1. Spray or lightly grease the inside of your slow cooker to prevent sticking.
2. Add the diced potatoes, chopped onion, minced garlic, Cajun seasoning, smoked paprika, and dried thyme to the slow cooker. Stir to combine evenly.
3. Pour in the chicken or vegetable broth, making sure the ingredients are mostly covered. Season with a pinch of salt and pepper.
4. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender and easily pierced with a fork.
5. In the last 30 minutes of cooking, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux. Slowly add the milk while whisking to avoid lumps, cooking until the mixture thickens slightly.
6. Stir the thickened milk mixture into the slow cooker. If you’re adding cheese, stir it in now until melted and smooth. Add cooked bacon or sausage if using.
7. Use an immersion blender to partially blend the soup directly in the slow cooker, leaving some chunks for texture. (If you don’t have an immersion blender, transfer half the soup to a blender, puree, and return it to the pot.)
8. Taste and adjust seasoning with more salt, pepper, or Cajun spice if needed.
9. Serve hot, garnished with chopped green onions or parsley.

I love using the immersion blender because it’s quick and keeps the kitchen less messy—something I’ve learned to appreciate as a mom balancing everything. And if you want a chunkier soup to remind you of those rustic family dinners I grew up with, skip the blending altogether!