Cajun Potato Soup Southern Style (Printable)

Creamy potato soup with Cajun spices, smoked sausage, and vegetables for a hearty Southern meal.

# What You 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
16 - ½ tsp black pepper

→ Others

17 - 2 tbsp all-purpose flour
18 - 1 tbsp olive oil

# How-To Steps:

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.
03 - Stir in garlic and cook for 1 minute more until fragrant.
04 - Sprinkle flour over vegetables, stir, and cook for 1-2 minutes to remove raw flour taste.
05 - Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot.
06 - Add diced potatoes, Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Bring to a boil.
07 - Reduce heat to a simmer, cover, and cook for 15-18 minutes until potatoes are tender.
08 - Use a potato masher or immersion blender to partially puree soup, leaving some chunks for texture.
09 - Stir in browned sausage and heavy cream. Simmer uncovered for 5 more minutes.
10 - Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with green onions and parsley.

# Helpful Tips:

01 -
  • One pot, one hour, and suddenly you have a soup that tastes like it simmered all day
  • The combination of smoky Andouille and creamy potatoes feels like a warm embrace
  • Perfect for feeding a crowd or making enough for lunch leftovers all week
02 -
  • The soup thickens considerably as it cools, so don't panic if it seems slightly thin right after pureeing
  • Potatoes vary wildly in starch content, so use the fork test rather than relying entirely on the timer
  • Letting the roux cook fully prevents that unpleasant raw flour taste that can ruin an otherwise perfect soup
03 -
  • Brown your sausage thoroughly, even aggressively, because that caramelization creates the foundation of the soup's depth
  • Let the soup cool slightly before pureeing to avoid any unfortunate steam splatter situations

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