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Cajun Potato Soup

A delicious and hearty soup combining andouille sausage, creamy potatoes, and a hint of Cajun spice, perfect for cozy nights or gatherings.
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Préparation 10 minutes
Cuisson 30 minutes
Temps total 40 minutes
Portions: 6 servings
Plat: Main Course, Soup
Cuisine: American, Southern
Calories: 350
Ingredients Préparation Notes

Ingrédients
  

For the Soup Base
  • 1 tablespoon vegetable oil Can substitute with olive oil or butter.
  • 1 ring andouille sausage, sliced into ¼-inch rounds Smoked sausage or turkey sausage can be used as a substitute.
  • 1 large onion, diced Approximately 1 cup.
  • ½ cup diced celery About 1 rib.
  • ½ cup red bell pepper, seeded and diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt Adjust to taste.
  • ½ teaspoon black pepper Adjust to taste.
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper Adjust for heat preference.
  • 4 cups chicken broth Can substitute with vegetable broth.
  • 4 large russet potatoes, peeled and cubed
  • ½ cup heavy whipping cream Can substitute with half-and-half or coconut milk for a lighter version.
  • 1 cup mild cheddar cheese, shredded Can use any cheese like Monterey Jack.
For Garnish
  • Parsley, chopped For garnish.

Préparation
 

Preparation
  1. Clear your kitchen counter and gather all your ingredients.
  2. Chop all vegetables, slice sausage, and measure out spices.
Cooking
  1. Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and sauté until browned, about 5-7 minutes.
  2. Remove sausage and set aside. Add chopped onion, celery, and red bell pepper to the pot and cook for 4-5 minutes until softened.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir to coat the veggies, cooking for another minute.
  5. Pour in chicken broth, scraping any bits from the pot, and bring to a gentle boil.
  6. Add cubed russet potatoes, reduce heat to a simmer, and cover. Cook for 15-20 minutes, until potatoes are fork-tender.
  7. Stir in heavy whipping cream and shredded cheese until cheese melts and is incorporated.
  8. Return the cooked sausage to the pot and stir to combine. Cook for an additional 5 minutes.
Serving
  1. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.

Notes et conservation

This soup tastes even better the next day, making it ideal for meal prep. Adjust heat levels by adding more cayenne or hot sauce as desired.