Instructions
Step 1: In a skillet over medium heat, add olive oil and lightly brown the sliced sausage for about 3-4 minutes. This enhances the flavor.
Step 2: Add the browned sausage, diced potatoes, onion, garlic, bell pepper, Cajun seasoning, smoked paprika, thyme, black pepper, red pepper flakes (if using), and chicken broth into the slow cooker.
Step 3: Stir well to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
Step 4: About 30 minutes before serving, stir in the cream cheese and heavy cream. Mix until the cream cheese is fully melted and the soup becomes creamy.
Step 5: Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.
Storage Information
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
Continue on the next page