Creamy Cajun Potato Soup
This Cajun creamy creamy soup Make my happy dance with each bite!
Spludes to tender fork and spicy sausages and sausages and simmer -shaped sausage in a rich and velvety broth infused with cajun spices.
I love the classic potato soup as much as the next person. ButThis version from the South contains so much flavor.
It is generous, comforting and full of smoked and spicy seasoning. And, of course, no bowl is complete without filling!
I finish with a generous pinch of grated cheddar and green onions to make it burst. Take a spoon, you will want to dig while it’s hot!
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Ingredients for creamy potato soup Cajun
- Yukon gold potatoes: Hold their shape well while offering a hearty and creamy texture.
- Butter and olive oil: I use both to blow up the vegetables. The butter adds flavor and olive oil prevents burns.
- Fresh vegetables: The yellow onion, celery and green peppers constitute the “Holy Trinity” of Cajun cuisine. In addition to the chopped garlic, these vegetables create a tasty base.
- Andouille sausage: A spicy pork sausage and traditional smoke to Cajun cuisine which adds a more robust flavor.
- Chicken or vegetable broth: The base of the soup. For a more tasty flavor, I prefer the chicken broth, but the vegetable broth works too.
- Thick cream: Creates a luxurious and velvety texture and helps balance spices.
- Cajun seasoning: For this Louisiana Kick signature! I use a mixture bought in store containing paprika, cayenne pepper, garlic powder, salt and other spices. You can also tinker it.
- Cheddar cheese and green onions: I add these fillings to increase the flavor. The cheddar adds a point and creamy note, while the green onion adds a fresh and soft onion flavor.
How to make creamy potato soup Cajun
Add spices to your life with this creamy jazzée soup! I do it whenever I want something hot and generous with a little spice. It is perfect for a comfortable night and takes less than an hour.
1. Microwave potatoes. Place Potatoes in a bowl without microwave cover with water. High microwave until it is tender, stirring from time to time, about 5 to 8 minutes. Cancel.
2. Sauté the vegetables. In a large saucepan, sauté the onion, celery and pepper with butter and olive oil until they are soft, about 4 to 5 minutes. Add the garlic and cook for 1 minute more.
3. Add the sausage. Add the Andouille sausage and cook until it is golden, about 4 to 5 minutes.
4. Add the broth and potatoes. Pour the broth and add the precious potatoes. Simmer until the potatoes are tender, about 12 to 15 minutes.
5. Incorporate the cream and seasoning. Reduce the heat to low. Stir in the thick cream and the Cajun seasoning. Simmer until heated.
6. High and serve. Push the soup into bowls. Garnish with cheddar and green onions. Serve hot.
Tips for the best creamy Cajun potato soup
If you like your comforting food with a bold kick like me, you will fall in love with this tasty soup! Just follow my advice to make sure it turns out to be perfect.
- Choose the right sps. I use the Yukon Gold for its creamy texture and its ability to maintain the shape. For a softer and thicker texture, try the pots freckles. If you prefer less starch, try red potatoes.
- Chop evenly. I cut the onions, celery and green peppers in a similar size for cooking even and the perfect bite.
- Exchange the sausage. Try smoked sausages, kielbasa or cooked chicken sausage for a softer version. You can even try plant -based sausages.
- Thicken it. Do you want a thicker soup? Use an immersion mixer to puree a part of the soup before adding the cream. You can also crush potatoes with a potato pestle. I recommend mixing half or less for a texture mixture.
- Don’t boil the cream. Once you add the thick cream, keep the heat at low. This will help prevent shortage and maintain a smooth texture.
- Add more fillings. Sometimes I save crisp pieces of bacon or crumbled fried onions for more texture and flavor.
- Personalize your bowl! Add corn, crayfish, shrimp or diced carrots for more flavor and texture. You can also garnish the fresh parsley soup.
How to store the creamy soup of potatoes
This potato soup recipe is so good, you may not have leftovers. But if you do, follow these storage tips:
To store: Place the cooled soup in an airtight container. Refrigerate up to 3 days. Keep the fillings separately to maintain freshness.
To freeze: Transfer the cooled soup to an airtight and shelter container. Freeze up to 3 months. For better results, freeze without the thick cream and add it during heating to maintain the creamy texture.
To warm up: Heat the soup on the stove over medium heat, stirring from time to time, until hot. Smaller portions in the microwave in a covered dish in the microwave, stirring between the intervals, until they are carefully reheated.
Recipe FAQ
I recommend using Yukon gold potatoes for their creamy texture. Russian potatoes also work well. They have a more fluffy consistency and will decompose, naturally thickens the soup while it cooks.
Yes, but it varies. The Cajun seasoning mixture and the andouille sausage that you choose will add light to medium warmth. Do not hesitate to adapt the level of spices according to your preference.
You can replace the thick cream with half and half For a lighter version. Or use coconut milk as option without dairy products.
Yes, this soup freezes well! Let the soup cool completely before storing it in an airtight container. It will last in the freezer up to 3 months.
