Ingredients
Scale
- 12 ounces smoked beef sausage (such as Saucisse De Bœuf De Volaille), sliced
- 3 large Russet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup diced yellow onion, celery, and green bell pepper (the Holy Trinity)
- 2 tablespoons all-purpose flour
- 2 tablespoons Cajun seasoning (adjust to taste)
- 3 cloves garlic, minced
Instructions
- Step 1: In a large pot or Dutch oven, brown the sliced beef sausage over medium heat. Remove the sausage with a slotted spoon and set aside, leaving 1-2 tablespoons of fat in the pot. Add the diced onion, celery, and bell pepper and sauté for 5-7 minutes until softened, then stir in the minced garlic for one minute.
- Step 2: Sprinkle the flour and Cajun seasoning over the sautéed vegetables and cook, stirring continuously for 1 minute to create a thin roux base. Slowly pour in the chicken broth, scraping the bottom of the pot to ensure the flour mixture is fully incorporated.
- Step 3: Add the cubed potatoes and the reserved sausage back into the pot. Bring the mixture to a boil, then reduce the heat and simmer partially covered for 15-20 minutes, or until the potatoes are completely fork-tender.
- Step 4: Using a potato masher or the back of a spoon, gently mash about one-third of the potatoes against the side of the pot. This action releases starch and naturally thickens the soup base.
- Step 5: Reduce the heat to low. Stir in the heavy cream and cook gently until the soup is heated through, about 3-5 minutes, ensuring the soup does not come to a full boil after adding the cream. Taste and adjust seasoning before serving hot.
Notes
- This soup keeps well refrigerated for up to 4 days; if freezing, store the base without the heavy cream and stir the cream in fresh after thawing and reheating for the best texture.
- For best results, gently reheat portions on the stovetop over low heat, stirring occasionally, taking care not to let the soup boil fully once the cream is incorporated.
- Serve steaming hot garnished with fresh sliced green onions or chopped chives and a squeeze of lemon juice to brighten the rich, smoky flavors.
- Since this soup relies on the natural starch from the potatoes for thickness, if the final consistency is too loose, mash a few more potato pieces against the pot sides rather than adding more flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American