Cajun Potato Soup

close up photo of potato soup in pottery bowl with handle

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

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