This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun potato soup.
Cajun Potato Soup
This recipe for potato soup with sausage is one for the books! It is absolutely packed with incredible flavor, and the texture is perfect, not too thick and not too thin. It’s just dreamily creamy.
If you like heat and want to try a spicy potato soup, then this is one you should try! My boys immediately told me that I should try kicking the heat up even more next time. No surprise there.
If you too want to make things even spicier, then you can add a pinch of red pepper flakes or a drizzle of hot sauce. On the other hand, if you’re leery of too much spice, you can always swap the hot sausage out for a regular variety in this Cajun soup.
And for my vegetarian friends, potato soup is wonderfully versatile! Just swap out the meat and add more vegetables. Carrots, celery, and bell pepper are all great with Cajun spices.
Potatoes are simply great, aren’t they? We like them baked, smashed, boiled, mashed, roasted, and fried. I honestly don’t think there’s a single way to cook a potato that I don’t enjoy.
And in addition to all the different ways there are to cook potatoes, there must be a thousand different ways to fancy them up. We like to top this potato soup with a bit of cheddar cheese and green onions.
Cajun Potato Soup Recipe
You’ll need the following ingredients to make this recipe:
- light-flavored olive oil
- andouille sausage
- yellow onion and celery ribs
- Yukon golden potatoes
- chicken base or bouillon
- water and milk
- flour, Cajun seasoning, salt, and pepper
Potato Soup with Sausage
Start by warming the oil in a large pot or Dutch oven over medium heat. Add the sausage and toss to coat. Sauté and stir constantly for about 5 minutes, until the sausage has browned.
Transfer the sausage to a plate, leaving any drippings in the pot. Return the pot to the stove over medium heat and add the butter. Add the onion and celery and cook until tender, about 3 minutes.
Add a splash of water and scrape up all the delicious browned bits before adding the potatoes, chicken base, and the rest of the water. Bring to a boil and simmer for about 10 minutes.
In a small glass, whisk together 1 cup of milk with the flour. Add the flour mixture to the soup, along with the remaining milk and Cajun seasoning.
Bring to a simmer, stirring constantly, and cook until slightly thickened, about 5 minutes. Return the sausage to the pot. Remove from the heat and taste the soup. Add salt and pepper, only if desired.
Recipe Suggestions
Looking for another potato soup to try? Rich and creamy, this Easy Loaded Baked Potato Soup will satisfy any hungry crowd that pulls up a chair at your table.
This creamy, rich Slow Cooker Potato Soup with a sprinkling of rosemary and thyme simmers in the crock-pot throughout the day, until you are ready to eat. I’ve been calling this my “Busy Day Potato Soup” for years.
Tender chunks of chicken, creamy cannellini beans, and sweet corn all swimming in a velvety, spiced broth that’s just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.
Filled with tender chunks of chicken, kale, and creamy white beans, this Chicken Kale Soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.
If you’re looking for a comforting and hearty meal that’s perfect for chilly evenings, then this Creamy Chicken Corn Soup is the perfect recipe to try. It is packed with flavor, thanks to the combination of tender chicken, sweet corn, green chile, tomatoes, and plenty of spices in the creamy broth.
Your search for a cozy, filling soup ends here with this Italian Vegetable Beef Soup, the list of simple ingredients results in amazing flavor.
Cajun Potato Soup
Ingredients
- 1 tablespoon light flavored olive oil
- 13-16 ounces andouille sausage sliced into ¼-thick pieces
- 1 tablespoon butter
- 1 small yellow onion chopped into ¼ inch pieces about 1 cup
- 2 celery ribs sliced thin about ½ cup
- 8 large Yukon gold potatoes chopped into ½ inch pieces about 8 cups
- 2 tablespoons chicken base or bouillon
- 4 cups water
- ⅓ cup all purpose flour
- 4 cups milk divided
- 1½ teaspoons Cajun seasoning
- freshly ground black pepper ONLY if needed adjust to taste
- kosher salt ONLY if needed adjust to taste
Instructions
- Warm the oil in a large pot or Dutch oven over medium heat. Add the sausage and toss to coat. Cook, while stirring constantly, for about 5 minutes, until the sausage has browned. Transfer the sausage to a plate.
- Return the pot to the stove over medium heat and add the butter. Add the onion and celery and cook until tender, about 3 minutes. Add a splash of water and scrape up all the delicious browned bits before adding the potatoes, chicken base, and the rest of the water. Bring to a boil and simmer for about 5 minutes.
- In a small glass, whisk together 1 cup of milk with the flour and the Cajun seasoning. Add the flour mixture to the soup, along with the remaining milk.
- Bring to a simmer, stirring constantly, and cook until the soup has thickened and the potatoes are fork tender, about 5 minutes. Return the sausage to the pot. Remove from the heat and taste the soup. Add salt and pepper, only if needed.
Nutrition
Rate & Comment