Description
Creamy, flavorful Cajun Potato Soup featuring Andouille sausage, the “holy trinity” of vegetables, and a spicy Cajun kick.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 lb Andouille Sausage, sliced
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 1 Green Bell Pepper, chopped
- 4 cloves Garlic, minced
- 6 cups Chicken Broth
- 1 cup Heavy Cream
- 2 tablespoons Cajun Seasoning (adjust to taste)
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 2 Green Onions, thinly sliced, for garnish
- Shredded Cheddar Cheese, for garnish (optional)
- Hot Sauce, to taste (optional)
- Salt and Black Pepper, to taste
- 2 Bay Leaves
Instructions
- Prep Vegetables: Peel and cube potatoes. Chop onion, celery, and green bell pepper. Mince garlic.
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion, celery, and green bell pepper. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Add Sausage: Add sliced andouille sausage and cook for 5-7 minutes until browned.
- Make Roux: Sprinkle flour over sausage and vegetables. Cook for 1-2 minutes, stirring constantly, until golden brown.
- Add Broth and Potatoes: Slowly pour in chicken broth, stirring to prevent lumps. Add potatoes, Cajun seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Blend Soup: Remove bay leaves. Use an immersion blender to carefully blend a portion of the soup until smooth. Alternatively, transfer a few cups to a regular blender, blend, and return to the pot.
- Add Cream: Stir in heavy cream. Heat through gently, but do not boil.
- Season: Taste and adjust seasoning as needed with Cajun seasoning, salt, pepper, or hot sauce.
- Serve: Ladle into bowls. Garnish with green onions and cheddar cheese (optional). Serve hot.
Notes
- Spice Level: Adjust Cajun seasoning and hot sauce to your preference.
- Vegetarian: Omit sausage, use vegetable broth, and add smoked paprika.
- Thickening: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) for a thicker soup.
- Potatoes: Yukon Gold is recommended, but Russet or red potatoes can be used.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Add-ins: Consider adding corn, black beans, diced tomatoes, bacon, or crumbled sausage.
- Serving Suggestions: Serve with crusty bread, cornbread, or a side salad.
- Prep Time: 20 minutes
- Cook Time: 45 minutes