Ingredients
Scale
- 1 pound saucisse de bœuf de dinde de volaille sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Step 1: In a large pot over medium heat, add the sliced saucisse de bœuf de dinde de volaille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside, leaving the drippings in the pot.
- Step 2: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Step 3: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Step 4: Once the potatoes are cooked through, use a potato masher or immersion blender to mash some of the potatoes for a creamier texture while leaving some chunks for added heartiness.
- Step 5: Stir in the heavy cream, Cajun seasoning, and the reserved sausage. Simmer for an additional 5 minutes to allow flavors to meld. Season with salt and pepper to taste before serving.
Notes
- For optimal storage, keep any leftover Cajun Potato Soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 2 months.
- When reheating, gently warm the soup on the stove over low heat to prevent curdling the cream, stirring frequently until heated through.
- For a delightful serving suggestion, top each bowl of soup with chopped green onions or a sprinkle of extra Cajun seasoning for added flavor and color.
- To elevate the dish, consider adding a splash of hot sauce or a squeeze of lemon juice before serving, enhancing the Cajun flavors and providing a zesty kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 4g