Description
A hearty and flavorful Cajun Potato Soup featuring spicy andouille sausage, tender russet potatoes, and a creamy blend of cheese and seasonings. This comforting soup is perfect for a warming meal and showcases classic Cajun spices for an authentic taste.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced
- 1 large onion, diced
- 1/2 cup diced celery
- 1/2 red bell pepper, diced
- 2 teaspoons garlic, minced
Seasonings and Broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
Main Ingredients
- 4 large russet potatoes, peeled and cubed
- 1/2 cup heavy whipping cream
- 1 cup mild cheddar cheese, shredded
Garnish
- Parsley, chopped for garnish
Instructions
- Brown the sausage: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove the sausage from the pot and set aside.
- Sauté the vegetables: In the same pot, add diced onion, celery, and red bell pepper. Cook for 5-8 minutes until the vegetables are softened. Add minced garlic and cook for another 1 minute until fragrant.
- Simmer the soup: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes. Bring the mixture to a simmer and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Add cream and cheese: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Simmer the soup for an additional 5 minutes until the cheese melts 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 of the potatoes before adding the cream and cheese.
- Adjust the amount of cayenne pepper to control the heat level.
- Use low-sodium chicken broth to reduce salt content if desired.
- To make it vegetarian, substitute sausage with smoked tofu and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop gently.
