Description
This hearty Cajun Potato Soup combines spicy and savory flavors with creamy textures for a comforting meal. Featuring browned andouille sausage, aromatic vegetables, and tender potatoes simmered in a flavorful broth enriched with cream and cheddar cheese, this soup is perfect for cozy dinners or gatherings.
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: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Once hot, add the sliced andouille sausage rounds and cook, stirring occasionally, until browned and slightly crisp, about 3 to 4 minutes. Remove the sausage from the pot and set aside on a plate or in a bowl.
- Sauté Vegetables: In the same pot, add diced onion, celery, and red bell pepper over medium heat. Cook until the vegetables are softened and fragrant, about 5 to 8 minutes. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Spices and Broth: To the pot, add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Stir to combine all ingredients thoroughly.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, or until the potatoes are fork-tender and fully cooked through.
- Combine and Enrich: Return the browned sausage to the pot and add the heavy whipping cream along with shredded cheddar cheese. Stir to incorporate and simmer for an additional 5 minutes, allowing the cheese to melt and the flavors to meld together.
- Garnish and Serve: Remove the pot from heat, garnish the soup with freshly chopped parsley, and serve warm for a comforting and flavorful dish.
Notes
- For a spicier soup, increase the cayenne pepper slightly according to your taste preference.
- If you prefer a thicker soup, mash some of the potatoes in the pot before adding the sausage back in.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Substitute heavy cream with half-and-half for a lighter version, though it may reduce some richness.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
