Ingredients
- 4 cups diced potatoes (Russet or Yukon Gold)
- 8 oz smoked sausage or bacon, sliced
- 1 onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp Cajun seasoning
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- Optional: sliced green onions or shredded cheese for topping
Instructions
- Heat butter or oil in a large pot over medium heat. Cook sausage or bacon until browned, then remove and set aside.
- In the same pot, sauté onion, celery, and garlic until soft and fragrant.
- Sprinkle in flour and stir for 1 minute to form a roux.
- Add chicken broth, scraping up brown bits, then stir in diced potatoes and Cajun seasoning.
- Simmer for 15–20 minutes, until potatoes are tender.
- Return sausage or bacon to the pot and stir in cream or half-and-half.
- Simmer for another 5 minutes. Adjust seasoning with salt and pepper.
- Serve hot, garnished with green onions or shredded cheese if desired.
Notes
- For a vegetarian version, use vegetable broth and omit meat.
- Adjust spice level by increasing or decreasing the Cajun seasoning.
- For extra creaminess, mash some of the potatoes before adding cream.
- Add corn, bell peppers, or spinach for extra vegetables.
- If freezing, omit cream and add after reheating.
- Prep Time: 10–15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
