Ingredients
✓ 1 large russet potatoes, peeled and diced
✓ ½ cup carrots, chopped
✓ ½ cup celery, chopped
✓ 1 medium onion, chopped
✓ 4 cups vegetable broth (or chicken broth)
✓ 1 cup heavy cream (or coconut cream for a dairy-free version)
✓ 3 tablespoons Cajun seasoning (Adjust to taste.)
✓ 3 cloves garlic, minced
✓ Salt and pepper to taste
✓ Sliced green onions (For garnish.)
✓ Shredded cheese (For garnish.)
✓ Sour cream (For garnish.)
Instructions
✓ Add diced potatoes, carrots, celery, and onion to the slow cooker.
✓ Pour in 4 cups of broth and stir to combine.
✓ Cook on low for 4 hours.
✓ Stir in 3 tablespoons of Cajun seasoning and minced garlic.
✓ Add 1 cup of cream and simmer for an additional 30 minutes.
✓ Serve hot with green onions, cheese, and sour cream as garnish.
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove to preserve creaminess.
- Prep Time: 10
- Cook Time: 270
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15