Description
A hearty Cajun Potato Soup featuring creamy potatoes, savory andouille sausage, and a perfect blend of spices, ideal for cozy dinners or gatherings.
Ingredients
Scale
- 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 and 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
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, warm the vegetable oil over medium heat.
- Toss in the andouille sausage and cook until browned.
- Stir in the onion, celery, red bell pepper, and garlic. Cook until the onion becomes translucent.
- Sprinkle in Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and let simmer for about 20 minutes or until the potatoes are tender.
- Stir in the heavy cream and cheddar cheese until melted and creamy. Adjust seasoning if needed.
- Ladle the soup into bowls and garnish with chopped parsley before serving.
Notes
For a lighter version, swap heavy cream with half-and-half or non-dairy creamer. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg