Description
This Creamy Cajun Potato Soup is spicy, rich, and full of Southern flavor! Tender potatoes, smoky sausage, and Cajun spices come together in a silky, creamy broth — the perfect cozy comfort food with a bold twist.
Ingredients
**For the Soup Base**
1 tbsp olive oil or butter
12 oz smoked sausage (andouille or kielbasa), sliced
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 lbs russet potatoes, peeled and cubed
4 cups chicken broth
1 cup heavy cream
½ cup milk
2 tbsp all-purpose flour (for thickening)
1 tbsp Cajun seasoning (more to taste)
½ tsp smoked paprika
¼ tsp cayenne pepper (optional for extra spice)
Salt & pepper to taste
**For Serving**
Chopped green onions
Shredded cheddar cheese
Crumbled bacon (optional)
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook 4–5 minutes until browned. Remove and set aside.
2. Add onion and bell pepper to the pot; sauté 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Stir in flour and cook 1 minute to form a roux. Slowly add chicken broth while whisking to avoid lumps.
4. Add diced potatoes, Cajun seasoning, paprika, and cayenne. Bring to a simmer and cook for 15–18 minutes until potatoes are fork-tender.
5. Use a potato masher to lightly mash some potatoes for a creamier texture.
6. Stir in heavy cream, milk, and cooked sausage. Simmer another 5–7 minutes until thick and creamy.
7. Taste and adjust seasoning with salt, pepper, or more Cajun spice.
8. Serve hot topped with green onions, cheese, or bacon for the perfect Southern comfort bowl!
Notes
For a thicker soup, blend 1 cup of soup and stir it back in.
Use turkey sausage or chicken sausage for a lighter version.
To make it dairy-free, use coconut milk instead of cream.
Leftovers taste even better the next day — store in fridge up to 4 days.