Description
This hearty Cajun Potato Soup combines spicy andouille sausage with tender potatoes, aromatic vegetables, and rich cheese for a flavorful, comforting meal. Perfectly seasoned with Cajun spices, this creamy soup is easy to prepare on the stovetop and makes a warming dish for any day.
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
- Parsley, chopped for garnish
Instructions
- Cook 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.
- 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 to combine.
- Add Seasonings and Broth: To the pot, add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.
- Combine and Finish: Return the cooked sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Let the soup simmer for an additional 5 minutes until heated through and the cheese has melted completely.
- Serve: Garnish the soup with chopped parsley. Serve warm and enjoy your flavorful Cajun Potato Soup.
Notes
- For a spicier soup, increase the cayenne pepper to ½ teaspoon.
- Use low-sodium chicken broth to control the saltiness.
- To make the soup thicker, mash some of the potatoes during the simmering step.
- Substitute heavy cream with half-and-half for a lighter version.
- Serve with crusty bread or cornbread for a complete meal.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
