Cajun Potato Soup with Smoked Sausage (Printable View)
Creamy potato soup with Cajun spices, smoked sausage, and vegetables—a hearty Southern comfort dish ready in 55 minutes.
# What You Need:
→ Produce
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 for garnish
07 - 2 tbsp fresh parsley, chopped for garnish
→ Meat
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
→ Pantry
17 - 2 tbsp all-purpose flour
18 - 1 tbsp olive oil
# How-To Steps:
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. Ladle soup into bowls and garnish with green onions and parsley.
# Expert Advice:
01 -
- Its the kind of soup that makes people call you the next day asking for the recipe
- The smoky sausage and creamy potatoes create the most comforting bowl you will ever eat
02 -
- Dont skip browning the sausage first because those browned bits are where the deep flavor lives
- Potato size matters for even cooking so try to dice them as uniformly as possible
03 -
- Start with less Cajun seasoning than you think you need because you can always add more
- If the soup is too thick after refrigerating, whisk in warm broth a little at a time