Description
This Cajun Potato Soup is a hearty and flavorful dish combining tender russet potatoes, spicy Cajun sausage, and a creamy broth enhanced with Cajun seasoning. Perfect for a comforting meal, it features sautéed vegetables and a rich, smooth texture, garnished with fresh green onions for a vibrant finish.
Ingredients
Scale
Vegetables
- 2 cups russet potatoes, diced
- 1 medium yellow onion, chopped
- 1 bell pepper (red or green), diced
- 4 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Meat
- 1 cup Cajun sausage, sliced
Liquids & Others
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp Cajun seasoning
- Salt and pepper to taste
- 2 tbsp oil (for sautéing, estimated)
Instructions
- Prepare Vegetables: Peel and dice the russet potatoes finely. Chop the yellow onion and bell pepper, and mince the garlic cloves to ensure even cooking and balanced flavors.
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add the chopped onions and bell peppers, sautéing until translucent to develop their sweetness and soften their texture.
- Cook Sausage: Add the sliced Cajun sausage to the pot with the vegetables. Cook until the sausage is slightly browned, which enhances its flavor and adds depth to the soup.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are tender and cooked through.
- Incorporate Cream and Seasoning: Pour in the heavy cream and sprinkle the Cajun seasoning over the soup. Stir well and allow the soup to simmer for an additional 5 minutes so the flavors meld and the soup thickens slightly.
- Serve: Ladle the hot Cajun potato soup into bowls and garnish with sliced green onions for a fresh and vibrant finish. Season with salt and pepper to taste before serving.
Notes
- For a thicker soup, mash some of the potatoes in the pot before adding the cream.
- Adjust Cajun seasoning to your heat preference; add more for extra spice.
- Use smoked sausage for a smokier flavor profile.
- This soup can be made a day ahead; flavors improve after resting.
- Substitute heavy cream with half-and-half for a lighter version.
