Creamy Cajun Potato Soup

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