Cajun Potato and Sausage Soup

Servings: 8



  • 12 oz Beef or Andouille Sausage, sliced into half-moons
  • 2 TBSP Butter
  • 1 Red or Green Bell Pepper, small-diced
  • 2 TBSP Lou-Easy-Ana Seasoning (Divided)
  • *20 oz Simply Potatoes with Onions, defrosted
  • **3 Cups Chicken Stock
  • 1 Cup Heavy Whipping Cream
  • 1 TBSP Corn Starch
  • 1⁄4 Cup Green Onions, chopped
Cajun Potato and Sausage Soup

Notes* *Any Frozen cubed potatoes work for this recipe or you may cube 2 Medium Russet potatoes. **You may add a little more chicken stock for thinner consistency.


Step 1:

In a soup pot over medium-high heat, brown sausage and set aside.

Step 2:

Lower heat to medium and add butter.

Step 3:

Add bell peppers and sauté for 2-3 minutes.

Step 4:

Add Simply Potatoes and 1 TBSP Lou-Easy-Ana Seasoning Blend.

Step 5:

Add 3 cups chicken stock and bring to a boil.

Step 6:

Lower heat, cover and simmer for 15 minutes.

Step 7:

Meanwhile, add cornstarch to cream in a separate cup and whisk.

Step 8:

Pour mixture into the soup along with sausage, 1 TBSP Lou-Easy-Ana and let simmer uncovered for an additional 5 minutes.

Step 9:

Add green onions before serving.