Cajun Potato Soup (Printable Version)
Hearty creamy potato soup with Cajun spices and smoky sausage for a comforting Southern meal.
# What You'll Need:
→ Vegetables
01 - 1 ½ lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 medium red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 green onions, sliced
07 - 2 tbsp fresh parsley, chopped
→ Meats
08 - 8 oz Andouille sausage, sliced
→ Dairy
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter
→ Liquids
11 - 4 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tbsp Cajun seasoning
13 - ½ tsp smoked paprika
14 - ¼ tsp cayenne pepper
15 - 1 tsp salt
16 - ½ tsp black pepper
→ Others
17 - 2 tbsp all-purpose flour
18 - 1 tbsp olive oil
# How to Make It:
01 - Heat olive oil and butter in a large soup pot over medium heat. Add sausage slices and cook until browned, about 4-5 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, celery, and bell pepper. Sauté for 4-5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle flour over vegetables, stir, and cook for 1-2 minutes to remove raw flour taste.
04 - Gradually whisk in chicken broth, scraping up any browned bits. Add diced potatoes, Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 15-18 minutes, until potatoes are tender.
06 - Use a potato masher or immersion blender to partially puree soup for a creamy texture, leaving some chunks.
07 - Stir in browned sausage and heavy cream. Simmer uncovered for 5 more minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Garnish with green onions and parsley.
# Expert Insights:
01 -
- The smoky depth from Andouille sausage transforms ordinary potatoes into something extraordinary
- This soup comes together in under an hour but tastes like it simmered all afternoon
- You can adjust the heat level exactly to your liking without losing the rich, comforting base
02 -
- Don't skip the step of browning the sausage separately, those crispy edges add texture and depth you cannot replicate any other way
- The flour needs a full minute or two of cooking, otherwise you will taste raw flour in the final soup
- Potatoes absorb salt as they cook, always taste at the end and adjust seasoning before serving
03 -
- Use a potato masher instead of an immersion blender, you get better control over the final texture and avoid accidentally pureeing the sausage
- Warm your cream slightly before adding it to the hot soup, this prevents it from curdling and helps it incorporate smoothly