Cajun Potato Soup: Smoky Andouille and Creamy Yukon Gold Comfort
By Ava Mitchell
Prep
12 min
Cook
28 min
Total
40 min
Servings
6
Level
Easy
Cajun Potato Soup includes potatoes and sausage in a hearty dish․ To help vegetables meld in the soup‚ cook them until soft․ Seasoning and flavor from Andouille sausage are added to the soup․ A creamy ingredient is added at the end to add flavor to the soup without thickening it․
The key ingredients that contribute to a creamy soup include Yukon Gold potatoes for flavor in the soup‚ andouille sausage for smoky flavor‚ and other vegetables and seasonings․ Other preparation techniques that add creaminess to a soup include pre-cooking some vegetables to enhance flavor and pre-cooking the batter made with flour to avoid uncooked flavors in the final soup․ Adding cream and cheese to the soup at the end also contributes to creaminess․
When cooking‚ choose cooked but crisp vegetables and browned sausage․ Two common mistakes when making this soup are adding cream to the pot too soon‚ adding cream to hot soup can cause curdling and other texture problems․ Stirring constantly once broth is added to the pot can help prevent lumps from forming in the soup․
To serve‚ garnish the soup with sliced green onions․ To store leftovers‚ refrigerate for up to three days․ If the soup thickens while refrigerated‚ add more broth or cream when reheating leftovers to thin the soup․
Why you'll love this recipe
- Uses a roux technique to remove flour taste and thicken the soup․ Cooking flour in fat removes the flour taste․
- Starts cooking some of the vegetables‚ such as onions and peppers‚ separately from other ingredients to avoid a bland final dish․
- Browning the andouille sausage increases the flavor and adds pieces of browned sausage to the broth․ The browned sausage adds smoky flavor to the broth․
- Yukon Gold potatoes break down slightly when cooked‚ but they won't affect the taste or consistency of soup and add a creamy flavor․
- Adding cream while the dish cools can help avoid a grainy texture‚ which could occur from high heat in the dish․
- Storing soup properly helps preserve its quality․ Adding broth when reheating the soup can enhance its creaminess․
Ingredients
- •2 tablespoon unsalted butter
- •1 small yellow onion
- •2 stalks celery
- •1 red bell pepper
- •12 oz andouille sausage (sliced)
- •3 cloves garlic (minced)
- •2 tablespoon Cajun seasoning
- •3 tablespoon all-purpose flour
- •4 cup chicken broth
- •2 lb Yukon Gold potatoes (peeled and diced)
- •1 cup heavy cream
- •1 cup shredded cheddar cheese
- •2 green onions sliced (for serving)
Instructions
- 1
Melt the butter in a large pot over medium heat.
- 2
Sauté the onion, celery, and bell pepper for 5-6 minutes until softened.
- 3
Add the andouille sausage and cook for 4-5 minutes until browned.
- 4
Stir in the garlic and Cajun seasoning, cooking for 30 seconds.
- 5
Sprinkle in the flour and stir to coat everything.
- 6
Slowly pour in the chicken broth, scraping up any browned bits, then add the potatoes.
- 7
Bring the soup to a simmer.
- 8
Simmer for 15-18 minutes until the potatoes are fork-tender, stirring occasionally.
- 9
Stir in the heavy cream and cheddar until melted and smooth.
- 10
Garnish with green onions and serve warm.
- 11
Stir once more right before serving if needed.
FAQ
Nutrition (per serving)
Calories
570
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
