Cajun Potato Soup I Am Homesteader Soup. to the pot, add cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. reduce heat. simmer for 20 25 minutes, or until the potatoes are fork tender. return the sausage to the pot and add in heavy cream and shredded cheese. Pour in chicken broth, cover, and simmer for 15 18 minutes, or until potatoes are fork tender. in a separate skillet, melt the butter over low heat. once melted, sprinkle the flour in and whisk to combine. cook until lightly browned (about 1 2 minutes). add in the sour cream, and stir until fully combined.
Cajun Potato Soup I Am Homesteader Step 2: saute the vegetables. in the same pan, melt the butter and heat the olive oil over medium heat. add the garlic and red pepper flakes, and cook and stir for one minute. add the onion, sweet red pepper and celery. cook and stir until the vegetables are softened, five to seven minutes. Cajun potato soup is made with andouille sausage, potatoes, vegetables, and a blend of cajun spices, enriched with heavy cream and cheddar cheese for a spicy, creamy, and comforting soup! it’s perfect for those looking to satisfy their taste buds with a zesty cajun twist on a classic potato soup. Step 1: sautee the sausage, onion, and celery until the onion starts to soften. stir in the garlic, stir in the flour and cook for 1 minute. step 2: stir in the broth, milk, cream, and seasoning until well mixed. stir in the potatoes. step 3: simmer for 10 15 minutes or until the potatoes are tender. Step 1. fry bacon until crisp. remove bacon and bacon oil from pan leaving just enough to sauté one large onion. step 2. in a separate pot add the diced red potatoes and cover with water until one inch above the potatoes.
Cajun Potato Soup I Am Homesteader Step 1: sautee the sausage, onion, and celery until the onion starts to soften. stir in the garlic, stir in the flour and cook for 1 minute. step 2: stir in the broth, milk, cream, and seasoning until well mixed. stir in the potatoes. step 3: simmer for 10 15 minutes or until the potatoes are tender. Step 1. fry bacon until crisp. remove bacon and bacon oil from pan leaving just enough to sauté one large onion. step 2. in a separate pot add the diced red potatoes and cover with water until one inch above the potatoes. Cook for about 10 minutes. add the onions, celery, and paprika, and mix well. cook until the vegetables are soft, approximately 5 minutes. add all remaining ingredients except sour cream, and simmer over low heat for 2 hours. just before serving, add the sour cream and simmer until heated thoroughly. Add ingredients: add potatoes, chicken broth, milk, heavy cream, and italian seasoning to the pot. pressure cooking: secure the lid. set the instant pot to manual pressure cook on high pressure for 8 minutes. release pressure: once done, allow a natural release for 10 minutes, followed by a quick release.
Cajun Potato Soup I Am Homesteader Cook for about 10 minutes. add the onions, celery, and paprika, and mix well. cook until the vegetables are soft, approximately 5 minutes. add all remaining ingredients except sour cream, and simmer over low heat for 2 hours. just before serving, add the sour cream and simmer until heated thoroughly. Add ingredients: add potatoes, chicken broth, milk, heavy cream, and italian seasoning to the pot. pressure cooking: secure the lid. set the instant pot to manual pressure cook on high pressure for 8 minutes. release pressure: once done, allow a natural release for 10 minutes, followed by a quick release.
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