Description
A hearty and flavorful Cajun Potato Soup featuring tender russet potatoes, spicy Cajun sausage, bell peppers, and a creamy broth seasoned with classic Cajun spices. Perfect for a comforting meal that’s easy to prepare in under an hour.
Ingredients
Scale
Soup Ingredients
- 2 cups russet potatoes, diced
- 1 cup Cajun sausage, sliced
- 1 medium yellow onion, chopped
- 1 bell pepper (red or green), diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp Cajun seasoning
- Salt and pepper to taste
Garnish
- 2 green onions, sliced
Instructions
- Prepare Vegetables: Peel and dice the russet potatoes into bite-sized pieces. Finely chop the yellow onion and dice the bell pepper to ensure even cooking and flavor distribution.
- Sauté Base Vegetables: Heat a large pot over medium heat and add oil. Sauté the chopped onions and diced bell peppers until they become translucent, releasing their natural sweetness and aroma.
- Cook Sausage: Add the sliced Cajun sausage to the pot, stirring and cooking until the sausage is slightly browned to enhance its smoky and spicy flavor.
- Add Potatoes and Broth: Incorporate the diced potatoes and pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Seasoning: Stir in the heavy cream and Cajun seasoning, allowing the soup to simmer for another 5 minutes. This melds the flavors together and enriches the soup with a creamy texture.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly sliced green onions for a mild, fresh bite that complements the rich flavors.
Notes
- Use low-sodium chicken broth to control the salt level since Cajun seasoning can be salty.
- For a spicier kick, increase the Cajun seasoning or add a pinch of cayenne pepper.
- The soup can be made vegetarian by substituting sausage with smoked tofu or mushrooms and using vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, mash some of the cooked potatoes before adding cream.
