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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
