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Cajun Potato Soup

A rich, creamy, and spicy Cajun potato soup loaded with tender potatoes, bell peppers, and smoky sausage in a savory broth.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Cajun
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base & Meat
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 12 oz Andouille sausage diced
Vegetables
  • 1 large yellow onion finely diced
  • 1 large red bell pepper finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced
  • 2.5 lbs Yukon Gold potatoes diced into 1/2-inch cubes
  • 1 can fire-roasted diced tomatoes 14.5 oz, undrained
Liquids & Spices
  • 2 tbsp Cajun seasoning adjust to taste
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 pinch salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting Board
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Cook diced sausage for 5-7 minutes until browned. Remove sausage and set aside, leaving oils in the pot.
  2. Reduce heat to medium. Melt butter in the pot, then add diced onion, red bell pepper, and celery. Sauté for 5-6 minutes until softened. Add garlic and cook for 1 minute.
  3. Sprinkle Cajun seasoning and flour over the vegetables. Stir constantly for 2 minutes to cook the flour and toast the spices.
  4. Gradually whisk in the chicken broth, scraping the bottom of the pot to release any browned bits. Ensure there are no flour lumps.
  5. Add the diced potatoes and undrained tomatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
  6. Remove from heat. Stir in the heavy cream and the cooked sausage. Lightly mash some of the potatoes in the pot if a thicker consistency is desired.
  7. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh chopped parsley.

Notes

Do not let the soup boil after adding the heavy cream to prevent curdling. Store leftovers in an airtight container in the fridge for up to 4 days.