Creamy Gluten Free Potato Soup {Cajun Style}
Super creamy and filling, this Cajun style creamy gluten free potato soup has south Louisiana seasonings for optimal flavor and sausage for the perfect stick-to-your-ribs soup for six.
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Servings: 6 people
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
- ¼ cup tapioca flour
- 5 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.
- Sprinkle the tapioca flour onto the mixture, then stir until all of the gluten free potato soup contents are well-incorporated.
- 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 soup thickens as it stands. When reheating, add extra milk or gluten free chicken broth to thin it out a bit, if desired.
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