Description
This hearty Cajun Potato Soup is a flavorful blend of spicy and creamy elements, featuring browned andouille sausage, tender potatoes, and a medley of sautéed vegetables. Enhanced with a rich combination of Cajun spices, cheddar cheese, and heavy cream, this comforting soup delivers a perfect balance of smoky, spicy, and creamy textures. Garnished with fresh parsley, it’s an ideal warming meal 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: Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 3-4 minutes. Remove the sausage from the pot and set aside.
- Sauté the vegetables: In the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, about 5-8 minutes. Add minced garlic and cook for an additional 1 minute to release the aroma.
- Add seasonings and potatoes: 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 the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Finish the soup: Return the cooked sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Let the soup simmer gently for another 5 minutes, or until the cheese has melted and the soup is heated through.
- Garnish and serve: Sprinkle chopped parsley over the soup for a fresh, vibrant finish. Serve warm and enjoy your flavorful Cajun Potato Soup.
Notes
- Adjust cayenne pepper to control the soup’s spiciness according to your taste.
- Use mild cheddar for a creamy melt, or try sharp cheddar for more robust flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a thicker soup, mash some potatoes with the back of a spoon while simmering.
- Substitute andouille sausage with smoked sausage or kielbasa if preferred.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
