Description
A hearty and flavorful Creamy Cajun Potato Soup recipe that combines andouille sausage, Yukon gold potatoes, and cajun seasoning in a creamy broth, topped with cheddar and green onions.
Ingredients
Units
Scale
Andouille Sausage:
- 13 ounces (368g) andouille sausage, cut into 1/4″ rounds
Vegetables:
- 1 small onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Thickening:
- 4 tablespoons flour
Potatoes:
- 2 pounds (906g) Yukon gold potatoes, cut into 1″ cubes
Liquid:
- 3 cups (710ml) chicken broth or stock
- 3 cups (710ml) milk
- 1/2 cup (120ml) heavy cream
Seasoning:
- 2 teaspoons cajun seasoning
For Serving:
- Shredded cheddar and green onion
Instructions
- Saute Sausage and Vegetables: In a large pot or dutch oven, saute the sausage, onion, and celery over medium heat until the onion softens. Add garlic, cook for 30 seconds, then stir in flour and cook for 1 minute.
- Combine Ingredients: Add broth, milk, cream, and cajun seasoning. Stir well to combine. Add potatoes and simmer for 10 minutes until tender.
Notes
- I have also added a chopped bell pepper with the sausage to saute.
Nutrition
- Serving Size: 1 serving (2 cups)
- Calories: 480
- Sugar: 7g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
