Description
This hearty Cajun Potato Soup combines spicy and smoky flavors with creamy textures. Featuring browned andouille sausage, sautéed vegetables, and tender russet potatoes simmered in a flavorful Cajun-spiced chicken broth, then enriched with cream and cheddar cheese. Perfect for a comforting meal with a kick.
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
- Parsley, chopped for garnish
Instructions
- Cook Sausage: In a large pot over medium heat, heat the vegetable oil. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage and set aside.
- Sauté Vegetables: Using the same pot, add diced onion, celery, and red bell pepper over medium heat. Cook until the vegetables are softened, about 5-8 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Broth: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes. Reduce the heat to low and let simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Finish Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer the soup for another 5 minutes until the cheese has melted and everything is heated through.
- Garnish and Serve: Sprinkle chopped parsley over the soup before serving. Serve warm for a comforting and flavorful meal.
Notes
- Andouille sausage adds a distinctive smoky flavor, but you can substitute with any spicy smoked sausage if needed.
- Adjust the amount of cayenne pepper to control the heat level of the soup.
- For a thicker soup, mash some of the cooked potatoes before adding the cream and cheese.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Use low-fat cream or milk as a lighter alternative, though it may affect richness.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 55 mg
