Description
Cajun Potato Soup is a hearty and flavorful dish combining tender potatoes, spicy andouille sausage, and a blend of Cajun spices. This creamy, cheesy soup is perfect for warming up on a cool day, featuring a rich broth infused with bell peppers, celery, and garlic, topped with fresh parsley for a burst of color and freshness.
Ingredients
Meat and Oils
- 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
- 4 large russet potatoes, peeled and cubed
- Parsley, chopped for garnish
Spices and Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Liquids and Dairy
- 4 cups (960 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
Instructions
- Brown the sausage: 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 from the pot and set it aside on a plate or in a bowl.
- Sauté the vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, approximately 5-8 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add spices and liquids: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to evenly coat the vegetables. Pour in the chicken broth and add the peeled and cubed potatoes. Stir everything together well.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and cooked through, allowing the flavors to meld.
- Finish the soup: Return the browned sausage back to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer for an additional 5 minutes until the soup is heated through and the cheese has melted into a creamy consistency.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm for a comforting meal.
Notes
- You can adjust the cayenne pepper to control the heat level according to your preference.
- For a thicker soup, mash some of the potatoes against the side of the pot before adding cream and cheese.
- Substitute andouille sausage with smoked sausage or kielbasa if desired.
- Use low-fat cream or milk for a lighter version, though the soup will be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
