Description
This Creamy Cajun Potato Soup is a comforting and hearty dish featuring tender russet potatoes, spicy smoked sausage, and a blend of flavorful Cajun seasonings. Cooked in a creamy broth enriched with sharp cheddar cheese and half and half, this soup combines a perfect balance of spice and creaminess, ideal for chilly days or a satisfying meal.
Ingredients
Meat and Vegetables
- 2 tablespoons extra-virgin olive oil
- 13-ounce package spicy smoked sausage (such as andouille, sliced into discs)
- 1 small yellow onion (chopped)
- 1 medium red bell pepper (seeded and chopped)
- 2 ribs celery (chopped)
- 3 cloves garlic (minced)
Seasonings and Dairy
- 3 teaspoons homemade Cajun seasoning (or store-bought, divided use)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup half and half
- 1 cup sharp cheddar cheese (shredded)
- Salt and cracked black pepper (to taste)
Other
- 4 large russet potatoes (peeled and cubed)
- Fresh chopped parsley (for garnish)
Instructions
- Brown the Sausage: Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or stockpot over medium heat. Add the sliced spicy smoked sausage and cook until browned on all sides. Once browned, transfer the sausage to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, red bell pepper, and celery. Cook for 2 to 3 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
- Create the Roux: Add the unsalted butter and all-purpose flour to the pot with the vegetables. Stir constantly with a wooden spoon to make a paste, cooking for 2 to 3 minutes to eliminate any raw flour taste.
- Add Liquids and Potatoes: Slowly pour in the low-sodium chicken broth and half and half while continuously stirring to avoid lumps. Next, add the peeled and cubed russet potatoes and 2 teaspoons of Cajun seasoning. Lower the heat to medium-low and let the soup simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Finish the Soup: Stir in the browned sausage, shredded sharp cheddar cheese, and the remaining 1 teaspoon of Cajun seasoning. Mix until the cheese is completely melted. Remove the pot from heat and allow the soup to cool slightly before serving. Garnish with freshly chopped parsley and season with salt and cracked black pepper to taste.
Notes
- You can adjust the Cajun seasoning quantity based on your preferred spice level.
- For a thicker soup, mash some of the potatoes during simmering.
- Use smoked paprika or chipotle powder for additional smoky flavor.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to avoid curdling the dairy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
