Instructions
Step 1: Add sausage, potatoes, onion, garlic, bell pepper, Cajun seasoning, paprika, thyme, pepper, and chicken broth to a slow cooker. Stir to combine.
Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender.
Step 3: In a small saucepan, melt butter and whisk in flour to form a roux. Cook for 1–2 minutes, then slowly whisk in heavy cream. Stir until thickened.
Step 4: Add the cream mixture and sour cream to the slow cooker. Stir well to combine and heat for another 15–20 minutes.
Step 5: Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. This soup can be frozen for up to 2 months, though the texture may slightly change due to the cream.
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