Cajun Potato Sausage Soup (Print-Friendly Version)
Creamy Cajun potato soup with sausage, vegetables, Cajun spices, and cheddar for warming, bold southern comfort.
# What You Need:
→ Soup Base
01 -
1 tablespoon vegetable oil
02 -
1 ring (383 g) andouille sausage, sliced into 6 mm rounds
03 -
1 large onion, diced (about 150 g)
04 -
½ cup (50 g) diced celery
05 -
½ red bell pepper, seeded and diced
06 -
2 teaspoons minced garlic
07 -
1 teaspoon Cajun seasoning
08 -
½ teaspoon kosher salt
09 -
½ teaspoon ground black pepper
10 -
½ teaspoon paprika
11 -
¼ teaspoon cayenne pepper
12 -
960 g (4 cups) chicken broth
13 -
4 large russet potatoes, peeled and cubed
→ Finishing Touches
14 -
119 g (½ cup) heavy whipping cream
15 -
113 g (1 cup) mild cheddar cheese, shredded
16 -
Chopped fresh parsley, for garnish
# How to Make It:
01 -
Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and cook until browned, stirring occasionally, for 3 to 4 minutes. Remove sausage from the pot and set aside.
02 -
In the same pot over medium heat, add diced onion, celery, and red bell pepper. Cook, stirring often, until vegetables are softened, about 5 to 8 minutes. Add minced garlic and cook for an additional minute.
03 -
Stir in Cajun seasoning, salt, black pepper, paprika, cayenne, chicken broth, and cubed potatoes. Reduce heat and simmer for 20 to 25 minutes until potatoes are fork-tender.
04 -
Return cooked sausage to the pot. Incorporate heavy cream and shredded mild cheddar cheese. Simmer over low heat for 5 minutes, until cheese is melted and soup is heated through.
05 -
Ladle hot soup into bowls and garnish with chopped parsley. Serve immediately.
# Additional Tips:
01 -
Adjust cayenne pepper to modify the spice level according to taste.
02 -
For a plant-based version, substitute sausage with a vegetarian alternative.