Description
This hearty Cajun Potato Soup combines spicy andouille sausage with tender potatoes simmered in a flavorful broth, finished with creamy cheese and a touch of heat from traditional Cajun seasonings. Perfect for a cozy meal, this soup balances robust flavors and creamy textures for a satisfying comfort food experience.
Ingredients
Scale
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
- Fresh parsley, chopped for garnish
Instructions
- Brown Sausage: Heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove the sausage from the pot and set aside to be added back later.
- Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, approximately 5-8 minutes. Add the minced garlic and cook for an additional 1 minute to release the aroma.
- Simmer Soup: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Add the chicken broth and cubed potatoes to the pot. Bring the mixture to a simmer and cook for 20-25 minutes, or until potatoes are tender and cooked through.
- Finish and Serve: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Let the soup simmer gently for 5 more minutes, or until the cheese is melted and the soup is heated through. Garnish with chopped fresh parsley and serve warm.
Notes
- You can adjust the cayenne pepper quantity to make the soup more or less spicy according to your preference.
- For a thicker consistency, mash some of the potatoes against the side of the pot before adding the cream and cheese.
- Substitute chicken broth with vegetable broth to make it a bit lighter, but flavor will vary.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop to avoid curdling the cream.
