Description
This hearty Cajun Potato Soup combines tender russet potatoes, smoky Cajun sausage, and flavorful vegetables in a creamy, spiced broth. Perfect for a comforting meal, this soup balances robust Cajun seasoning with the smoothness of heavy cream, garnished with fresh green onions for a touch of brightness.
Ingredients
Scale
Main Ingredients
- 2 cups russet potatoes, diced
- 1 cup Cajun sausage, sliced
- 1 medium yellow onion, chopped
- 1 bell pepper (red or green), diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp Cajun seasoning
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
- 2 tbsp oil (for sautéing)
Instructions
- Prepare Vegetables: Peel and dice the russet potatoes into bite-sized pieces. Finely chop the yellow onion and dice the bell pepper, setting aside for cooking.
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add the chopped onions and diced bell peppers, sautéing until they become translucent and fragrant, about 5-7 minutes.
- Cook Sausage: Add the sliced Cajun sausage to the pot and cook until it starts to brown slightly, releasing its flavorful oils, about 4-5 minutes.
- Simmer Potatoes and Broth: Add the diced potatoes and minced garlic to the pot, then pour in the low-sodium chicken broth. Bring this mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Seasoning: Stir in the heavy cream and Cajun seasoning, adjusting salt and pepper to your preference. Let the soup simmer for an additional 5 minutes to allow the flavors to meld and the soup to thicken slightly.
- Serve: Ladle the hot soup into bowls and garnish with sliced green onions for a fresh finish. Enjoy immediately.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot before adding the cream.
- Use smoked sausage or andouille sausage for a more authentic Cajun flavor.
- Adjust the amount of Cajun seasoning based on your spice preference.
- To make this soup gluten-free, ensure the sausage you use contains no gluten additives.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
