Description
This Cajun Potato Soup is a hearty and flavorful dish combining spicy andouille sausage with tender potatoes and a medley of vegetables. The soup is seasoned with a blend of Cajun spices, simmered to perfection, then enriched with cream and cheddar cheese for a comforting and creamy finish. Perfect for warming up on a chilly day, it’s an easy stovetop recipe that delivers bold flavors in every spoonful.
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. Once hot, add the sliced andouille sausage rounds. Cook, stirring occasionally, until the sausage is browned, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate or bowl.
- Sauté the vegetables: In the same pot over medium heat, add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- 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 cubed potatoes. Stir to combine all ingredients evenly.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and cooked through.
- 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, until the cheese has melted and the soup is heated through.
- Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve warm for a comforting meal.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot during cooking.
- Adjust cayenne pepper quantity to control the heat level.
- Use low-fat cream or milk as a lighter alternative to heavy whipping cream.
- This soup pairs well with crusty bread or cornbread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 310
- Sugar: 3 g
- Sodium: 680 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: 45 mg
