Description
This Cajun Potato Soup is a hearty and flavorful dish featuring creamy potatoes, spicy andouille sausage, and a blend of Cajun seasonings. It’s perfect for warming up on a cold day and serves six generously. The soup combines smoky sausage, vegetables, and spices simmered together with chicken broth and finished with cream and cheddar cheese for a rich, comforting experience.
Ingredients
Scale
Main 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
- 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
- Heat the oil and brown sausage: In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned and slightly crisp, about 5-7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
- Sauté the vegetables: Add the diced onion, celery, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add spices: Stir in 1 teaspoon Cajun seasoning, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Mix well to coat the vegetables with the spices.
- Add broth and potatoes: Pour in 4 cups of chicken broth and add the peeled and cubed potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook until the potatoes are tender, about 20-25 minutes.
- Blend the soup: Using an immersion blender, blend the soup until mostly smooth but still slightly chunky for texture. Alternatively, blend half the soup in a blender and return it to the pot.
- Add cream, cheese, and sausage: Stir in ½ cup heavy whipping cream, 1 cup shredded mild cheddar cheese, and the cooked andouille sausage. Continue to simmer gently until the cheese is melted and the soup is heated through, about 5-7 minutes. Adjust seasoning to taste.
- Garnish and serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or crackers if desired.
Notes
- You can substitute vegetable broth or water if chicken broth is unavailable, but chicken broth adds more flavor.
- For a spicier soup, increase the cayenne pepper or add hot sauce to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Use a sturdy potato like russet to achieve a creamy texture.
- If you prefer a thicker soup, mash a few potato pieces before blending.
