Cajun Sausage Potato Soup
This Cajun Sausage Potato Soup adds a Louisiana twist to a classic dish, featuring potatoes, sausage, and spices that will warm your soul.
Equipment
- large soup pot or Dutch oven
Ingredients
- 2 Tablespoons Butter
- 1.5 Pounds Smoked Sausage Sliced in circles
- 1 Medium Yellow Onion about a cup diced
- 1 Medium Red Bell pepper diced
- 2 stalks celery diced
- 3-4 cloves garlic minced
- 2-4 teaspoons Cajun seasoning see notes
- 5 pounds Russet potatoes peeled and diced
- 8 cups Chicken broth see notes
- 12 oz Evaporated milk
- 1 bunch green onions optional
Instructions
- In a large soup pot or Dutch oven, melt 2 Tablespoons of Butter. Add smoked sausage and cook until brown.
- Once browned, remove sausage with a slotted spoon and set aside.
- To the pot, add onions, celery, and red bell pepper. Cook for about 5 minutes, stirring occasionally.
- Add garlic and sprinkle the vegetables with your choice of Cajun seasoning.
- Once the vegetables start to sweat, make sure you rub the bottom of the pan to get all of the brown bits from the bottom. Cook for about 10 minutes or until soft.
- Add sausage back to the pot.
- Then add the potatoes.
- Add the chicken broth to the pot.
- Add the can of evaporated milk and give everything a good stir.
- Bring the liquid up to a boil and then turn to medium heat. Cook for about 20-25 minutes or until the potatoes are tender.
- Once the potatoes are done, use a potato masher to smash some of the potatoes. This will slightly thicken the soup. Taste and add salt or more Cajun seasoning if needed.
- Garnish with green onions.
Notes
Start with 2 teaspoons of Cajun seasoning of your choice, you can add more to taste. If your seasoning doesn't have salt, you will need to add salt to taste. Andouille sausage works well for this. I used a smoked sausage that is very local to me. Use what sausage you like and what is available to you. I made my chicken broth with chicken bullion and warm water.
Nutrition
Serving: 1cup
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