Description
This hearty Cajun Potato Soup combines flavorful andouille sausage with tender potatoes, aromatic vegetables, and a creamy, cheesy broth seasoned with spicy Cajun spices. Perfect for warming up on a chilly day, this soup delivers a comforting blend of rich textures and bold Southern flavors.
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 the Sausage: In a large pot over medium heat, heat the vegetable oil until hot. 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 or in a bowl to use later.
- Sauté the Vegetables: Using the same pot, add diced onion, celery, and red bell pepper over medium heat. Cook the vegetables, stirring occasionally, until softened and fragrant, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer the Soup Base: Add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Stir to combine all ingredients well. Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and fully cooked.
- Finish the Soup: Return the cooked sausage to the pot along with the heavy whipping cream and shredded mild cheddar cheese. Stir the soup and allow it to simmer for another 5 minutes, or until the soup is heated through and the cheese has melted completely, creating a creamy and rich texture.
- Garnish and Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve the soup warm for the best flavor and comfort.
Notes
- For a spicier soup, increase the cayenne pepper to ½ teaspoon.
- You can substitute andouille sausage with another smoked sausage if unavailable.
- Adjust seasoning to taste, especially the salt and Cajun spices.
- For a thicker soup, you can mash some of the potatoes in the pot before adding the cream and cheese.
- Use fresh parsley as garnish to add a bright pop of color and freshness.
