Description
This flavorful creamy cajun potato soup combines tender russet potatoes, veggies, and sausage in a creamy, spicy broth.
Ingredients
Scale
- Ingredients
- 2 tablespoons extra-virgin olive oil
- 13– ounce package spicy smoked sausage – such as andouille, sliced into discs
- 1 small yellow onion – chopped
- 1 medium red bell pepper – seeded and chopped
- 2 ribs celery – chopped
- 3 cloves garlic – minced
- 3 teaspoons homemade Cajun seasoning – or store-bought, divided use
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- ½ cup half and half
- 4 large russet potatoes – peeled and cubed
- 1 cup sharp cheddar cheese – shredded
- Salt and cracked black pepper – to taste
- Fresh chopped parsley – for garnish
Instructions
- Instructions
- Heat: Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or stockpot over medium heat. Add the sausage, cook until browned, then transfer to a plate and set aside.
- Vegetables: Add the onion, bell pepper, and celery to the same pan and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for another minute.
- Roux: Add the butter and flour to the pan with the veggies and stir with a wooden spoon to make a paste. Cook for 2 to 3 minutes to get rid of the raw flour taste.
- Simmer Soup: While constantly stirring, slowly add the broth and half and half. Add the potatoes and seasonings, lower the heat to medium-low and simmer for 20 to 25 minutes until the potatoes are fork-tender, stirring occasionally.
- Finish: Add the cooked sausage and cheddar cheese to the pot and stir until cheese is melted. Remove the soup from the heat, cool slightly, and ladle into bowls.
- Prep Time: PT15M
- Cook Time: PT25M