Creamy Cajun Potato Soup

This Creamy Cajun Potato Soup is comfort food kicked up a notch. It’s full of flavor, slightly spicy, rich and hearty! 

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.

When I first made this soup I decided not to include the carrots and celery like I normally do in potato soup and it was just lacking in flavor.  So, please include those precious veggies in this soup!

The andouille sausage is what brings this soup to a whole new level, well along with the cajun seasoning.

I would say this soup has a mild/medium spice level.  It was a little too spicy for 2 of my children, but they are also a little on the picky side.  My others gobbled it down and asked for more.

My husband loved it even with the veggies in it, so that was a win for me!

I would also say this soup has a medium body/consistency to it, so if you like a really thick potato soup add in a little cornstarch thinned with water at the end and simmer until it thickens.

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Creamy Cajun Potato Soup

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Servings: 6 + servings

Author: Countryside Cravings

Ingredients

• 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

Instructions

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.

Recipe Notes

*Regular russet potatoes can be used in place of the baby potatoes. Peel, wash and cut into bite sized pieces. Reduce the flour to 3 tablespoons unless you like a really thick soup.
**If you like your soup thicker then create a slurry with cornstarch and water and stir in at the end. Cook until thickens.