Cajun potato soup (Printable Version)
A creamy, flavorful soup featuring potatoes, andouille sausage, and Cajun spices for a cozy meal.
# Everything You’ll Need:
→ Soup Base
01 -
1 tablespoon vegetable oil
02 -
1 ring andouille sausage, sliced into 1/4-inch rounds
03 -
1 large onion, diced (about 1 cup)
04 -
1/2 cup diced celery (about 1 rib)
05 -
1/2 cup red bell pepper, seeded and diced
06 -
2 teaspoons garlic, minced
07 -
1 teaspoon Cajun seasoning
08 -
1/2 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon paprika
11 -
1/4 teaspoon cayenne pepper
12 -
4 cups chicken broth
13 -
4 large russet potatoes, peeled and cubed
14 -
1/2 cup heavy whipping cream
15 -
1 cup mild cheddar cheese, shredded
→ Garnish
16 -
Chopped parsley
# Steps to Cook:
01 -
Clear the kitchen counter and gather all ingredients. Chop vegetables, slice the sausage, and measure spices.
02 -
Heat vegetable oil in a large pot over medium heat. Add andouille sausage slices and sauté until browned, about 5 to 7 minutes. Remove sausage and set aside.
03 -
Add diced onion, celery, and red bell pepper to the pot and cook for 4 to 5 minutes until softened.
04 -
Stir in minced garlic and cook for 1 minute until fragrant. Add Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper; stir to coat vegetables and cook for another minute.
05 -
Pour in chicken broth, scraping up any browned bits from the pot. Bring to a gentle boil. Add cubed russet potatoes, reduce heat to a simmer, cover, and cook 15 to 20 minutes until potatoes are tender.
06 -
Stir in heavy whipping cream and shredded cheddar cheese until the cheese is melted and blended into the soup.
07 -
Return sausage to the pot, stir to combine, and cook for an additional 5 minutes to meld flavors.
08 -
Adjust seasoning as needed, then serve hot garnished with chopped parsley.
# Extra Suggestions:
01 -
The soup improves in flavor when refrigerated overnight. Adjust the heat by varying cayenne pepper or adding hot sauce.