Description
This hearty Cajun Potato Soup combines smoky andouille sausage with tender potatoes and a medley of vegetables, all simmered in a flavorful broth spiced with traditional Cajun seasonings. Finished with creamy heavy whipping cream and melted cheddar cheese, this comforting soup is perfect for a cozy meal and garnished with fresh parsley for a touch of brightness.
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, 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 the sausage: In a large pot over medium heat, heat the vegetable oil. Once hot, add the sliced andouille sausage. Cook, stirring occasionally, until the sausage is browned and cooked through, about 3-4 minutes. Remove the sausage from the pot and set aside.
- Sauté the vegetables: To the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables soften, approximately 5-8 minutes. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add seasonings and potatoes, then simmer: Stir in 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 low and simmer uncovered for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Combine sausage, cream, and cheese: Return the cooked sausage to the pot. Pour in the heavy whipping cream and add the shredded cheddar cheese. Stir gently to combine and continue simmering the soup for another 5 minutes until the cheese has melted and the soup is heated through.
- Garnish and serve: Sprinkle chopped parsley over the soup as a garnish. Serve warm and enjoy this flavorful and creamy Cajun Potato Soup.
Notes
- For a spicier soup, increase the amount of cayenne pepper or add hot sauce to taste.
- You can substitute andouille sausage with smoked sausage or kielbasa if preferred.
- Russet potatoes work best for this soup due to their creamy texture when cooked; however, Yukon gold potatoes are a good alternative.
- If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot before adding cream and cheese.
- Make sure to stir frequently after adding the cheese to prevent it from sticking or burning on the bottom of the pot.
Nutrition
- Serving Size: 1 cup (approx. 245 g)
- Calories: 320
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 45 mg
