Description

Cajun Potato Soup is a hearty and flavorful comfort food loaded with tender russet potatoes, smoky andouille sausage, and a creamy, spiced broth seasoned with classic Cajun seasoning. This rich soup is perfect for warming up on chilly days and offers a perfect balance of spice and creaminess.

Ingredients

Scale

Soup Base

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced

Sausage and Potatoes

1 pound andouille sausage or smoked sausage, sliced
2 pounds russet potatoes, peeled and diced into ½-inch cubes

Liquids and Seasonings

4 cups low sodium or no sodium added chicken broth
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
2 tablespoons Cajun seasoning (adjust to taste)

Garnishes

Fresh parsley for garnish
Optional: chopped green onions, shredded cheddar cheese, crumbled bacon

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook the vegetables for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Brown Sausage: Add the sliced andouille or smoked sausage to the pot. Cook for about 5 minutes until the sausage is browned and releases its flavorful oils into the pan.
Add Flour and Seasoning: Sprinkle the all-purpose flour over the sausage and vegetables. Stir continuously for 2 minutes to cook out the raw flour taste. Then mix in the Cajun seasoning thoroughly to coat the mixture.
Add Potatoes and Broth: Stir in the diced potatoes. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits stuck to the surface. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Blend for Creaminess: For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, carefully remove 2 cups of soup, blend until smooth in a blender, and return it to the pot. Take caution when blending hot liquids to avoid splashing.
Add Cream and Final Seasoning: Stir in the heavy cream or half-and-half and Worcestershire sauce. Taste the soup and adjust seasoning with additional Cajun seasoning or salt if needed. Let the soup simmer uncovered for 5 more minutes to meld the flavors.
Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley. Optionally top with chopped green onions, shredded cheddar cheese, and crumbled bacon for extra flavor and texture.

Notes

Take care to sauté the vegetables thoroughly to build a rich and flavorful base for the soup.
Use high-quality andouille or smoked sausage for the best smoky taste.
Adjust Cajun seasoning to your preferred spice level—start with less and add more incrementally.
Blending part of the soup creates a creamy texture without making it overly heavy.
This soup can be thickened further by adding a bit more flour or blending additional soup if desired.