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Soup

Cajun Potato Soup

A creamy soup made with potatoes, ham hocks, smoked sausage, onions, celery, paprika, and sour cream.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cajun Potato Soup

Time2 hours

Ingredients

Directions

Make the roux

  1. In a dutch oven or other large pot, cook the oil and flour, stirring constantly over medium heat until you have a light roux, about 10 minutes.

Build the soup

  1. Add the onions, celery and paprika, combining well.

  2. Cook until the veggies are soft, about 5 minutes.

  3. Add all remaining ingredients except sour cream, and simmer over low heat for 2 hours.

Finish and serve

  1. Shortly before serving, add the sour cream and simmer until heated thoroughly.

  2. Serve, topped with a little grated cheese if desired.

Nutrition, whole recipe (rough)

1716Calories
113 gProtein
70 gFat
154 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Smoked Sausage100g cooked301
Pork100g cooked242
Chicken100g cooked165
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Cheddar Cheese1 oz (28g)113
Yogurt170g plain Greek100
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Celery + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Celery + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms a roux with the oil that thickens the soup as it cooks.
Canola oil
Carries the flour into a roux and adds fat that carries flavor.
Potatoes
Break down partly during simmering, adding body and starch that thickens the broth.
Ham hocks
Release collagen and savory flavor into the broth during the long simmer.
Smoked sausage
Adds smoky flavor and richness to the broth.
Sour cream
Adds creamy tang and richness; added late so it does not curdle from long cooking.

The step that matters

Adding the sour cream. Sour cream can split or curdle if it boils for a long time. Adding it shortly before serving and only heating it through keeps the soup smooth and creamy.

Swap the clove

How well each one fits the dish's main ingredients (canola oil, flour, onion, celery, potato, garlic, ham):

  1. Thymefits better
  2. Parsleyfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against canola oil, flour, onion, celery, potato, garlic, ham. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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