Creamy Cajun Patato Soup with Andouille Sausage Recipe

Creamy Cajun Patato Soup with Andouille Sausage Recipe

This creamy Cajun potato soup is a delicious and satisfying meal that's perfect for a chilly day. The smoky andouille sausage adds a depth of flavor, while the creamy base and Cajun spices create a warming and comforting dish. It's also relatively easy to make, requiring minimal prep work and cooking time.
In this recipe, we'll use Yukon gold potatoes for their creamy texture, but you can also substitute russet potatoes if you prefer. Andouille sausage is a key ingredient in Cajun cuisine, and its smoky flavor pairs perfectly with the other ingredients in this soup. If you can't find andouille sausage, you can substitute another type of smoked sausage, such as kielbasa.

Ingredients

• 12 ounces Cajun-style andouille sausage, sliced
• 2 tablespoons olive oil
• 1 bunch scallions, whites and greens separated, sliced
• 1 cup diced celery
• 1 cup diced red bell pepper
• 2 tablespoons Cajun seasoning
• 1 tablespoon minced fresh garlic
• 4 cups low-sodium chicken broth
• 1 ½ pounds russet potatoes, cubed
• ½ cup heavy cream
• Salt, black pepper, and Tabasco sauce to taste

Directions

1. Brown the andouille sausage in olive oil in a large pot over medium-high heat for 2 minutes per side. Transfer the sausage to a plate and drain all but 1 tablespoon of the drippings from the pot.
2. Add the scallion whites, celery, bell peppers, Cajun seasoning, and garlic to the pot. Reduce heat to medium and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Stir in the chicken broth and potatoes. Bring the soup to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are fork-tender.
4. Using a potato masher, mash some of the potatoes in the pot to thicken the soup slightly. Stir in the heavy cream, scallion greens, and cooked andouille sausage. Season the soup with salt, black pepper, and Tabasco sauce to taste.
5. Serve hot and enjoy!