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Cajun Potato Soup

Cajun Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon (optional)
  • 12 oz andouille sausage, sliced into ¼-inch rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • Sliced green onions and shredded cheddar cheese, for serving

Method
 

  1. If using bacon, cook in a large pot over medium heat until crisp, about 5 minutes. Remove and drain, leave drippings. Add sausage, brown on both sides, about 4 minutes, then remove and set aside.
  2. Add olive oil if the pot is dry. Sauté onion, celery, and bell pepper until softened, about 6 minutes. Stir in garlic, Cajun seasoning, and smoked paprika; cook 30 seconds.
  3. Add potatoes and broth, scraping up any browned bits. Bring to a boil, then simmer until potatoes are fork-tender, about 15 minutes.
  4. Remove from heat. Puree a few quick pulses with an immersion blender for a creamier texture, leaving chunks. Stir in cream and reserved sausage. Ladle into bowls, top with bacon (if using), green onions, and cheese. Serve hot.

Notes

For a thicker soup, mash a few potato chunks against the side of the pot before adding the cream. Andouille sausage gives a smoky, spicy backbone, but any smoked sausage works well in its place.