Description
This hearty Cajun Potato Soup is a flavorful and comforting dish perfect for any occasion. It features tender russet potatoes simmered in a savory chicken broth infused with traditional Cajun spices, andouille sausage, and aromatic vegetables. Finished with rich heavy cream and mild cheddar cheese, this soup offers a creamy texture with a spicy kick that’s sure to warm you up.
Ingredients
Scale
Sautéed Ingredients
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded, diced
- 2 teaspoons garlic, minced
Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Soup Base & Additions
- 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
- Heat Oil and Cook Sausage: In a large soup pot over medium heat, warm the vegetable oil. Add the andouille sausage slices and cook until browned and slightly crisp, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the oil in the pot.
- Sauté Vegetables: To the same pot, add the diced onion, celery, red bell pepper, and garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Seasonings: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Cook for another minute to toast the spices and enhance their flavors.
- Add Broth and Potatoes: Pour in the chicken broth and add the peeled, cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 20-25 minutes.
- Purée Soup (Optional): For a creamier texture, partially or fully purée the soup using an immersion blender, or blend batches in a regular blender until smooth or desired consistency is achieved.
- Add Cream and Cheese: Stir in the heavy whipping cream, shredded cheddar cheese, and cooked sausage slices. Heat gently, stirring until the cheese is melted and everything is warmed through, about 5 minutes. Adjust seasoning with extra salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
- You can substitute andouille sausage with smoked sausage or chorizo for a different flavor.
- For a thicker soup, partially purée the potatoes while keeping some pieces whole for texture.
- If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the sausage.
- Adjust the amount of cayenne pepper according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
