Ingredients

My amounts from this batch. Use as many potatoes as you want.

1 lb andouille sausage, sliced
1 lb bacon, chopped
1 large yellow onion
2 small celery stalks
2 small-medium jalapeños
About 10 potatoes (a 5 lb bag), peeled and cubed
6 cups water
6 bouillon cubes (1 per cup)
Garlic, white pepper and Cajun seasoning (to taste)
McCormick Salt Free Like Sweet Like Smoky by Tabitha Brown
About 1 quart half-and-half (I could have used more)
½–1 lb shrimp (or langostino tails, or no seafood)

To top

Green onions
Grated Parmesan
A little sour cream

Method

Brown the meat. Andouille and bacon until browned. Set the meat aside and keep the drippings.
The vegetables. Pulse the onion, celery and jalapeños, then cook them in the drippings.
Slow cooker. Potatoes, the cooked vegetables, water, bouillon, garlic, white pepper, Cajun seasoning and Like Sweet Like Smoky. HIGH until the potatoes are soft.
Mash. Mash some of the potatoes right in the pot until it's as thick as you like.
Cream. Stir the meat back in, then the half-and-half. Heat it through without boiling.
Seafood last. Shrimp at the very end, just until pink.
Top. Green onions, grated Parmesan and a little sour cream.

Want it thicker without mashing?Make a roux: after the vegetables, stir 4 tbsp butter and ½ cup flour into the pot for a minute or two, then whisk in hot broth before the potatoes cook down. It thickens without mashing, keeps the dairy from breaking, reheats and freezes better, and tastes richer. It's also the way to go on the stovetop.

Where it startedInspired by @ralphthebaker's Cajun potato soup on TikTok. Go watch his.

Mashing potatoes right in the slow cooker — Mashing some right in the pot. No butter, no flour.

Cubed potatoes in the slow cooker — A whole bag of potatoes.

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Thought

Taste

Presence

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Cajun potato soup.

Ingredients

Method

A new SZND recipe every Saturday this fall.