Description
This Cajun Potato Soup is a hearty and flavorful recipe that combines tender russet potatoes with spicy andouille sausage, aromatic vegetables, and a rich creamy broth. Infused with classic Cajun spices, this soup offers a comforting meal perfect for chilly days, delivering a warm, spicy kick balanced by creamy cheddar cheese and fresh parsley garnish.
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 and 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 and cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Fresh parsley, chopped for garnish
Instructions
- Brown Sausage: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage rounds and cook until browned and slightly crispy, about 3-4 minutes. Once browned, remove the sausage from the pot and set aside to add in later.
- Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook these vegetables, stirring occasionally, until they soften and become translucent, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Soup: Add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the pot with the vegetables. Stir well to combine the spices. Pour in the chicken broth and add the peeled and cubed russet potatoes. Bring the mixture to a simmer and let it cook uncovered for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Finish and Serve: 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, stirring occasionally, until the soup is heated through and the cheese has melted, creating a creamy texture. Garnish the soup with freshly chopped parsley before serving warm.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream and cheese.
- Adjust the cayenne pepper to your heat preference; reduce or omit for a milder soup.
- Use mild cheddar for a gentle cheese flavor, or substitute with sharp cheddar for more tang.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
