Cajun Potato Soup
A rich and creamy soup with that classic cajun spice!
Table of Contents
If you can’t physically travel to New Orleans to enjoy some delicious cajun food, it’s possible to bring the food to you. That’s the goal with this cajun potato soup. You should know right off the bat that this isn’t just another bowl of soup. It’s not fit for a light lunch and it’s not for the faint of heart. This is a bonafide cajun-spiced hearty bowl of soup, and if you don’t mind a little flavor and spice, it won’t disappoint.
If you think just because potato is in the title that this will be a boring soup, think again. The andouille sausage is the operative ingredient in the soup. That’s where you’re going to get the spice and flavor. Of course, the cajun spices mixed with onion, garlic, and celery also pack a flavor punch. With potatoes, milk, and cheese blended in as well, the soup becomes rich and creamy, making this a soup that is destined to satisfy.
Of course, we understand if a rich and spicy soup isn’t for everyone. If you need something a little tamer, you can’t go wrong with minestrone or vegetable crockpot soup. If you don’t have any sausage on hand but want a hearty soup, there is crock pot paleo hamburger soup, which can serve folks with a diverse taste pallet. Last but not least, if you like spicy soups but aren’t a fan of cajun spices, coconut curry soup is a great alternative.
Is Cajun Potato Soup Healthy?
At first glance, cajun potato soup probably doesn’t feel like the healthiest meal. Between the sausage, milk, cheese, and cajun spices, calories can start to add up quickly. On the other hand, onion and garlic offer some health benefits while the potatoes have fiber, potassium, and a few vitamins.
If you’re worried about the health value of this soup, consider replacing the andouille sausage with turkey sausage. It’s also possible to cut out the meat entirely or use “impossible” sausage to make this a vegetarian-friendly soup. Likewise, try using almond milk or oat milk rather than regular milk. You can also consider reducing the amount of heavy cream in the recipe, which will make the soup a little healthier, just less rich.
Always be prepared
Outside of the andouille sausage, preparation might be the most important ingredient in this recipe. For example, cooking the sausage and onion before adding them to the other ingredients helps to enhance the flavor. It’s also a good idea to mash the potatoes before tossing them in with everything else. Of course, you’re free to mash potatoes to the consistency you want based on your personal preferences. Also, if you end up using a different type of potato other than Yukon gold, you may want to peel them first, especially if you end up using russet potatoes in the soup.
INGREDIENTS
- 13 ounces andouille sausage, sliced
- 1 small onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 pounds Yukon gold potatoes, cubed
- 3 cups chicken broth
- 3 cups milk
- 1/2 cup heavy cream
- 2 teaspoons Cajun seasoning
- Shredded cheddar cheese, for garnish
- Green onions, sliced, for garnish
INSTRUCTIONS
Sauté
Cook the sausage, onion, and celery until soft. Add garlic and flour to prepare the roux.
Simmer
Combine broth, milk, cream, and seasoning. Add potatoes and cook until tender.
Garnish and Serve
Top with cheese and green onions, then enjoy your delicious creation!
Devour!
FAQs & Tips
How to Make Ahead and Store?
If the leftover soup is kept sealed and refrigerated, it should remain good for at least 3 or 4 days. Freezing the soup is also an option, keeping it good for 2 or 3 months.
Don’t wait
It can be a good idea to add small amounts of salt and pepper at each stage of the cooking process rather than waiting until the soup is done and only adding salt and pepper to the final product.
How can I make this soup thicker?
The simplest answer to this question is add more dairy products. In addition to the heavy cream in the recipe, cream cheese, greek yogurt, and sour cream can all help to produce a thicker soup.
Do I have to use yugok gold potatoes?
Yukon gold potatoes are ideal with this recipe but not a requirement if none are available. Russet potatoes, for instance, are a viable alternative. However, if you use potatoes with a thicker skin, it’s best to peel them, which may not be necessary with Yukon gold potatoes.
Serving Suggestions
This cajun potato soup is hearty enough to be a meal by itself. Of course, nothing goes better with soup than a nice salad. If you want a side dish for this soup, strawberry chicken salad or perhaps Mediterranean low carb broccoli salad. You can even take your salad in a different direction by preparing a great pasta salad. Of course, if you have soup and salad, it’s only fair to include bread as well. If you don’t want to settle for store-bought bread, there is always keto almond-flour bread. You can also save your bread for dessert by preparing a paleo banana bread with chocolate and almond butter.
Creamy Cajun Potato Soup
A rich and creamy soup with that classic cajun spice!
Servings 5 servings
Ingredients
- 13 ounces andouille sausage sliced
- 1 small onion chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 4 tablespoons all-purpose flour
- 2 pounds Yukon gold potatoes cubed
- 3 cups chicken broth
- 3 cups milk
- 1/2 cup heavy cream
- 2 teaspoons Cajun seasoning
- Shredded cheddar cheese for garnish
- Green onions sliced, for garnish
Instructions
- In a large pot, sauté the sausage, onion, and celery over medium heat until the onion is translucent. Season with salt and pepper. Add garlic and cook briefly before mixing in the flour to create a roux.
- Gradually pour in the chicken broth, milk, and heavy cream, stirring continuously to blend the roux into the liquid. Season with Cajun spice and add the potatoes. Simmer until the potatoes are fork-tender.
- Serve the soup hot, garnished with shredded cheddar cheese and sliced green onions. DEVOUR!
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