Ingredients
Equipment
Method
- In your 6-quart slow cooker, combine the diced Yukon Gold potatoes, sliced smoked sausage, chopped yellow onion, chopped celery, and chopped green bell pepper.1.5 lbs Yukon Gold potatoes, 1 lb smoked sausage, 1 cup chopped yellow onion, 0.5 cup chopped celery, 0.5 cup chopped green bell pepper
- Sprinkle the minced garlic, Cajun seasoning, dried thyme, and black pepper over the ingredients in the slow cooker.2 cloves garlic, 1 teaspoon Cajun seasoning, 0.5 teaspoon dried thyme, 0.25 teaspoon black pepper
- Pour the low-sodium chicken broth over everything in the slow cooker.4 cups low-sodium chicken broth
- Cover your slow cooker and cook on the LOW setting for 6–8 hours, or until the potatoes are fork-tender and the flavors have melded beautifully.
- Once the cooking time is complete, remove the lid. Stir in the softened cream cheese cubes and the heavy cream. Stir gently until the cream cheese is fully melted and incorporated, creating a luxuriously creamy soup.4 oz cream cheese, 0.5 cup heavy cream
- Taste the soup and add salt as needed. If you prefer a smoother texture, you can use an immersion blender to partially or fully blend the soup at this stage. Serve hot, garnished with your favorite toppings like fresh parsley, green onions, shredded cheddar cheese, or a dollop of sour cream.salt, 1 bunch fresh parsley, 1 bunch green onions, 1 cup shredded cheddar cheese, 1 dollop sour cream
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
