Description
This Cajun Potato Soup recipe is a hearty and flavorful dish perfect for cozy dinners. Featuring andouille sausage, a medley of vegetables, and a blend of Cajun spices, it’s a creamy, comforting soup with a spicy kick. The combination of potatoes, cheese, and cream creates a rich texture, while fresh parsley adds a touch of color and freshness.
Ingredients
Scale
Soup Base
- 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
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Liquids & Main Ingredients
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup (119 g) heavy whipping cream
Finishing Touches
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Prepare the sausage and vegetables: Heat the vegetable oil in a large pot over medium heat. Add the andouille sausage slices and cook until browned and slightly crispy, about 5 minutes. Remove sausage from pot and set aside, leaving the oil and rendered fat in the pot.
- Sauté aromatics: In the same pot, add the diced onion, celery, and red bell pepper. Cook until the vegetables soften and become translucent, about 5-7 minutes. Stir in the minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper, cooking for an additional minute until fragrant.
- Simmer potatoes: Pour in the chicken broth and add the peeled and cubed russet potatoes. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Blend (optional) and finish the soup: For a creamier texture, use an immersion blender to partially puree the soup, leaving some potato chunks for texture. Alternatively, leave the soup chunky as is. Stir in the heavy whipping cream and shredded mild cheddar cheese, stirring until the cheese melts completely and the soup is creamy and smooth.
- Add sausage and heat through: Return the cooked andouille sausage to the pot. Stir well, and allow the soup to warm through for an additional 5 minutes over low heat.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh parsley for a burst of color and freshness. Serve hot and enjoy this comforting Cajun-inspired soup.
Notes
- For a spicier soup, increase the cayenne pepper slightly or add hot sauce to taste.
- You can substitute smoked sausage if andouille is not available.
- Use a slotted spoon to remove some cooked potatoes before blending if you prefer a chunkier texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
