Description
This creamy Cajun Potato Soup combines hearty andouille sausage with tender potatoes, aromatic vegetables, and a blend of classic Cajun spices for a comforting and flavorful meal. Perfect for chilly days, this soup is rich with cheddar cheese and smooth heavy cream, finished with a fresh sprinkle of parsley.
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 vegetable oil in a large pot over medium heat. Once the oil is hot, add the andouille sausage slices. Cook them, stirring occasionally, until browned on all sides, about 3-4 minutes. Remove the sausage from the pot and set it aside on a plate or in a bowl.
- Sauté the vegetables: Using the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften, about 5-8 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Simmer the soup: Add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Stir well to combine. Reduce the heat to low and let the soup simmer gently for 20-25 minutes, until the potatoes are fork-tender.
- Finish the soup: Return the browned sausage to the pot with the soup. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer for 5 more minutes until the cheese melts and the soup is heated through.
- Garnish and serve: Ladle the soup into bowls and sprinkle with chopped parsley. Serve warm for a comforting and flavorful meal.
Notes
- For a thicker soup, mash some of the potatoes before adding the sausage back in.
- Adjust cayenne pepper according to your preferred level of spice.
- This soup can be made a day ahead; reheat gently on the stovetop before serving.
- Substitute vegetable broth and omit sausage for a vegetarian option.
- Leftovers keep well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
