Cajun Potato Soup
A hearty and creamy Cajun potato soup perfect for a comforting meal.
Equipment
- Dutch oven
- medium pot
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion small diced (about 1 ½ cups)
- 1 medium green bell pepper small diced (about 1 cup)
- 1 medium red bell pepper small diced (about 1 ¼ cups)
- 1 medium jalapeño pepper small diced, seeds removed for less heat (about ¼ cup)
- 3 cloves garlic minced
- 1.25 teaspoons Old Bay or Cajun seasoning with salt
- 1 teaspoon smoked paprika
- 0.25 teaspoon freshly ground black pepper plus more as needed
- 12 ounces andouille sausage halved lengthwise, then thinly sliced crosswise
- 1 pound Yukon gold potatoes small diced (about 2 ¾ cups)
- 32 ounces low-sodium chicken broth (4 cups)
- ¾ cup heavy cream
- Salt
Garnish
- Finely chopped fresh chives for garnish (optional)
Instructions
Cooking Steps
- Heat olive oil in a Dutch oven or medium pot over medium heat until shimmering. Add diced onion, green bell pepper, red bell pepper, and jalapeño. Cook until softened, 4 to 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Stir in Old Bay seasoning, smoked paprika, and black pepper. Add sliced andouille sausage and diced Yukon gold potatoes. Cook, stirring often, until potatoes go from translucent to opaque, 2 to 3 minutes.
- Stir in chicken broth and bring to a simmer. Simmer, reducing heat as needed, until potatoes are tender, 15 to 17 minutes.
- Turn off the heat. Stir in heavy cream. Taste and season with salt and black pepper as needed. Garnish with finely chopped chives if desired.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 50mgCalcium: 50mgIron: 2mg
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