Description
This hearty Cajun Potato Soup combines smoky andouille sausage with tender potatoes and vibrant vegetables, all spiced with classic Cajun seasoning. Creamy and cheesy, this warm soup is perfect for a comforting meal with a touch of southern flair.
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 until hot. Add the andouille sausage slices and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the browned sausage from the pot and set aside on a plate or in a bowl.
- Sauté the vegetables: In the same pot over medium heat, add diced onion, celery, and red bell pepper. Cook the vegetables until softened, approximately 5-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the soup base: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetable mixture. Pour in the chicken broth and add the peeled, cubed russet potatoes. Reduce the heat to a simmer and cook for 20-25 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 mild cheddar cheese. Let the soup simmer for an additional 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm for a comforting and flavorful meal.
Notes
- For a spicier soup, increase the cayenne pepper to ½ teaspoon.
- Substitute mild cheddar with sharp cheddar for a more pronounced cheese flavor.
- Use low-sodium chicken broth to reduce salt content if preferred.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup (about 260g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg