Description
A comforting and flavorful Creamy Cajun Potato Soup recipe that combines andouille sausage, Yukon gold potatoes, and a blend of cajun seasonings in a creamy broth. Perfect for a cozy night in or to impress guests with a taste of Louisiana-inspired cuisine.
Ingredients
Units
Scale
Andouille Sausage:
- 13 ounces (368g) andouille sausage, cut into 1/4″ rounds
Vegetables:
- 1 small onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
Soup Base:
- 4 tablespoons flour
- 2 pounds (906g) Yukon gold potatoes, cut into 1″ cubes
- 3 cups (710ml) chicken broth or stock
- 3 cups (710ml) milk
- 1/2 cup (120ml) heavy cream
- 2 teaspoons cajun seasoning
Garnish:
- Shredded cheddar and green onion for serving
Instructions
- Saute Sausage and Vegetables: In a large pot or dutch oven, saute the sausage, onion, celery, and bell pepper over medium heat until the onion softens. Season with salt and pepper. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.
- Prepare Soup Base: Stir in broth, milk, cream, and cajun seasoning. Mix well to combine and incorporate flour. Add potatoes and simmer for 10 minutes until tender.
Notes
- I have also added a chopped bell pepper with the sausage to saute.
Nutrition
- Serving Size: 1 serving (2 cups)
- Calories: 480
- Sugar: 9g
- Sodium: 990mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 85mg
