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Creamy Cajun Potato Soup That Hits Just Right

Creamy Cajun potato soup is ultra-comforting and hearty with the perfect touch of heat, combining tender russet potatoes, veggies, and sausage in a creamy, spicy broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 437 kcal

Equipment

  • 1 Pressure Cooker with sealing ring

Ingredients
  

Main ingredients

  • 2 tablespoons extra-virgin olive oil
  • 13-ounce package spicy smoked sausage like andouille, sliced into discs
  • 1 small yellow onion chopped
  • 1 medium red bell pepper seeded and chopped
  • 2 ribs celery chopped
  • 3 cloves garlic minced
  • 3 teaspoons homemade Cajun seasoning divided use
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • ½ cup half and half
  • 4 large russet potatoes peeled and cubed
  • 1 cup sharp cheddar cheese shredded
  • Salt and cracked black pepper to taste
  • Fresh chopped parsley for garnish

Instructions
 

Instructions

  • First, heat the olive oil in your cooker over medium heat. Wait till it's hot and then add the sliced sausage. You wanna brown these up good, about 5 minutes till they get that nice sear.
  • Next stir in your chopped onion, red bell pepper, and celery. Cook all this till the veggies soften, another 5 minutes or so. You'll be catching that smell real soon.
  • Then add in the minced garlic plus 2 teaspoons of that Cajun seasoning. Stir for about a minute until you smell everything coming together.
  • Time for the butter to melt into the mix. Stir it around good then sprinkle the flour over everything. Stir it well so it all blends and you get no lumps.
  • Slowly pour in the chicken broth while stirring constantly. This keeps it smooth and gets the base ready for the potatoes.
  • Add your peeled and cubed potatoes now. Seal up your pressure cooker with the sealing ring correctly in place, and set it to cook on high pressure. You'll notice the float valve pop up once pressure build completes.
  • Cook the soup for about 8 minutes at high pressure. When time's up, let it do a natural release for about 10 minutes, then do a slow release for any leftover pressure.
  • Open the lid carefully once the float valve drops. Stir in the half and half and cheddar cheese. Add the last teaspoon of Cajun seasoning, taste for salt and pepper. Serve hot, garnished with fresh parsley if you like.

Notes

Try chorizo, breakfast sausage, or smoked turkey wing meat instead of smoked sausage. You can make this potato soup a day in advance and reheat it on the stovetop when ready to serve. Leftover cajun potato soup can be stored in an airtight container in the refrigerator for up to 4 days.