2 from 1 vote
This Creamy Cajun Potato Soup is comfort food kicked up a notch. It's full of flavor, slightly spicy, rich and hearty! | www.countrysidecravings.com
Creamy Cajun Potato Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 + servings
Author: Countryside Cravings
  • 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.
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.