Name: Creamy Cajun Potato Soup
Prep time: PT-488289H32S
Cook time: PT-488289H32S
Total time: PT-488289H32S
Ingredients: Ingredients; 2 tablespoons extra-virgin olive oil; 13-ounce package spicy smoked sausage – such as andouille, sliced into discs; 1 small yellow onion – chopped; 1 medium red bell pepper – seeded and chopped; 2 ribs celery – chopped; 3 cloves garlic – minced; 3 teaspoons homemade Cajun seasoning – or store-bought, divided use; 2 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups low-sodium chicken broth; ½ cup half and half; 4 large russet potatoes – peeled and cubed; 1 cup sharp cheddar cheese – shredded; Salt and cracked black pepper – to taste; Fresh chopped parsley – for garnish

Description

This flavorful creamy cajun potato soup combines tender russet potatoes, veggies, and sausage in a creamy, spicy broth.

Ingredients

Scale

Ingredients
2 tablespoons extra-virgin olive oil
13-ounce package spicy smoked sausage – such as andouille, sliced into discs
1 small yellow onion – chopped
1 medium red bell pepper – seeded and chopped
2 ribs celery – chopped
3 cloves garlic – minced
3 teaspoons homemade Cajun seasoning – or store-bought, divided use
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
½ cup half and half
4 large russet potatoes – peeled and cubed
1 cup sharp cheddar cheese – shredded
Salt and cracked black pepper – to taste
Fresh chopped parsley – for garnish

Instructions

Instructions
Step 1: Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or stockpot over medium heat. Add the sausage, cook until browned, then transfer to a plate and set aside.
Step 2: Add the onion, bell pepper, and celery to the same pan and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for another minute.
Step 3: Add the butter and flour to the pan with the veggies and stir with a wooden spoon to make a paste. Cook for 2 to 3 minutes to get rid of the raw flour taste.
Step 4: While constantly stirring, slowly add the broth and half and half. Add the potatoes and seasonings, lower the heat to medium-low and simmer for 20 to 25 minutes until the potatoes are fork-tender, stirring occasionally.
Step 5: Add the cooked sausage and cheddar cheese to the pot and stir until cheese is melted. Remove the soup from the heat, cool slightly, and ladle into bowls.