Ingredients
Scale
- 4 large russet potatoes, peeled and diced (about 4 cups)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1/2 pound andouille sausage, sliced (optional for meat lovers)
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or green onions, for garnish
Substitution tips: You can swap heavy cream for half-and-half if you want a lighter soup. If you prefer a milder flavor, reduce the cayenne pepper or omit the andouille sausage for a vegetarian-friendly version without losing the Cajun spirit.
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Once melted and shimmering, add the chopped onion, bell pepper, and celery. Sauté until softened and fragrant, about 5-7 minutes. This step is where the base of your soup gets its soul — I always think of Mama Lou’s gentle stirring and her soft humming in the background as these veggies softened.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Toast these spices gently to unlock their flavors, about 1-2 minutes, stirring constantly. The aroma here always takes me back to those evenings when my sister Ouma and I would sneak into the kitchen, drawn by the spicy smells.
- If using, add the sliced andouille sausage now. Cook for 5 minutes until browned and slightly crisp, stirring occasionally to render the delicious fat.
- Add the diced potatoes to the pot and stir to coat them with the spices and veggies.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Using an immersion blender, partially puree the soup to create a creamy texture while leaving some potato chunks for bite. If you don’t have an immersion blender, carefully transfer half the soup to a blender and puree, then return it to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes on low, but do not boil once the cream is added to prevent curdling.
- Serve hot, garnished with freshly chopped parsley or green onions for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
