Creamy Cajun Potato Soup: My Comfort Bowl Secret (Print Version)

Warm up with my Creamy Cajun Potato Soup! Rich, spicy, and satisfying, this hearty recipe is pure comfort in a bowl. Easy to make and full of flavor.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Cajun
Dietary: Comfort Food

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb andouille sausage, sliced
03 - 1 large yellow onion, diced
04 - 2 celery stalks, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 2 lbs Yukon Gold potatoes, peeled and 1-inch cubed

→ Flavor Boosters

08 - 4 cups chicken broth (low sodium preferred)
09 - 2 tbsp Cajun seasoning (or to taste)
10 - 1/2 tsp black pepper
11 - Salt to taste

→ Creamy Goodness

12 - 4 tbsp unsalted butter
13 - 4 tbsp all-purpose flour
14 - 1 cup heavy cream

→ Finishing Touches

15 - 1/4 cup fresh green onions, chopped
16 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get those potatoes peeled and cubed into bite-sized pieces. I like mine about 1-inch, so they cook evenly. Then, dice up your onion, celery, and green bell pepper – that’s your Holy Trinity, hon! Slice your andouille sausage into nice rounds. This is where the kitchen starts smelling promising, trust me. I always get a little excited at this stage, thinking about the delicious Creamy Cajun Potato Soup that's about to happen.
02 - Grab a big, sturdy pot or Dutch oven and heat it over medium-high. Toss in your sliced andouille and let it brown up nicely, about 5-7 minutes. You want that gorgeous caramelization and for some of that spicy, smoky fat to render out. Don’t drain it all! That fat is liquid gold for flavor. This step is crucial for building the base of our Creamy Cajun Potato Soup; don't rush it, or you'll miss out on a lot of flavor.
03 - Reduce the heat to medium. Add the butter to the pot, letting it melt into the sausage drippings. Once it's bubbly, whisk in the flour. Stir constantly for about 2-3 minutes to make a light roux. It should smell nutty and cooked, not raw flour-y. Then, toss in your Holy Trinity and minced garlic. Sauté them until softened, about 5-7 minutes. This is where the magic really starts; the aromas filling my kitchen at this point are just *chef's kiss*!
04 - Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pot. Add your cubed potatoes and Cajun seasoning. Give it a good stir, bring it to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender. This is where the potatoes soak up all that incredible Cajun goodness, making our Creamy Cajun Potato Soup extra flavorful. Don't forget to stir occasionally, I've had potatoes stick to the bottom before, oops!
05 - Once the potatoes are tender, take a potato masher or a fork and gently mash about half of the potatoes against the side of the pot. You want some chunks for texture, but also that lovely creaminess. Stir in the heavy cream. Let it gently warm through for another 5 minutes, but don't bring it to a rolling boil once the cream is in, or it might curdle! Taste and adjust seasonings – maybe a little more salt, a pinch more cayenne if you're feeling brave. This is your Creamy Cajun Potato Soup, make it your own!
06 - Ladle your rich, Creamy Cajun Potato Soup into bowls. Garnish generously with fresh green onions and chopped parsley. A little hot sauce on the side for those who like extra heat is always a good idea in my house. The steam rising from the bowl, the vibrant green against the creamy orange… it’s just a beautiful, comforting sight. Enjoy every spoonful!

# Notes:

01 - Don't rush the roux, seriously. It makes all the difference for that deep flavor.
02 - This soup actually tastes better the next day, but refrigerate in an airtight container for up to 3 days.
03 - I've swapped regular potatoes for sweet potatoes once, and it was a surprisingly delicious, slightly sweeter twist!
04 - A sprinkle of fresh green onions and a dollop of sour cream on top just elevates this to another level.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - potato masher
03 - whisk

# Nutrition (Per Serving):

Calories: 450-550 calories
Total Fat: 30-40g
Total Carbohydrate: 30-40g
Protein: 20-25g

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