenne pepper if using. Switch to high and cook for another 15-20 minutes until heated through. Do not let boil or cream may curdle.
Taste and adjust seasonings as needed, adding more Cajun seasoning or salt to preference.
Serve hot, garnished with shredded cheddar cheese and chopped green onions.
Notes
Use Russet potatoes for creamier texture or Yukon Golds for buttery richness. I like mixing both for best result.
A 6-quart slow cooker works best for this recipe amount.
For dairy-free version, substitute with plant-based cream or coconut milk.
Add diced andouille sausage, shredded chicken, or shrimp for extra protein.
Don’t let soup boil after adding cream to prevent curdling.