Ultimate Cajun Potato Soup
This creamy and comforting Cajun Potato Soup is packed with flavor, featuring smoky andouille sausage, Cajun spices, and tender Yukon Gold potatoes. It's surprisingly easy to make and customizable to your preferred spice level, making it the perfect warm and satisfying meal.
Equipment
- Large pot or Dutch oven
- Slotted spoon
- Small saucepan
- Whisk
- Immersion blender or potato masher (optional)
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 4 slices bacon, diced
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 pound andouille sausage, sliced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Shredded cheddar cheese, for garnish optional
- Green onions, chopped, for garnish optional
- Sour cream or Greek yogurt, for garnish optional
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pot.
- Add the chopped onion, celery, and bell pepper to the pot with the bacon grease. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and sliced andouille sausage. Cook for another 2-3 minutes, until the garlic is fragrant and the sausage is lightly browned.
- Add the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables and sausage.
- Add the cubed 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.
- In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is a roux).
- Gradually whisk the heavy cream and milk into the roux, stirring constantly to prevent lumps. Continue cooking until the sauce thickens slightly, about 2-3 minutes.
- Pour the cream mixture into the pot with the potatoes and sausage. Stir well to combine. Simmer for another 5-10 minutes, allowing the flavors to meld together.
- For a thicker soup, you can use an immersion blender to partially blend the soup. Alternatively, you can use a potato masher to gently mash some of the potatoes.
- Season with salt and pepper to taste.
- Ladle the Cajun Potato Soup into bowls. Garnish with the reserved crispy bacon, fresh parsley, shredded cheddar cheese, green onions, and a dollop of sour cream or Greek yogurt, if desired.
Notes
For a vegetarian version, omit the bacon and andouille sausage and add smoked paprika for smoky flavor. Add other vegetables like carrots, corn, or spinach. The soup can be made ahead of time and stored in the refrigerator for up to 2-3 days. It can also be frozen, but the texture may change slightly upon thawing. Thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a little broth or milk as needed to restore the creamy texture.