Creamy Cajun Potato Soup (Print Version)
Velvety potato soup with spicy Cajun seasoning, smoked sausage, and vegetables for a hearty Southern-inspired 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 for garnish
07 - 2 tbsp fresh parsley, chopped for garnish
→ 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, or to taste
16 - ½ tsp black pepper
→ Others
17 - 2 tbsp all-purpose flour
18 - 1 tbsp olive oil
# Directions:
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. Gradually whisk in chicken broth, scraping up any browned bits from the bottom.
04 - Add diced potatoes, Cajun seasoning, smoked paprika, cayenne (if using), salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-18 minutes, until potatoes are tender.
05 - Use a potato masher or immersion blender to partially puree soup for a creamy texture, leaving some chunks. Stir in browned sausage and heavy cream. Simmer uncovered for 5 more minutes. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with green onions and parsley.
# Expert Tips:
01 -
- Ready in under an hour but tastes like it simmered all day
- The Cajun spice blend hits different when it blooms in the cream
02 -
- Letting the flour cook for that full 2 minutes prevents any raw flour taste in the final soup
- Partially mashing instead of fully blending gives you the best of both worlds
03 -
- Taste your Cajun seasoning first since brands vary wildly in salt content
- The smoky paprika is what makes this taste restaurant quality