Description
This Cajun potato soup is a hearty, flavorful dish featuring tender potatoes, smoky andouille sausage, and a rich, creamy broth with a kick of spice. Packed with the bold flavors of Cajun seasoning, it’s a one-pot wonder that’s perfect for cozy nights. Serve with crusty bread for a soul-warming meal!
Ingredients
Scale
- 12 oz andouille sausage, sliced
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 4 medium potatoes, diced (Russet or Yukon Gold)
- 1 1/2 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- Green onions & fresh parsley, for garnish
Instructions
- Brown the sausage: In a large pot over medium heat, cook sliced andouille sausage until browned. Remove and set aside.
- Sauté the aromatics: Melt butter in the same pot. Add onion, celery, and bell pepper. Cook until softened. Add garlic and sauté for another minute.
- Make the base: Stir in flour and cook for 1 minute. Gradually add chicken broth, stirring continuously.
- Simmer with potatoes: Add diced potatoes, Cajun seasoning, salt, and pepper. Bring to a simmer and cook until potatoes are fork-tender (about 15-20 minutes).
- Blend for creaminess: Remove a portion of the soup and blend with an immersion blender, then return it to the pot for a thick, creamy texture.
- Finish with cream: Stir in heavy cream and return andouille sausage to the pot. Let simmer for 5 more minutes.
- Serve & garnish: Ladle into bowls and garnish with green onions and fresh parsley. Serve hot!
Notes
- Adjust spice level: Increase Cajun seasoning or add cayenne for extra heat.
- For extra creaminess: Blend more of the soup or add additional heavy cream.
- For a dairy-free version: Swap heavy cream for coconut milk or a dairy-free alternative.
Nutrition
- Calories: 410
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 17g