Creamy Cajun Potato Soup

This has hands down become my new obsession!!  This creamy cajun potato soup is soooo good!!  In fact I have made it twice in 2 days this past week!!

It’s comforting, rich, creamy and so full of flavor!  Plus, I put it in a homemade Italian bread bowl which, in my opinion, is the only way to go.  I promise it will warm you from the inside out and melt all your worries away.  Perfect for that polar vortex coming this weekend! 

I used baby red and yukon gold potatoes which hold their shape and add a little more heartiness.  You can use regular russet potatoes too and it is equally good.  Just cut back the flour to about 3 tablespoons since russets will break down a little more and thicken the soup.

Creamy Cajun Potato Soup

Prep Time : 20 mins
Cook Time : 30 mins
Total Time : 50 mins

  • 1 tablespoon olive oil
  • 12-16 ounces andouille sausage cut into 1/4" rounds
  • 1 small onion chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 4 cloves garlic minced
  • 2-2 1/2 pounds baby potatoes cut into bite sized pieces
  • 3 cups chicken broth or stock
  • 1 1/2 teaspoon cajun seasoning
  • 2 cups milk
  • 1/2 cup heavy cream
  • 4 tablespoons flour


  1. In a large pot or dutch oven heat the olive oil over medium heat. Cook the sausage, onion, carrot and celery, until onion starts to soften. Stir in the garlic. Add in the potatoes, broth and cajun seasoning. Bring to a simmer, cover and cook until potatoes start to become tender (about 15 minutes).
  2. Stir in the milk. Combine the cream and flour until smooth and stir into the soup. Simmer for another 10 minutes or until potatoes are tender and soup has thickened.

For The Full Instructions, See Full Recipes>>Creamy Cajun Potato Soup

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