Prep 15 mins
Cook 2 hrs 30 mins
A terrific soup from Texas Tapestry cookbook. Enjoy!
Make and share this Cajun Potato Soup recipe from Food.com.
- 1⁄2 cup canola oil
- 1⁄2 cup flour
- 1 medium onion, chopped fine
- 1 bunch green onion, chopped
- 1⁄2 cup celery, chopped
- 2 teaspoons paprika
- 8 medium potatoes, peeled and cubed
- 1 quart water
- 1 clove garlic, finely chopped
- 1 lb ham hock
- 1 lb smoked sausage, sliced (can use turkey sausage to reduce fat)
- 1 cup sour cream (can also used reduced or no-fat)
- salt and pepper, to taste
- grated cheddar cheese (optional)
- In a dutch oven or other large pot, cook the oil and flour, stirring constantly of course, over medium heat until you have a light roux.
- About 10 minutes.
- Add the onions, celery and paprika, combining well.
- Cook until the veggies are soft, 5 minutes or so.
- Add all remaining ingredients except sour cream, and simmer over low heat for 2 hours.
- Shortly before serving, add the sour cream and simmer until heated thoroughly.
- Serve, topped with a little grated cheese if desired.
Great, different potato soup!! I was lucky to have wonderful smoked pork hocks,that we bought in LaPlace,La. I cooked them the day before making the soup, with a hunk of onion, celery, carrot and bay leaf until tender. Removed the hocks, strained the broth and refrigerated until next day. This way I could skim off the fat layer before using the broth and proceeding with the recipe. We skipped the sour cream and cheese. This will be a new favorite at our house.
This soup is really good! I had to use all sausage as my grocer didn't have any ham hocks but hopefully I will be able to get one next time I make this. I used half sweet Hungarian paprika and half smoked paprika and cooked the soup for 8 hours on low in my crock pot. It came out perfect. I have a lot left over so we will be enjoying this for our lunches this week.
Tagged for Paprika, Sept 08 Herb/Spice of the Month in the Gardening Forum ~ Delicious! I made a half recipe, with one full pound smoked sausage, but without a ham hock ~ I skipped making the roux and didn't cook but about 40 minutes because I wanted the potatoes just tender, but still chunky!