Cajun Potato Soup
A rich and creamy soup that blends southern flavors with heartwarming comfort, featuring andouille sausage and hearty potatoes.
Ingredients
For the Soup
- 1 tablespoon vegetable oil For sautéing
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds Can substitute with chicken sausage
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ one red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning To taste; can adjust
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper Adjust for spice level
- 4 cups chicken broth Can use vegetable broth for a vegetarian option
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream Can substitute with a non-dairy option
- 1 cup mild cheddar cheese, shredded Experiment with different cheeses
- Parsley, chopped for garnish Adds freshness
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the andouille sausage and cook for about 5 minutes, or until browned.
- Stir in the onion, celery, and red bell pepper. Sauté until they are soft, about 3-4 minutes.
- Add the garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Cook for another minute until fragrant.
- Add the chicken broth and bring it to a gentle simmer.
- Fold in the cubed russet potatoes. Let everything cook for about 15-20 minutes until the potatoes are tender.
- Stir in the heavy whipping cream and shredded cheddar cheese. Allow it to thicken for another 5 minutes.
- Serve hot, garnished with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Can be made in advance; just heat gently and add cream before serving to maintain richness.