Creamy Cajun Potato Soup
This Creamy Cajun Potato Soup recipe brings the flavors of New Orleans to your kitchen. With spicy andouille sausage, creamy potatoes, and a blend of Cajun spices, this soup is a comforting and flavorful experience perfect for chilly evenings.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- immersion blender (or regular blender)
- Ladle
Ingredients
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 6 cups chicken broth
- 2 pounds russet potatoes, peeled and diced
- 1 tablespoon Cajun seasoning, or more to taste
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Optional: Chopped green onions for garnish
- Optional: Shredded cheddar cheese for garnish
- Optional: Sour cream for garnish
- Optional: Hot sauce for garnish
Instructions
- Dice the onion, celery, and bell pepper. Mince the garlic. Peel and dice the potatoes into 1/2-inch cubes.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, celery, and bell pepper and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the andouille sausage and cook until lightly browned, about 3-5 minutes.
- Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- For a super creamy soup, use an immersion blender to partially blend the soup. Leave some chunks of potato for texture if preferred. Alternatively, carefully transfer the soup to a regular blender in batches.
- Stir in the heavy cream and Cajun seasoning. Season with salt and pepper to taste. Heat through gently, but do not boil.
- Ladle the soup into bowls and garnish with your favorite toppings such as chopped green onions, shredded cheese, sour cream, or a dash of hot sauce.
Notes
For a richer flavor, use homemade chicken broth. Adjust the amount of Cajun seasoning to your liking. Do not boil the soup after adding the heavy cream to prevent curdling. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. If freezing, be aware that the texture of the potatoes may change slightly upon thawing. To make a vegetarian version, omit the sausage and use vegetable broth, adding smoked paprika for a smoky flavor.