Name: Cajun Potato Soup
Cook time: 45 min
Total time: 45 min
Ingredients: 3 lbs Russet or Yukon Gold potatoes, peeled and cubed; 1 lb Andouille sausage, sliced into rounds (optional); 1 large yellow onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 6 cups chicken or vegetable broth; 1 cup heavy cream or half-and-half; 2 tablespoons Cajun seasoning (adjust to taste); 1 teaspoon smoked paprika; 2 tablespoons olive oil or butter; Salt and black pepper to taste; Garnish: Sliced green onions, shredded cheddar cheese, and crispy bacon bits

Ingredients

Scale

3 lbs Russet or Yukon Gold potatoes, peeled and cubed
1 lb Andouille sausage, sliced into rounds (optional)
1 large yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
2 tablespoons Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika
2 tablespoons olive oil or butter
Salt and black pepper to taste
Garnish: Sliced green onions, shredded cheddar cheese, and crispy bacon bits

Instructions

Step 1: Preparation. Start by prepping all your vegetables and meat. Peel the potatoes and cut them into uniform 1-inch cubes so they cook evenly. Dice the onion, celery, and green bell pepper. If you are using Andouille sausage, slice it into thin rounds. Measure out your spices and broth so everything is ready to go once the heat is on. Having your “mise en place” ready makes the cooking process smooth and stress-free.
Step 2: Cooking. Heat the olive oil or butter in a large Dutch oven or stockpot over medium heat. Add the sliced sausage and brown it for about 5 minutes until crispy; remove the sausage and set it aside. In the same pot, add the onion, bell pepper, and celery. Sauté these for 5-7 minutes until they soften. Stir in the garlic, Cajun seasoning, and smoked paprika, cooking for another minute until fragrant. Add the cubed potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 3: Plating. Once the potatoes are soft, use a potato masher or an immersion blender to partially blend the soup. You want to leave some chunks for texture while creating a creamy base. Stir in the heavy cream and return the browned sausage to the pot. Let it simmer for another 2-3 minutes to thicken slightly. Taste and add salt or extra Cajun spice if needed. Ladle the hot soup into deep bowls. Top each serving generously with shredded cheddar cheese, sliced green onions, and extra black pepper. Serve immediately with a side of crusty bread or cornbread.

Cook Time: 45 minutes