Ingredients
5 cups Yukon gold potatoes, peeled and diced
1 lb Andouille sausage (or turkey/chicken sausage), sliced
1 large yellow onion, chopped
4 garlic cloves, minced
2 tablespoons Cajun seasoning
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
Salt & pepper, to taste
Chopped green onions, for garnish (optional)
Instructions
1. In a large pot or Dutch oven, cook sliced sausage over medium heat until browned. Remove and set aside.
2. Add butter to the pot. Sauté chopped onion and garlic for 5 minutes until softened.
3. Sprinkle flour and stir for 1 minute to create a light roux.
4. Slowly pour in chicken broth, stirring constantly. Add diced potatoes and Cajun seasoning.
5. Bring to a simmer and cook uncovered for 20 minutes until potatoes are fork-tender.
6. Return sausage to the pot and stir in heavy cream. Simmer 5 more minutes.
7. Adjust salt and pepper to taste. Serve hot, garnished with green onions if desired.
Notes
For a dairy-free version, use coconut cream instead of heavy cream.
To make it vegetarian, omit sausage and use smoked paprika for flavor.
You can blend half the soup for a thicker texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg