Description
A creamy and lightly spicy soup packed with hearty texture, perfect for cozy nights and holiday gatherings.
Ingredients
Main Ingredients
- 6 cups diced potatoes (russet or Yukon gold) (Provides creamy texture.)
- 1 medium onion, chopped (Part of the Cajun holy trinity.)
- 2 stalks celery, chopped (Part of the Cajun holy trinity.)
- 1 medium green bell pepper, chopped (Part of the Cajun holy trinity.)
- 4 cloves garlic, minced (Fresh is best for flavor.)
- 8 oz Andouille or smoked sausage, sliced (For smoky richness.)
- 2 tbsp butter (To make the roux.)
- 1/4 cup all-purpose flour (For thickening the soup.)
- 6 cups low-sodium chicken or vegetable broth (Use low sodium if possible.)
- 2 tbsp Cajun seasoning (Store bought or homemade.)
- 1 cup heavy cream or evaporated milk (For a silky finish.)
- 2 scallions green onions, chopped (For topping.)
- 2 tbsp fresh parsley, chopped (For freshness.)
- to taste salt and black pepper (Always adjust seasoning as needed.)
Instructions
Preparation
- Brown the sausage or bacon in a heavy pot until the edges are crisp. Remove from pot and set aside.
- In the same pot, add a tablespoon of fat and sauté the onion, celery, and bell pepper with a pinch of salt until softened and lightly golden.
- Add minced garlic and cook for about 30 seconds until fragrant.
Making the Roux
- If the pot looks dry, add butter, then sprinkle in flour while stirring constantly for about 1 minute until the flour smells toasty.
- Add Cajun seasoning and let it bloom in the fat for 20 to 30 seconds.
Simmering
- Pour in the broth while stirring to dissolve the roux.
- Add diced potatoes and bring to a gentle simmer. Cook until the potatoes are fork tender.
- Use a spoon to lightly mash some of the potatoes against the side of the pot to thicken the soup.
- Stir in cream, return the cooked meat to the pot, and adjust seasoning with salt and pepper. Finish with green onions and parsley.
- If needed, a squeeze of lemon can brighten the dish.
Notes
For a lighter soup, replace heavy cream with evaporated milk. You can also add shredded cheese for a cheesier flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food, Soup
- Cuisine: American, Cajun