Description
Cajun Potato Soup is a deliciously spicy and creamy soup featuring andouille sausage, tender potatoes, and a medley of vegetables. Infused with a bold blend of Cajun spices and enriched with heavy cream and mild cheddar cheese, this comforting soup delivers a satisfying zest perfect for chilly days or whenever you're craving a flavorful twist on classic potato soup.
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
- Sausage: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and fragrant, about 3-4 minutes. Remove the sausage from the pot and set aside.
- Vegetables: In the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute until aromatic.
- Soup: To the pot, add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Final assembly: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer the soup for another 5 minutes until the cheese is fully melted and the soup is heated through.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm and enjoy the rich, spicy flavors.
Notes
- For a thicker soup, mash some potatoes against the side of the pot during cooking.
- Adjust the cayenne pepper amount to suit your preferred spice level.
- Use gluten-free chicken broth to make this recipe gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to preserve creaminess and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
