Name: Cajun Potato Soup
Prep time: PT-489202H42M13S
Cook time: PT-489202H42M13S
Total time: PT-489202H42M13S
Cuisine: Southern
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion diced; 1 medium green bell pepper diced; 2 stalks celery diced; 3 cloves garlic minced; 1 pound andouille sausage or smoked sausage, sliced; 2 pounds russet potatoes peeled and diced into ½-inch cubes; 4 cups chicken broth low sodium or no sodium added; 1 cup heavy cream or half-and-half; 2 tablespoons all-purpose flour; 1 teaspoon Worcestershire sauce; 2 tablespoons Cajun seasoning adjust to taste; fresh parsley for garnish

Description

This Cajun Potato Soup is a creamy, savory soup loaded with potatoes, smoked sausage, and bold Cajun spices. It’s easy to make and perfect for those nights when you want a cozy and spicy southern favorite.

Ingredients

Scale

4 tablespoons unsalted butter
1 medium yellow onion diced
1 medium green bell pepper diced
2 stalks celery diced
3 cloves garlic minced
1 pound andouille sausage or smoked sausage, sliced
2 pounds russet potatoes peeled and diced into ½-inch cubes
4 cups chicken broth low sodium or no sodium added
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
2 tablespoons Cajun seasoning adjust to taste
fresh parsley for garnish

Instructions

Instructions
Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 2: Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its flavors, about 5 minutes.
Step 3: Sprinkle the all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Add the Cajun seasoning and mix well to combine.
Step 4: Stir in the diced potatoes. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. 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.
Step 5: For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove 2 cups of the soup, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
Step 6: Stir in the heavy cream or half-and-half. Add the Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld.
Step 7: Ladle the hot soup into bowls. Garnish with chopped green onions, shredded cheddar cheese, crumbled bacon, and fresh parsley if desired.

Prep Time: PT10M
Cook Time: PT35M
Method: Soup
Cuisine: Southern, Cajun