Description
This hearty Cajun Potato Soup combines the smoky flavor of andouille sausage with tender potatoes and a creamy broth, spiced with Cajun seasoning and a hint of cayenne for warmth. Perfect for a chilly day, this comforting soup is topped with melted cheddar cheese and fresh parsley for a satisfying meal.
Ingredients
Scale
Meat & Oils
- 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
- 4 large russet potatoes, peeled and cubed
- parsley, chopped for garnish
Seasonings & Dairy
- 2 teaspoons Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
Instructions
- Brown the sausage: Heat the 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 the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Add seasonings and potatoes: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled, cubed russet potatoes. Bring to a simmer, reduce heat, and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Combine sausage and cream: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Let the soup simmer for another 5 minutes until heated through and the cheese is melted, creating a rich and creamy texture.
- Garnish and serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm for a comforting and flavorful meal.
Notes
- For a spicier soup, increase the cayenne pepper or add hot sauce to taste.
- Use low-sodium chicken broth to control the salt level.
- Substitute heavy cream with half-and-half for a lighter version, though it will be less rich.
- The soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Gluten-free if using gluten-free sausage and broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 320
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
Keywords: Cajun Potato Soup, creamy potato soup, andouille sausage soup, Cajun seasoning recipe, hearty soup, comfort food, southern soup
