Description
This Cajun Potato Soup will make you want to start speaking with a Louisiana accent! Creamy, spicy, and so comforting, it’s like Mardi Gras for your taste buds.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cubed into 1-inch pieces
- 1 large yellow onion, finely diced
- 2 celery stalks, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 oz andouille sausage, sliced (optional)
- ΒΌ cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- Green onions, sliced, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and bell pepper, cooking for 5-7 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- If using andouille sausage, add the sliced pieces to the pot and cook for 3-4 minutes until they begin to brown.
- Sprinkle the flour over the vegetable and sausage mixture, stirring constantly for 2-3 minutes to create a light roux.
- Gradually pour in the chicken broth while stirring continuously to prevent lumps.
- Add Cajun seasoning, dried thyme, bay leaves, and cubed potatoes. Season with a pinch of salt and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- Remove bay leaves and use a potato masher to gently mash about one-third of the potatoes directly in the pot.
- Stir in the heavy cream and heat through without boiling.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley and sliced green onions.