Ingredients
Scale
- 4 medium russet potatoes, peeled and diced (about 4 cups)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 pound andouille sausage, sliced (substitute with smoked sausage or turkey sausage for a lighter option)
- 4 cups chicken broth (vegetable broth works well for a vegetarian twist)
- 1 cup heavy cream (or substitute with half-and-half or coconut milk for dairy-free)
- 2 tablespoons olive oil or butter
- 2 teaspoons Cajun seasoning (store-bought or homemade blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust for heat preference)
- Salt and black pepper, to taste
- 2 green onions, sliced for garnish
- Optional: shredded cheddar cheese or crispy bacon bits for topping
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the flavorful fat in the pot.
- Add chopped onion, bell pepper, and celery to the pot. Sauté until the vegetables soften and the onion turns translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper. Stir well to coat the veggies and toast the spices for about 1 minute—this step really wakes up the flavors.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce to a simmer. Cover and let cook for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Using an immersion blender, partially blend the soup until it’s creamy but still has some chunks for texture. If you don’t have an immersion blender, transfer about half the soup to a blender and puree, then return it to the pot.
- Stir in the cooked sausage and heavy cream. Simmer for an additional 5 minutes to warm through and meld the flavors. Taste and adjust seasoning with salt, black pepper, or more Cajun seasoning if you want more heat.
- Serve hot, garnished with sliced green onions and, if you like, shredded cheddar or crispy bacon bits. This step always makes my kids light up—because, honestly, everything tastes better with a little extra topping!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cajun Potato Soup Perfect, recipe, cooking, food
