Description
This hearty Cajun Potato Soup combines spicy and smoky andouille sausage with tender potatoes and a blend of flavorful vegetables and spices. Creamy and comforting, this warming soup is perfect for cooler days, delivering a rich and satisfying meal in just over an hour.
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, warm the vegetable oil. Add the sliced andouille sausage and cook, stirring occasionally, until browned and cooked through, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate.
- Sauté the Vegetables: Using the same pot, add the diced onion, celery, and red bell pepper over medium heat. Cook, stirring occasionally, until softened and fragrant, about 5-8 minutes. Add the minced garlic and cook an additional minute to release its aroma.
- Add Seasonings and Broth: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Reduce heat to a simmer and cook uncovered for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Combine and Finish: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer for 5 more minutes, stirring occasionally, until the cheese has melted and the soup is heated through.
- Garnish and Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm for a cozy, comforting meal.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- You can adjust the cayenne pepper to your preferred spice level.
- If you prefer a thicker soup, mash some of the potatoes before adding the cream and cheese.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding crumbled cooked bacon on top provides extra smoky flavor and crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
