Ingredients

Scale

Base Ingredients:

4 cups russet potatoes, peeled and diced
1 small onion, finely chopped
2 celery stalks, diced
1 medium carrot, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Flavor Enhancers:

1 teaspoon smoked paprika
1 ½ teaspoons Cajun seasoning (adjust for spice preference)
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (or to taste)
½ teaspoon crushed red pepper flakes (optional for extra heat)

Protein Addition:

6 oz smoked turkey sausage, sliced into rounds

Garnish Options:

¼ cup chopped green onions
½ cup shredded cheddar cheese
¼ cup chopped fresh parsley
¼ teaspoon additional Cajun seasoning for topping (optional)

Instructions

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute, ensuring it becomes fragrant but doesn’t burn.

Step 2: Brown the Sausage

Add the sliced smoked turkey sausage to the pot and cook for 3-4 minutes, stirring occasionally, until it develops a golden brown color. This step enhances the depth of flavor in the soup.

Step 3: Build the Soup Base

Sprinkle the flour over the cooked sausage and vegetables, stirring constantly to form a light roux. Cook for about 2 minutes until the flour is slightly golden. Gradually pour in the chicken broth while stirring to prevent lumps.

Step 4: Add the Potatoes and Seasonings

Add the diced potatoes, smoked paprika, Cajun seasoning, thyme, black pepper, and salt. Stir well to distribute the spices. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let cook for 20 minutes or until the potatoes are fork-tender.

Step 5: Blend for Creaminess

Use an immersion blender to partially blend the soup, creating a thick consistency while leaving some potato chunks for texture. Alternatively, remove 2 cups of the soup, blend in a regular blender, and return it to the pot.

Step 6: Stir in Dairy

Pour in the milk and heavy cream, stirring well to combine. Simmer for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning as needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with shredded cheese, green onions, and fresh parsley. Sprinkle extra Cajun seasoning for added spice if desired. Serve hot with your favorite side.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Fat: 10g
Carbohydrates: 45g
Fiber: 5g
Protein: 12g