Creamy gluten free potato soup is an insanely delicious one-pot meal that pleases adults and kids alike, y'all. Browned Cajun trinity vegges, sausage and peeled, chopped potatoes form the base, which is enhanced with a heavy sprinkling of south Louisiana seasonings. Then, chicken broth is added to the pot for the potatoes to soften into melt-in-your-mouth bliss. Evaporated milk and two kinds of cheeses finish off the dish, making it a cheesy, one-pot meal extravaganza for six hangry people. Yep and yay..
Creamy Gluten Free Potato Soup features Cajun seasonings, trinity veggies and sausage, making it a complete, one-pot meal for six.
Sometimes You Can Only Be Satiated With Just the Right Dish, Y'all...
We're finally having winter here in south Louisiana. And it's a beast, y'all!
Freezing temperatures, blowing-right-through-you winds, and the sad, shrunken looks of all of our trees and garden flowers had me craving a certain kind of hit-the-spot soup. I deliberated internally over my go-to gumbo recipe. Then, I thought about whipping up a batch of super good white lasagna soup.
Next, I contemplated a big, hearty bowl of chili. But, when I really searched my heart, it was gluten free potato soup with sausage that kept coming to the forefront of my mind. Just begging to be made and eaten for all of its soul-hugging warmth and cheesy, creamy flavors and textures.
Once I finally decided on the soup, I just about ran into the kitchen to create this Cajun-style gluten free potato soup with sausage, y'all. It's rich, creamy and full of all of the warmth you need to shake off the cold.
It also goes a long way. So, it's an ideal recipe to have on hand for get-togethers. Or, for when you need a soup that's just super tasty on its own, yet pairs well with your favorite sandwiches and salads, too.
Yep, this recipe is a win-win for sooo many occasions, y'all. And for no occasion at all, too. Since you can cook it one day and serve it the next, it's a weeknight time saver that'll get you just as many raves as when you've just turned off the fire. Indeed.
Hot, cheesy and creamy Gluten Free Potato Soup with Sausage is perfect for warming up on a cold day.
How to Make Gluten Free Potato Soup Cajun-Style
Start the gluten free potato soup by getting all of the ingredients together in one place:
Peeled, chopped potatoes, cheddar and pepper Jack cheese, broth, sausage, south Louisiana seasonings, butter garlic, milk and Cajun trinity veggies.
Now, brown the Cajun trinity of onions, bell peppers and celery in a cast iron Dutch oven. And make sure that it's at least a six-quart pot, or you'll have to switch to a much larger pot later in the recipe as I did:
The soup starts with freshly chopped Cajun trinity veggies.
When they're starting to get really browned like this:
The softened and browned veggies are ready for the sausage.
Add the fresh, sliced sausage to the pot:
A whole pound of gluten free beef sausage helps to make the soup a filling, one-pot meal.
Now, brown the sausage to firm each piece up a bit and to release all of those delicious pan drippings into the pot:
Browning the sausage with the veggies compounds the flavors of this gluten free potato soup and releases pan juices that flavor each bite to perfection.
Then, pour the potatoes into the pot, and cover them with hot sauce and south Louisiana seasonings:
South Louisiana seasonings inject this soup with true Cajun flavor.
Give all of the ingredients a good, thorough stir:
Now that the veggies and sausage are browned and the potatoes are seasoned, it's time to add a few finishing touches to the soup to take it to the next level.
Then, add the minced garlic to the mixture, stir and cook for one additional minute:
A little fresh, minced garlic goes a really long way in this dish.
Then, stir the gluten free chicken broth into the pot, and let the potatoes boil in the broth until soft:
The potatoes soften in the broth, which helps them pick up extra flavor before the final milk and cheese soup additions.
Once the potatoes are cooked through, add the milk:
Evaporated milk makes this cheesy potato soup creamy and delicious.
Finally, add the cheeses to the remaining gluten free potato soup ingredients:
Cheddar and Pepper Jack cheese put the final cheesy, creamy touches on the potato soup.
And that's it y'all!!
The first thing you notice about this Cajun-style gluten free potato soup with sausage is its rich, creamy texture. Then, after one bite, the sausage and potatoes start melting in your mouth, and you're hooked on the juxtaposition of soft and cheesy potatoes and perfectly browned sausage.
By the time you're almost finished with your first bowl, you're delighting in the spices that are dancing on your tongue and delightfully tickling the back of your throat. With the last bite, you're happy, full and warmed through from the inside out.
This gluten free soup recipe isn't just for winter either, y'all. It's the perfect year-round soup for stretching food budget pennies. And, it certainly puts a solid spin on any meat and potato cravings that arise throughout the seasons.
Share this creamy Cajun-style gluten free potato soup with those who are just as soft and sweet as they are sassy and well-seasoned. And see y'all on the yum side...
Creamy Gluten Free Potato Soup features Cajun seasonings, trinity veggies and sausage, making it a complete, one-pot meal for six.
Creamy Gluten Free Potato Soup {Cajun Style}
Ingredients
- 3 tablespoons butter or oil
- ½ cup chopped onions
- ½ cup chopped bell pepper
- ½ cup chopped celery
- 1 pound sausage, sliced into circles
- 10 cups peeled and chopped potatoes
- 2 teaspoons Crystal hot sauce
- 2 teaspoons dried parsley flakes
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- 6 cups gluten free chicken broth
- 2 cups evaporated milk
- 1 ½ cups shredded pepper Jack cheese
- 1 cup sharp cheddar cheese
- salt, black pepper and cayenne pepper to taste
Instructions
- Melt butter or oil in a 6-quart enameled cast iron Dutch oven over medium heat.
- Cook the Cajun trinity of chopped onion, bell pepper and celery in the skillet for about 7 minutes, or until the veggies start to get soft and begin to brown.
- Add the sausage to the pan and continue to brown the veggies and sausage for about 5 more minutes, or until the meat and veggies are further browned.
- Pour the chopped potatoes into the skillet, and cover with the hot sauce, parsley flakes, onion powder and paprika.
- Stir the mixture until very well-combined.
- Add the minced garlic to the skillet, and cook for one additional minute.
- Increase heat to medium-high.
- Pour the gluten free chicken broth into the skillet.
- Let mixture come to a boil.
- Cook for 15 to 20 minutes, stirring often, or until the potatoes are tender.
- Reduce heat to medium-low.
- Add the milk, pepper Jack cheese and cheddar cheese.
- Cook for an additional five minutes, stirring often to ensure that the cheeses are fully incorporated into the soup.
- Remove from heat to prevent curdling.
- Serve immediately.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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