Description
This hearty Cajun Potato Soup combines tender russet potatoes with spicy andouille sausage, vibrant vegetables, and rich seasonings simmered to perfection. Creamy and comforting, this soup is topped with melted cheddar cheese and fresh parsley for a satisfying meal full of bold flavors.
Ingredients
Meat
- 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
- 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
Instructions
- Brown the sausage: Heat the vegetable oil in a large pot over medium heat. Once hot, add the sliced andouille sausage and cook, stirring occasionally, until browned and flavorful, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate or in a bowl.
- Sauté the vegetables: To 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. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add seasonings and broth: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth, then add the peeled and cubed potatoes. Reduce the heat and let the soup 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 mild cheddar cheese. Allow the soup to simmer for another 5 minutes, until heated through and the cheese is melted, creating a creamy texture.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm for the best flavor and comfort.
Notes
- For a spicier kick, increase the cayenne pepper to ½ teaspoon.
- You can substitute andouille sausage with any smoked sausage or chorizo for a different flavor profile.
- If you prefer a thicker soup, mash some of the cooked potatoes before adding the cream and cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- To make this soup gluten-free, verify the sausage and Cajun seasoning contain no gluten additives.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
