Creamy Cajun Potato Soup: Pressure Cooker Comfort
A spicy, creamy comfort soup made fast and flavorful with tender russet potatoes, smoked sausage, and Cajun spices—all finished in the pressure cooker.
Equipment
- 1 Pressure cooker 5-quart
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 13 ounce spicy smoked sausage like andouille, sliced into discs
- 1 small yellow onion chopped fine
- 1 medium red bell pepper seeded and chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 3 teaspoons Cajun seasoning divided for flavor layering
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 0.5 cup half and half
- 4 russet potatoes peeled and cubed
- 1 cup sharp cheddar cheese shredded
- salt and cracked black pepper to taste
- fresh chopped parsley to garnish
Instructions
Instructions
- Heat olive oil in pressure cooker. Add sausage and brown for 5 minutes. Remove and set aside.
- Add onion, red bell pepper, and celery. Cook 5 minutes until softened.
- Stir in garlic and 2 teaspoons Cajun seasoning. Cook for 1 minute.
- Add butter and flour. Stir constantly 1–2 minutes to form roux.
- Stir in chicken broth. Add sausage and potatoes. Seal lid and pressure cook 10 minutes.
- Let pressure release naturally. Open lid when safe.
- Stir in half and half and remaining Cajun seasoning. Simmer 5 minutes on low.
- Stir in cheddar cheese and sprinkle with parsley. Serve hot.
Notes
Try chorizo or smoked turkey instead of sausage. Store leftovers refrigerated in an airtight container for up to 4 days or freeze in portions.