Hearty Cajun Potato Soup: Creamy, Spicy Comfort (Print Version)

Craving a flavorful bowl? This Hearty Cajun Potato Soup is loaded with creamy potatoes, spicy sausage, and a kick of Cajun spice. Pure comfort food!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Cajun
Dietary: Can be made Gluten-Free (with GF flour for roux), Dairy-Free (with alternative milk)

# Ingredients:

→ Base Ingredients

01 - 1 lb Andouille sausage, sliced into half-moons
02 - 1 large yellow onion, diced
03 - 2 stalks celery, diced
04 - 1 green bell pepper, diced
05 - 4 cloves garlic, minced
06 - 2 lbs Yukon Gold potatoes, peeled and cubed

→ Flavor Builders

07 - 6 cups chicken broth
08 - 1 cup heavy cream
09 - 1/4 cup all-purpose flour
10 - 1/4 cup unsalted butter

→ Seasonings & Heat

11 - 2 tbsp Cajun seasoning (or more, to taste)
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 2 tbsp fresh parsley, chopped, for garnish
17 - 2 green onions, sliced, for garnish
18 - Hot sauce, for serving (optional)

# Instructions:

01 - First things first, get all your chopping done. Dice those onions, celery, and bell pepper into a beautiful mirepoix. Slice the andouille sausage into half-moon shapes. Mince that garlic. And peel and cube your Yukon Gold potatoes. Honestly, I always make a mess at this stage, with little bits of onion skin everywhere, but that's part of the charm, right? This Hearty Cajun Potato Soup needs all these fresh flavors.
02 - In a big, sturdy pot or Dutch oven, cook the sausage over medium heat until it's nice and browned, releasing all that glorious fat. This is where the flavor truly starts building. Don't drain all the fat! That's liquid gold for our veggies. I once drained it all, thinking I was being "healthy," and the soup just wasn't as rich. Oops, a lesson learned!
03 - Toss in your diced onions, celery, and bell pepper into the pot with the sausage fat. Sauté until they're softened, about 8-10 minutes. Then, add the minced garlic and cook for another minute until fragrant. Oh, the smell at this point! It just fills the kitchen with such warmth; it's the smell of a truly Hearty Cajun Potato Soup in the making.
04 - Push the veggies to one side, add the butter to the empty side of the pot, let it melt, then whisk in the flour. Cook, stirring constantly, for 2-3 minutes until it forms a light blond roux. This is crucial for thickening our Hearty Cajun Potato Soup. Don't burn it like I did that one time! Keep it moving, keep it light, you've got this.
05 - Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that's flavor, folks! Bring it to a simmer. Add your cubed potatoes, Cajun seasoning, smoked paprika, dried thyme, and bay leaves. Stir it all together, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. This is where the magic really starts to happen.
06 - Once the potatoes are tender, remove the bay leaves. Stir in the heavy cream. Let it heat through gently for a few minutes, but don't bring it to a rolling boil after adding the cream. Taste and adjust seasonings – it might need more salt, pepper, or even a little extra Cajun spice. Ladle this incredible Hearty Cajun Potato Soup into bowls, garnish with fresh parsley and green onions, and maybe a dash of hot sauce if you're feeling feisty!

# Notes:

01 - Don't rush the roux! A properly cooked roux adds so much depth and prevents a raw flour taste.
02 - This Hearty Cajun Potato Soup tastes even better the next day, so make a big batch for easy lunches.
03 - If you can't find andouille, a spicy smoked sausage or even kielbasa with extra cayenne can work, but it won't be quite the same.
04 - A sprinkle of sharp cheddar cheese on top? Not traditional, but honestly, it's a game-changer.

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - sharp knife
03 - cutting board
04 - whisk
05 - ladle

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 18g

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