Description
This hearty Cajun Potato Soup is a comforting blend of andouille sausage, tender potatoes, and a medley of vegetables simmered in a flavorful Cajun-spiced broth. Finished with creamy cheese and a touch of cream, it’s a perfect warming dish for any occasion.
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, 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 1 tablespoon vegetable oil. Add the sliced andouille sausage and cook, stirring occasionally, until the sausage is browned, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate or in a bowl.
- Sauté the Vegetables: Using the same pot over medium heat, add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Seasonings and Potatoes: To the pot, add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Stir well to combine all ingredients.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and the flavors have melded together.
- Finish the Soup: Return the cooked sausage to the pot, then stir in the heavy whipping cream and shredded mild cheddar cheese. Continue simmering for an additional 5 minutes, stirring occasionally, until the cheese is melted and the soup is thoroughly heated.
- Garnish and Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm for a cozy meal.
Notes
- For a spicier soup, increase the cayenne pepper or add a dash of hot sauce.
- Use low-sodium chicken broth to better control the salt content.
- Russet potatoes are ideal for this recipe as they break down slightly during cooking, thickening the soup.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
- For a vegetarian version, substitute sausage with smoked tofu and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 320
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
