Cajun Potato Soup Recipe

Introduction

This Cajun Potato Soup is a comforting and flavorful dish that combines tender potatoes, spicy andouille sausage, and rich seasonings. Perfect for a cozy meal, it brings a taste of Louisiana to your kitchen with every spoonful.

Ingredients

• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
• 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
• 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

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage and set it aside.
2. Step 2: In the same pot, add the diced onion, celery, and red bell pepper. Cook until the vegetables are softened, about 5-8 minutes. Stir in the minced garlic and cook for 1 more minute.
3. Step 3: Add the Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
4. Step 4: Return the browned sausage to the pot. Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer for another 5 minutes until the cheese melts and everything is heated through.
5. Step 5: Ladle the soup into bowls and garnish with chopped parsley. Serve warm and enjoy!

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the sausage, cream, and cheese.
• Substitute andouille sausage with smoked sausage or kielbasa if preferred.
• Adjust the cayenne pepper to control the heat level to your taste.
• Use low-sodium chicken broth if you want to reduce the saltiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of chicken broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the sausage and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to add depth of flavor.

Can I freeze Cajun Potato Soup?

It’s best to freeze the soup without the cream and cheese, adding them fresh when reheating. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Cajun Potato Soup Recipe

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★★★★★

4.9 from 131 reviews

• Author: Lila
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Cajun Potato Soup is a hearty and flavorful dish featuring tender russet potatoes, spicy andouille sausage, and a blend of Cajun spices simmered to perfection in a creamy chicken broth. Topped with melted cheddar cheese and fresh parsley, this soup is ideal for a comforting meal with a spicy kick.

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Ingredients

Scale 1x2x3x

Meat and Protein

• 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
• 4 large russet potatoes, peeled and cubed
• parsley, chopped for garnish

Liquids and Dairy

• 1 tablespoon vegetable oil
• 4 cups (960 g) chicken broth
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded

Spices and Seasonings

• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper

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Instructions

1. Brown the sausage: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate or bowl.
2. Sauté the vegetables: In the same pot over medium heat, add the diced onion, celery, and red bell pepper. Cook until softened, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma.
3. Add spices and broth: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the softened vegetables. Then, pour in 4 cups of chicken broth and add the peeled and cubed potatoes. Reduce the heat and allow the soup to simmer gently for 20-25 minutes, or until the potatoes are fork-tender.
4. Finish the soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Let the soup simmer for an additional 5 minutes, allowing the cheese to melt and the flavors to meld.
5. Serve: Ladle the hot soup into bowls, garnish generously with chopped parsley, and serve warm for a comforting meal.

Notes

• For a thicker soup, mash a few potatoes in the pot before adding the sausage back in.
• You can substitute smoked sausage if andouille is unavailable.
• Adjust the cayenne pepper to control the heat level according to your taste.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• This soup pairs well with crusty bread or cornbread for dipping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Keywords: Cajun Potato Soup, Andouille Sausage Soup, Spicy Potato Soup, Creamy Cajun Soup, Hearty Winter Soup