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Creamy Cajun Potato Soup with Andouille Sausage

Creamy Cajun Potato Soup with Andouille Sausage
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Creamy Cajun Potato Soup with Andouille Sausage is a rich, spicy, and hearty soup combining tender potatoes, smoky Andouille sausage, and a creamy base infused with authentic Cajun spices. Perfect for cozy meals, this soup delivers a comforting bowl of warmth with bold flavors, creamy texture, and satisfying depth.

Ingredients

Scale

Vegetables and Aromatics

  • 4 cups peeled and cubed Russet potatoes (about 3 medium potatoes)
  • 1 medium onion, chopped
  • 1 cup chopped bell peppers (red or green)
  • 3 cloves garlic, minced
  • 2 green onions, sliced (for garnish)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Meat and Dairy

  • 8 ounces Andouille sausage, sliced into rounds
  • 1 cup heavy cream
  • 2 tablespoons butter

Liquids & Seasonings

  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Ingredients: Peel and cube the Russet potatoes into bite-sized pieces. Slice the Andouille sausage into rounds. Chop the onion, bell peppers, garlic, and slice the green onions for garnish. Have everything ready before starting to cook.
  2. Sauté the Sausage and Vegetables: Heat butter and olive oil in a large pot over medium heat. Add Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage and set aside. In the remaining fat, sauté the onions, bell peppers, and garlic until softened and fragrant, about 4-5 minutes.
  3. Add Potatoes and Broth: Return the cooked sausage to the pot. Add the cubed potatoes and sprinkle in the Cajun seasoning. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
  4. Blend for Creaminess: Using an immersion blender, partially puree the soup in the pot to achieve a creamy consistency while keeping some potato chunks for texture. Alternatively, transfer half of the soup to a blender, pulse until blended, and return to the pot.
  5. Finish with Cream and Season: Stir in the heavy cream. Adjust seasoning with salt, black pepper, or additional Cajun spices as desired. Warm the soup gently without boiling to maintain creaminess.

Notes

  • Use Russet or Yukon Gold potatoes for best texture and natural thickening.
  • Brown the sausage well to develop smoky depth and richer flavor.
  • Layer Cajun seasoning by adding it during sautéing and simmering for bold, balanced spice.
  • Partially blending the soup keeps a perfect balance of creamy and chunky textures.
  • Add fresh green onions or parsley at the end to retain color and freshness.

Nutrition

Keywords: Creamy Cajun Potato Soup, Andouille Sausage Soup, Cajun Soup, Potato Soup, Spicy Soup, Comfort Soup, Hearty Soup

Find it online: https://ninagourmet.com/creamy-cajun-potato-soup-with-andouille-sausage/