Cajun Potato Soup (Print)
Creamy, spicy soup with andouille sausage, potatoes, and Cajun spices - a comforting dish with Southern flair.
# Ingredients:
→ Sausage
01 -
1 tablespoon vegetable oil
02 -
1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
→ Vegetables
03 -
1 large onion, diced (about 1 cup)
04 -
½ cup diced celery, about 1 rib
05 -
½ red bell pepper, seeded, diced
06 -
2 teaspoons garlic, minced
→ Soup
07 -
1 teaspoon Cajun seasoning
08 -
½ teaspoon kosher salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon paprika
11 -
¼ teaspoon cayenne pepper
12 -
4 cups (960 g) chicken broth
13 -
4 large russet potatoes, peeled, cubed
14 -
½ cup (119 g) heavy whipping cream
15 -
1 cup (113 g) mild cheddar cheese, shredded
16 -
Fresh parsley, chopped for garnish
# Directions:
01 -
Heat vegetable oil in a large pot over medium heat. Once hot, add the sliced andouille sausage and cook, stirring occasionally, until browned (about 3-4 minutes). Remove the sausage from the pot and set aside.
02 -
In the same pot over medium heat, add the diced onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add minced garlic and cook for 1 more minute until fragrant.
03 -
Add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
04 -
Return the cooked sausage to the pot and add heavy cream and shredded cheddar cheese. Let the soup simmer for an additional 5 minutes, until heated through and the cheese is completely melted. Garnish with freshly chopped parsley and serve warm.
# Notes:
01 -
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
For a thicker consistency, mash some of the potatoes against the side of the pot before adding the cream and cheese.