Creamy Cajun Potato Soup

This soup is tried, tested and true from the Cuisine at Home and has easily become one of my favorite soup recipes to date. This soup is versatile meaning you can make it more potato-y or brothy and you can even downplay or play up the heat, based on your spicy preference. Most importantly, it's super flavorful and is a go-to of mine especially during fall and winter.

The only thing that I sometimes change up with our recipe is we tend to use Kielbasa instead of andouille (only because our store doesn't carry it often) and I like to throw it more potatoes so it's extra creamy. Whatever your preference, this soup is really flexible to modify to your liking.

Some of the CH recipes are a little more decadent or timely to make in the kitchen BUT always worth it if you have the time. This one is a personal favorite though because it literally takes less than 30 minutes to pull together and have on the table. Let's begin.

Creamy Cajun Potato Soup Recipe

Serves: 6-8 bowls

Time: 20-25 minutes

Original Source: Cuisine at Home

Ingredients

• 12 oz andouille (you can also use Kielbasa), diced
• 2 tablespoon Extra Virgin Olive Oil
• 1 bunch of scallions green, chopped (or 1 small white onion)
• 1 bunch of scallion whites, chopped
• 1 cup celery, diced
• 1 cup red bell peppers, diced
• 2 tablespoons Cajun seasoning
• 1 tablespoon fresh garlic, minced
• 4 cups low-sodium chicken broth
• 1 ½ lb russet potatoes, cubed (we sometimes like to use 2lb of potatoes)
• ½ cup heavy cream
• sea salt, black pepper, and Tabasco to taste

Instructions

1. On medium-low heat in a Dutch oven, heat andouille for 5 minutes. Once andouille grease is release, transfer meat only (not the grease) to a separate bowl and keep the grease in the pan (this is what the veggies will cook in).
2. Add scallion whites, celery, fresh garlic, and red bell peppers to the pan and simmer for 5 minutes until softened. Add Cajun seasoning and mix well.
3. Add in broth and potatoes and simmer on low for 25 minutes until potatoes are fork tender.
4. Once potatoes are fork tender, using a masher, mash potatoes in the soup to your desired creaminess. We like to leave some chunks of potatoes.
5. Add in andouille, heavy cream, sea salt, and black pepper to taste. Stir well.
6. Serve bowls with fresh scallion greens on and Tabasco to taste.