Description
This hearty Cajun Potato Soup combines spicy and smoky andouille sausage with tender russet potatoes in a creamy, flavorful broth. Loaded with aromatic vegetables and a blend of Cajun spices, this comforting soup is perfect for warming up on chilly days and serves six generously.
Ingredients
Units
Scale
Sausage
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
Vegetables
- 1 large onion, diced (about 1 cup)
- 1/2 cup diced celery, about 1 rib
- 1/2 red bell pepper, seeded, diced
- 2 teaspoons garlic, minced
Soup
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled, cubed
- 1/2 cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- parsley, chopped for garnish
Instructions
- Cook the Sausage: Heat the vegetable oil in a large pot over medium heat. Once hot, add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside while you prepare the rest of the soup.
- Sauté Vegetables: In the same pot over medium heat, add the diced onion, celery, and red bell pepper. Cook until the vegetables are softened, approximately 5-8 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add Seasonings and Broth: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed russet potatoes. Reduce heat to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.
- Finish the Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Allow the soup to simmer for another 5 minutes, stirring occasionally, until everything is heated through and the cheese has melted completely.
- Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve the soup warm for a comforting meal.
Notes
- For a spicier soup, increase the amount of cayenne pepper or add hot sauce to taste.
- You can substitute andouille sausage with smoked sausage or chorizo based on preference.
- If you prefer a thicker soup, mash some of the potatoes before adding the cream and cheese.
- For a lighter version, use half-and-half instead of heavy cream.
- Fresh parsley adds brightness, but green onions can be used as an alternative garnish.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 345
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
