Portuguese Shrimp and Sausage Soup

Listen, this isn't how my yiayia would make it, but when you need soup ready when you walk through the door, the slow cooker works. Put everything except the shrimp and olive oil in your crock pot.

Stir it all together so the vegetables get covered with the liquid. Cover and cook on low for 6 to 9 hours until the potatoes are tender like butter.

Turn the heat to high and add your shrimp, pushing them down under the liquid so they cook properly. Cover and cook 15 more minutes until the shrimp are pink and cooked through. (Don't overcook the shrimp or they'll be rubber - 15 minutes is plenty)

Ladle into bowls and drizzle each serving with good olive oil. The Portuguese know what they're doing with seafood, even if this shortcut version would make them shake their heads.