Description
This Cajun Potato Soup is a hearty and flavorful dish featuring tender andouille sausage, a variety of fresh vegetables, and a blend of spicy Cajun seasonings. Creamy and comforting, this soup combines russet potatoes, chicken broth, and a touch of heavy cream, finished with shredded cheddar cheese and fresh parsley garnish for a deliciously satisfying meal.
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, 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 the Sausage: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Sauté over medium heat until the vegetables are tender and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional minute until aromatic.
- Add Spices: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper, coating the vegetables evenly with the spices to build depth of flavor.
- Add Broth and Potatoes: Pour in the chicken broth and add the peeled and cubed russet potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook until the potatoes are very tender, approximately 20-25 minutes.
- Blend the Soup: Using an immersion blender, carefully blend the soup partially to achieve a creamy texture while still leaving some potato chunks for heartiness. Alternatively, carefully transfer part of the soup to a blender, blend until smooth, and return it to the pot.
- Add Cream and Cheese: Stir in the heavy whipping cream and shredded mild cheddar cheese until the cheese melts and the soup becomes rich and creamy.
- Finish and Serve: Return the cooked andouille sausage to the pot to warm through. Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Notes
- Andouille sausage adds a spicy, smoky flavor; you can substitute with smoked sausage if unavailable.
- Adjust the cayenne pepper to your preferred spice level.
- For a thicker soup, increase the amount of potatoes or reduce the broth slightly.
- Use low-fat cream or omit cheese for a lighter version, but this will change the texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Cajun Potato Soup, Andouille Sausage Soup, Creamy Potato Soup, Spicy Potato Soup, Cajun Recipes, Hearty Soup