Creamy Cajun Potato Soup
An easy Creamy Cajun Potato Soup recipe filled with flavorful andouille sausage and vegetables in a creamy soup.
Equipment
- large pot or dutch oven
Ingredients
- 13 ounces andouille sausage, cut into ¼" rounds
- 1 small onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 tablespoons flour
- 2 pounds Yukon gold potatoes, cut into 1" cubes
- 3 cups chicken broth or stock
- 3 cups milk
- ½ cup heavy cream
- 2 teaspoons cajun seasoning
- shredded cheddar and green onion for serving
Instructions
- In a large pot or dutch oven, sauté the sausage, onion, and celery over medium heat until the onion starts to soften. Season with salt and pepper to taste. Stir in the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Stir in the broth, milk, cream, and cajun seasoning. Stir well to combine and distribute the flour into the soup. Stir in the potatoes and simmer for 10 minutes or until the potatoes are tender.
Notes
I have also added a chopped bell pepper with the sausage to sauté.
Nutrition
Serving: 2cupsCalories: 590kcal
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