Description
This comforting Cajun Potato Soup combines creamy potatoes with smoky sausage and bold Cajun spices for a rich, hearty, and flavorful meal perfect for any occasion.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Meat and Potatoes
- 1 pound smoked sausage or andouille sausage, sliced
- 2 pounds russet potatoes, peeled and diced
Liquids and Seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Finishing Touches
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- 2 tablespoons chopped parsley
Instructions
- Brown the sausage: Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook for 3 to 4 minutes until lightly browned. Remove and set aside.
- Sauté the vegetables: In the same pot, add the onion, bell pepper, and celery, and sauté for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add potatoes and seasonings: Add the diced potatoes, Cajun seasoning, smoked paprika, black pepper, and salt. Pour in the chicken broth and bring to a boil.
- Simmer the soup: Reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender.
- Mash potatoes slightly: Use a potato masher to lightly mash some of the potatoes directly in the pot to create a thicker texture while leaving chunks for a hearty soup.
- Add cream, milk, sausage, and cheese: Stir in the heavy cream, milk, cooked sausage, and shredded cheddar cheese. Simmer for another 5 minutes until creamy and heated through.
- Garnish and serve: Garnish the soup with sliced green onions and chopped parsley before serving.
Notes
- For a spicier soup, add extra Cajun seasoning or a pinch of cayenne pepper.
- You can substitute turkey sausage for a lighter version.
- Yukon gold potatoes also work well for a creamier texture.
