ats
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This has hands down become my new obsession!! This creamy cajun potato soup is soooo good!! In fact I have made it twice in 2 days this past week!!
It’s comforting, rich, creamy and so full of flavor! Plus, I put it in a homemade Italian bread bowl which, in my opinion, is the only way to go. I promise it will warm you from the inside out and melt all your worries away. Perfect for that polar vortex coming this weekend! 🙂
I used baby red and yukon gold potatoes which hold their shape and add a little more heartiness. You can use regular russet potatoes too and it is equally good. Just cut back the flour to about 3 tablespoons since russets will break down a little more and thicken the soup.
Creamy Cajun Potato Soup
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Ingredients
- 1 tablespoon olive oil
- 12-16 ounces andouille sausage cut into 1/4" rounds
- 1 small onion chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 4 cloves garlic minced
- 2-2 1/2 pounds baby potatoes cut into bite sized pieces
- 3 cups chicken broth or stock
- 1 1/2 teaspoon cajun seasoning
- 2 cups milk
- 1/2 cup heavy cream
- 4 tablespoons flour
Instructions
Full Recipes>>Creamy Cajun Potato Soup