Cajun Potato Soup
A comforting and flavorful soup made with seasoned potatoes, smoked sausage, and heavy cream, perfect for cozy evenings.
Ingredients
Main Ingredients
- 4 medium Potatoes Russets or Yukon Gold for a creamy texture.
- 1 pound Smoked Sausage Andouille for authenticity.
- 1 large Onion Shallots can be substituted.
- 3 cloves Garlic Minced for flavor.
- 4 cups Broth Chicken or vegetable broth, low-sodium recommended.
- 1 cup Heavy Cream Half-and-half can be used for a lighter option.
- 2 tablespoons Cajun Seasoning Essential for flavor.
- Green Onions For garnish; chives are a substitute.
Instructions
Preparation
- In a large pot over medium heat, add a drizzle of oil and sauté the diced onion until translucent, about 5 minutes.
- Add the minced garlic and sliced smoked sausage, cooking for another 3-4 minutes until the sausage begins to brown.
- Stir in the peeled and diced potatoes, coating them with the spices and flavors.
- Pour the broth over the potatoes and sausage, bring to a gentle boil, then reduce to a simmer and cook for 15 minutes until potatoes are fork-tender.
- Stir in the Cajun seasoning and heavy cream, simmering for a few more minutes.
- For a creamier texture, use an immersion blender or blend half the soup, then combine.
- Ladle the soup into bowls, sprinkle with sliced green onions, and serve.
Notes
This soup stores well; leftovers can be refrigerated and eaten within 3 days or frozen for up to 3 months.