This creamy and flavorful Cajun Potato Soup combines hearty potatoes with spicy andouille sausage, aromatic vegetables, and a blend of Cajun seasonings to create a comforting dish perfect for cozy meals.
Total Time:50 minutes
Yield:6 servings
Ingredients
Sausage
1 tablespoon vegetable oil
1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
1 large onion, diced (about 1 cup)
½ cup diced celery (about 1 rib)
½ red bell pepper, seeded and diced
2 teaspoons garlic, minced
Soup
1 teaspoon Cajun seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 cups (960 g) chicken broth
4 large russet potatoes, peeled and cubed
½ cup (119 g) heavy whipping cream
1 cup (113 g) mild cheddar cheese, shredded
Parsley, chopped for garnish
Instructions
Cook Sausage: Heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate.
Sauté Vegetables: In the same pot, add diced onion, celery, and red bell pepper over medium heat. Cook until softened, about 5-8 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
Add Seasonings and Broth: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes. Bring to a simmer and reduce heat to maintain a gentle simmer.
Simmer Soup: Allow the soup to simmer uncovered for 25 minutes or until the potatoes are fork-tender, stirring occasionally to prevent sticking.
Finish Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer the soup for an additional 5 minutes, until heated through and the cheese has melted.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm for a comforting meal.
Notes
For a spicier soup, increase the cayenne pepper slightly or add hot sauce to taste.
You can substitute chicken broth with vegetable broth for a lighter flavor or to make it suitable for lacto-vegetarians (removing sausage if needed).
Use sharp cheddar cheese for a bolder flavor.
To make the soup thicker, mash some of the potatoes in the pot before adding cream and cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup can be reheated gently on the stovetop; add a splash of chicken broth or water if it becomes too thick.
