Creamy Cajun Potato Soup (Printable Version)
# What You'll Need:
→ Main Ingredients
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 -
380 grams andouille sausage, sliced into 6 mm rounds
09 -
950 millilitres chicken broth or vegetable broth
10 -
240 millilitres heavy cream
11 -
1 teaspoon Cajun seasoning, or to taste
→ Garnishes
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 millilitres of 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 until onion is translucent. Stir in garlic and cook for 1 additional minute.
03 -
Add sliced andouille sausage to the pot and cook, stirring occasionally, until sausage is lightly browned, about 4 to 5 minutes.
04 -
Pour in chicken or vegetable broth and bring to a simmer. Add pre-cooked potatoes and cook for 12 to 15 minutes, or until potatoes are fully tender.
05 -
Reduce heat to low. Stir in heavy cream and season with Cajun seasoning to taste. Gently heat through without boiling.
06 -
Ladle soup into serving bowls. Top with shredded cheddar cheese and sliced green onions. Serve immediately while hot.
# Helpful Notes:
01 -
For a thicker texture, blend a portion of the soup before adding cream using an immersion blender or mash some potatoes.
02 -
Ensure heavy cream is added over low heat to maintain a smooth, velvety consistency.
03 -
For milder flavour, substitute andouille with smoked sausage, kielbasa, cooked chicken sausage, or plant-based alternatives.
04 -
Chop vegetables to similar sizes for even cooking and consistent texture.