Description
This Cajun Potato Soup is a hearty, flavorful dish combining creamy potatoes with spicy andouille sausage and a blend of Cajun seasonings. Perfect for a comforting meal, it features a rich broth simmered with vegetables and finished with cheese and cream for a smooth, delicious texture.
Ingredients
Scale
Sauté Ingredients
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- 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
Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Soup Base
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
Finishing Ingredients
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Sauté the Sausage and Vegetables: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside, leaving the drippings in the pot. Add onion, celery, and red bell pepper to the pot and sauté for 5-7 minutes or until the vegetables are softened. Stir in minced garlic and cook for another minute.
- Add Seasonings and Broth: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the sautéed vegetables. Cook for 1 minute to toast the spices. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Simmer with Potatoes: Add the peeled and cubed russet potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 25-30 minutes until the potatoes are tender when pierced with a fork.
- Blend (Optional): For a creamier texture, use an immersion blender to blend part of the soup until slightly thickened, or leave it chunky according to preference.
- Finish the Soup: Stir in the heavy whipping cream, shredded mild cheddar cheese, and the cooked andouille sausage. Continue to cook on low heat, stirring occasionally, until the cheese is melted and the soup is heated through, about 5 more minutes.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or your favorite side.
Notes
- For a spicier soup, increase the cayenne pepper slightly.
- Use low-sodium chicken broth to control salt levels if desired.
- Feel free to substitute andouille sausage with smoked sausage or chorizo if preferred.
- The soup can be thickened further by mashing some potatoes or adding a flour slurry.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
