Spicy Cajun Potato Soup (Print Version)
# Ingredients:
→ Proteins and Vegetables
01 -
13-ounce package spicy smoked sausage (such as andouille), sliced into discs
02 -
1 small yellow onion, chopped
03 -
1 medium red bell pepper, seeded and chopped
04 -
2 ribs celery, chopped
05 -
3 cloves garlic, minced
06 -
4 large russet potatoes, peeled and cubed
→ Dairy and Fats
07 -
2 tablespoons extra-virgin olive oil
08 -
2 tablespoons unsalted butter
09 -
1/2 cup half and half
10 -
1 cup sharp cheddar cheese, shredded
→ Pantry Items
11 -
3 tablespoons all-purpose flour
12 -
4 cups low-sodium chicken broth
13 -
3 teaspoons Cajun seasoning (homemade or store-bought)
14 -
Salt and cracked black pepper to taste
15 -
Fresh parsley for garnish
# Instructions:
01 -
Heat up your olive oil in a Dutch oven over medium heat, then brown those sausage slices until they're nice and crispy. Set them aside on a plate for now.
02 -
In that same pot with all those good sausage drippings, cook your onion, bell pepper, and celery until they're soft and fragrant, about 2-3 minutes. Add the garlic and let it cook for another minute.
03 -
Add your butter and flour to the vegetables, stirring to make a paste. Let this cook for 2-3 minutes to get rid of that raw flour taste - this is going to give your soup body and richness.
04 -
Slowly pour in your broth and half and half, stirring constantly to keep things smooth. Add those potato cubes and seasonings, then let everything simmer on medium-low for 20-25 minutes until your potatoes are tender.
05 -
Stir the browned sausage back in along with your shredded cheddar, letting the cheese melt into the soup. Give it a taste and adjust your seasonings, then ladle into bowls and garnish with fresh parsley.
# Notes:
01 -
This hearty Cajun potato soup combines the comfort of a creamy potato soup with the kick of Cajun spices and smoky andouille sausage.
02 -
Feel free to switch up the protein - try chorizo, breakfast sausage, or even smoked turkey for a different twist!