Description
Cajun Potato Soup is made with andouille sausage, potatoes, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a spicy, creamy, and comforting soup. It’s perfect for those looking to satisfy their taste buds with a zesty Cajun twist on a classic potato soup.
Ingredients
Scale
- Sausage
- 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, diced
- 2 teaspoons garlic, minced
- Soup
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- parsley, chopped for garnish
Instructions
- Sausage:
- Brown andouille sausage in vegetable oil in a pot over medium heat until browned; transfer to a plate and drain all but 2 tablespoons of drippings.
- Vegetables:
- Add diced onion, celery, and red bell pepper to the pot; sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute.
- Soup:
- Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper into the vegetables.
- Pour in chicken broth and add peeled and cubed potatoes.
Bring soup to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15 minutes. - Remove bay leaf if used.
- Stir in heavy whipping cream and shredded cheddar cheese until cheese is melted.
- Remove soup from heat, garnish with chopped parsley, and serve warm.