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Creamy Cajun Potato Soup That Warms Your Soul

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Learn how to make delicious Cajun Potato Soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 large russet potatoes, peeled and diced into 1-inch cubes
  • 1 pound andouille sausage, sliced (substitute with smoked kielbasa or chorizo if preferred)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced (optional, but adds great flavor)
  • 4 cups chicken broth (use vegetable broth for vegetarian option)
  • 2 cups whole milk or half-and-half (for creamier soup, use heavy cream)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Cajun seasoning (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, sliced for garnish
  • 1/4 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Start by heating a large heavy-bottomed pot over medium heat. Add the sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the butter to the pot with the sausage fat. Once melted, stir in the chopped onion, celery, green bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes. This step is crucial — it builds the base flavor much like Mama Lu’s Sunday pot roast, where every layer matters.
  3. Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to form a roux. You want the raw flour taste gone but don’t let it brown too much. This thickens your soup and gives it that creamy texture that feels like a warm hug.
  4. Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes, Cajun seasoning, smoked paprika, dried thyme, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
  5. Cover and simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork. This is where the magic happens — those potatoes soak up all those smoky, spicy flavors, just like the cornbread soaking up Mama Lu’s blackberry jam on our kitchen table.
  6. Once the potatoes are tender, use a potato masher or an immersion blender to partially mash the potatoes in the pot. Leave some chunks for texture; this isn’t meant to be silky smooth but lovingly rustic.
  7. Stir in the milk or half-and-half and return the browned sausage to the pot. Heat through gently over low heat, being careful not to boil once the dairy is added to prevent curdling. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls and garnish with sliced green onions and a sprinkle of cheddar cheese if you like. Serve hot, ideally with a crusty slice of bread to soak up every last drop.

Find it online: https://claracooking.com/cajun-potato-soup/