Description
Hearty Cajun Potato Soup blends spicy Creole seasonings with creamy potato goodness, creating a soul-warming comfort dish. Louisiana’s rich culinary heritage shines through this bold, satisfying soup that warms you from the inside out.
Ingredients
Scale
Main Ingredients:
- 4 large potatoes
- 1 lb andouille sausage
- 1 large onion
- 2 stalks celery
- 2 cloves garlic
Liquid Base:
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
Seasonings and Spices:
- 2 tbsp cajun seasoning
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
Optional Garnish:
- 1/4 cup chopped green onions
- 2 tbsp chopped parsley
Instructions
- Dice potatoes into uniform cubes, ensuring even cooking and texture consistency.
- Slice andouille sausage into thin, diagonal medallions to maximize flavor distribution.
- Finely chop onion, celery, and mince garlic to create a robust aromatic base for the soup.
- Heat a large Dutch oven over medium-high heat, allowing pan to become hot before adding sausage.
- Sauté sausage until edges turn crispy and golden, releasing its smoky, spicy essence, approximately 4-5 minutes.
- Remove sausage, leaving behind flavorful renderings, then sauté onions and celery until translucent and softened.
- Add minced garlic, stirring quickly to prevent burning, and cook for an additional 30 seconds.
- Create a roux by melting butter and whisking in flour, cooking until mixture turns light golden and smells nutty.
- Gradually pour in chicken broth, whisking continuously to prevent lumps and ensure smooth consistency.
- Incorporate diced potatoes, cajun seasoning, thyme, salt, and black pepper into the liquid.
- Simmer soup uncovered at medium-low heat for 15-20 minutes, or until potatoes become tender when pierced with a fork.
- Stir in heavy cream and milk, allowing soup to gently heat without boiling.
- Return crispy sausage to the pot, mixing thoroughly to integrate flavors.
- Taste and adjust seasonings if needed, ensuring balanced spiciness and depth.
- Ladle soup into serving bowls, garnishing with fresh green onions and parsley for vibrant color and added freshness.
Notes
- Slice andouille sausage diagonally for maximum flavor release and attractive presentation.
- Ensure potatoes are uniformly cut to guarantee even cooking and consistent texture throughout the soup.
- Toast flour in butter slowly to develop a rich, nutty roux foundation without burning.
- Keep soup at a gentle simmer to prevent cream from separating and maintain silky smooth consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg