Creamy Cajun Potato Soup (Printable Version)
# What You'll Need:
→ Soup Base
01 -
5 Yukon gold potatoes, peeled and cut into chunks
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon olive oil
04 -
1 yellow onion, chopped
05 -
2 stalks celery, chopped
06 -
1 green bell pepper, chopped
07 -
2 cloves garlic, minced
08 -
1 ring (380 g) andouille sausage, sliced into 0.5 cm rounds
09 -
950 ml chicken or vegetable broth
10 -
240 ml heavy cream
11 -
1 teaspoon Cajun seasoning, or to taste
→ Garnish
12 -
Shredded cheddar cheese
13 -
Sliced green onions
# Step-by-Step Directions:
01 -
Place potato chunks in a large microwave-safe bowl with 30 to 45 ml water. Cover loosely and microwave on high, stirring occasionally, until nearly tender, about 5 to 8 minutes. Set aside.
02 -
In a large stock pot, heat butter and olive oil over medium heat. Add onion, celery, and green bell pepper. Sauté for 4 to 5 minutes, or until onion is translucent. Stir in garlic and cook for 1 minute.
03 -
Add sliced andouille sausage to the pot and cook for 4 to 5 minutes, stirring occasionally, until lightly browned.
04 -
Pour in chicken or vegetable broth. Bring to a simmer, add pre-cooked potatoes, and cook for 12 to 15 minutes, or until potatoes are fully tender.
05 -
Lower the heat. Stir in heavy cream and season with Cajun seasoning to taste. Heat gently without boiling, allowing the soup to warm through.
06 -
Ladle soup into bowls. Garnish each serving with shredded cheddar cheese and sliced green onions. Serve immediately.
# Helpful Notes:
01 -
For a thicker consistency, blend part of the soup with an immersion blender before adding cream, keeping a balance between smoothness and chunky texture.
02 -
Maintain the heat on low after adding heavy cream to ensure a velvety, smooth finish.
03 -
Uniformly chop all vegetables for even cooking and optimal texture in each spoonful.
04 -
Smoked sausage, kielbasa, cooked chicken sausage, or plant-based sausage may be substituted for the andouille.