Cajun Potato Soup
A creamy, hearty soup packed with flavors from spicy andouille sausage, fresh vegetables, and rich cheddar cheese. Perfect for chilly evenings or cozy nights.
Ingredients
Base Ingredients
- 1 pound andouille sausage, sliced Can be swapped for a milder sausage.
- 4 large potatoes, peeled and diced Russet or Yukon Gold potatoes work well.
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large bell pepper, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 1 cup heavy cream Can use milk for a lighter option.
- 1 cup cheddar cheese, shredded Feel free to experiment with different cheeses.
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Add the andouille sausage and cook until it’s browned and crispy.
- Toss in the onion, celery, bell pepper, and garlic. Sauté until the vegetables have softened and are fragrant.
- Add the diced potatoes along with the Cajun seasoning. Stir well to combine everything.
- Pour in the chicken broth, then bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese has melted into the soup.
- Season with salt and pepper to taste, then serve hot.
Notes
For a creamier texture, use an immersion blender to puree part of the soup after simmering. You can also add extra spice with hot sauce or fresh herbs.