Cajun potato soup
Since it is winter and hot hearty meals are a necessity, a spicy potato soup will fill the belly and warm the soul.
This is easy to make. The spice comes from Cajun seasoning. If you want to make your own, a recipe is provided at the end.
I used one link each of smoked sausage and smoked polish sausage. You can skip these if you want to go vegetarian.
3- carrots, peeled and rough diced
3- stalks of celery roughed diced
1- medium onion- diced
6-8 small russet potatoes medium diced
Salt and freshly ground black pepper
2- tsp. Cajun spice seasoning- or to taste
2- Quarts chicken stock or vegetable stock
11/2-2 cups half and half (Or 1 cup half and half and 1/2 cup cream for a richer soup)
3- tbls. Flour
Diced smoked sausage if using
Handful of fresh parsley minced
Grated cheddar cheese for garnish
In a saute pan, saute carrots and celery season with pinch of salt.
In a soup pot, saute potatoes and onions season with pinch of salt.
Add Cajun seasoning to potatoes.
When potatoes start to brown add celery and carrots.
Add stock and bring to boil.
Simmer until potatoes are tender.
Remove about 1/3-1/2 of the soup.
Process in small batches in blender. Caution hot liquids expand when blended. Only fill blender to no more than one third its capacity. Start at low speed and gradually increase.
Put pureed soup back into the pot.
Whisk flour with 1 cup of Half and Half and add to soup.
Cook another 5 minutes.
Add sausage if using.
Add the rest of the half and half or cream.
Stir to mix well.
Garnish with grated cheddar cheese.
Cajun seasoning recipe:
2- tsp. Kosher salt
1/2- tsp each black, white, cayenne pepper
1- tsp hot paprika
1- tsp. smoked paprika
2- tsp. garlic powder or granulated garlic
1- tsp. onion power or onion flakes
1- tsp. Italian herb mix
1/2- tsp. red pepper flakes
Store in a tightly lidded container.