Description
This hearty Cajun Potato Soup features tender andouille sausage, a medley of sautéed vegetables, and creamy potatoes seasoned with a bold blend of Cajun spices. Finished with shredded cheddar and a touch of cream, it’s a comforting, flavorful dish perfect for cozy meals.
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: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3 to 4 minutes. Remove the sausage from the pot and set aside while preparing the rest of the soup.
- Sauté the vegetables: In the same pot over medium heat, add the diced onion, celery, and red bell pepper. Cook until the vegetables soften, about 5 to 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add spices and broth: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled, cubed potatoes. Reduce the heat and let the soup simmer gently for 20 to 25 minutes, or until the potatoes are fork-tender.
- Finish the soup: Return the cooked sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer for another 5 minutes or until the cheese is melted and the soup is heated through.
- Garnish and serve: Ladle the hot soup into bowls, garnish with chopped parsley, and serve warm for a comforting meal.
Notes
- You can adjust the level of spiciness by reducing or increasing the cayenne pepper to your preference.
- For a thicker soup, mash some of the potatoes in the pot before adding the cream and cheese.
- Use low-fat dairy or milk alternatives to reduce calories if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For extra depth of flavor, consider adding a splash of white wine when sautéing the vegetables.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 320
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
