Can I make this soup ahead of time?

Yes. Cool completely and refrigerate up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop over medium heat, stirring occasionally, as the cream can separate if boiled.

What's the best way to thicken the soup?

The roux made from butter and flour creates the base thickness. If you prefer it thicker, mix a slurry of 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering.

Can I substitute the smoked sausage?

Yes. Use andouille sausage for more Cajun heat, or mild Italian sausage for less spice. Chorizo adds a different flavor but works well.

How do I adjust the Cajun seasoning level?

Start with less seasoning and taste as you cook. You can always add more cayenne, paprika, or a Cajun spice blend to match your heat preference.

Can I reduce the cream to make it lighter?

Yes. Use half-and-half or reduce the cream to 1/2 cup. The soup will be less rich but still flavorful.

Cajun Potato Soup with Bacon and Sausage

Name: Cajun Potato Soup with Bacon and Sausage
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1 lb bacon, chopped; 2 lbs smoked sausage, sliced; 1/2 cup butter; 1.5 large onions, diced; 2 tbsp minced garlic; 1/2 cup all-purpose flour; 10 potatoes, peeled and cubed; 48 oz chicken broth; 1 cup heavy whipping cream; 3 cups whole milk; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tbsp Cajun seasoning; 1 tsp black pepper; 1 tbsp dried parsley; salt, to taste; 1/2 cup green onions, sliced; shredded cheddar cheese, for garnish

CookOSBeta

Cajun Potato Soup with Bacon and Sausage | CookOS

Ingredients

1 lb bacon, chopped
2 lbs smoked sausage, sliced
1/2 cup butter
1.5 large onions, diced
2 tbsp minced garlic
1/2 cup all-purpose flour
10 potatoes, peeled and cubed
48 oz chicken broth
1 cup heavy whipping cream
3 cups whole milk
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp Cajun seasoning
1 tsp black pepper
1 tbsp dried parsley
salt, to taste
1/2 cup green onions, sliced
shredded cheddar cheese, for garnishoptional

18 Ingredients

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Instructions

1
In a large pot or Dutch oven over medium-high heat, add the chopped bacon and sliced smoked sausage.
2
Cook until the bacon is crispy and the sausage is browned, about 8-10 minutes.
3
Remove the cooked bacon and sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
4
Add the butter to the pot and allow it to melt into the grease.
5
Add the diced onions and sauté until softened, about 5-7 minutes.
6
Stir in the minced garlic and cook for another minute until fragrant.
7
Sprinkle the all-purpose flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste and form a roux.
8
Add the cubed potatoes to the pot, followed by the chicken broth, heavy whipping cream, and whole milk. Stir to combine.
9
Season the soup with garlic powder, onion powder, Cajun seasoning, black pepper, dried parsley, and salt to taste. Stir well.
10
Bring the soup to a simmer, then cover and cook until the potatoes are fork-tender, about 20-25 minutes.
11
Once the potatoes are tender, use a potato masher to gently mash a few of them directly in the pot. This will help thicken the soup.
12
Cover the pot again and let it continue to cook on low for another 30 minutes to allow the flavors to meld.
13
Stir the cooked bacon and sausage back into the soup.
14
Stir in the sliced green onions.
15
Serve hot, garnished with shredded cheddar cheese and additional green onions if desired.