Cajun Potato Soup Southern Style (Printable)
Hearty potato soup with Cajun spices, smoked sausage, and vegetables in a creamy broth
# What You'll Need:
→ Vegetables
01 - 1 ½ lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 medium red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 green onions, sliced for garnish
07 - 2 tbsp fresh parsley, chopped for garnish
→ Meats
08 - 8 oz Andouille sausage, sliced
→ Dairy
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter
→ Liquids
11 - 4 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tbsp Cajun seasoning
13 - ½ tsp smoked paprika
14 - ¼ tsp cayenne pepper
15 - 1 tsp salt
16 - ½ tsp black pepper
→ Others
17 - 2 tbsp all-purpose flour
18 - 1 tbsp olive oil
# Directions:
01 - Heat olive oil and butter in a large soup pot over medium heat. Add sausage slices and cook until browned, about 4-5 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, celery, and bell pepper. Sauté for 4-5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle flour over vegetables, stir, and cook for 1-2 minutes to remove raw flour taste.
04 - Gradually whisk in chicken broth, scraping up any browned bits. Add diced potatoes, Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 15-18 minutes, until potatoes are tender.
06 - Use a potato masher or immersion blender to partially puree soup for a creamy texture, leaving some chunks.
07 - Stir in browned sausage and heavy cream. Simmer uncovered for 5 more minutes. Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with green onions and parsley.
# Cooking Tips:
01 -
- The smoky Andouille sausage infuses every spoonful with depth that builds as it simmers
- One pot delivers restaurant quality comfort without standing over a stove for hours
02 -
- Potatoes continue absorbing liquid even off heat, so stop cooking when they're just tender, not falling apart
- Whisking the broth gradually prevents lumps from the flour roux
03 -
- Potatoes cut uniformly ensure even cooking, so take your time with the knife work
- Let the flour cook completely before adding liquid to avoid any raw taste