Why Make This Recipe
Cajun Potato Soup is a warm and comforting dish that brings the rich flavors of Louisiana right into your kitchen. With its blend of spicy sausage, creamy potatoes, and hearty vegetables, it’s perfect for a cold day or any gathering. This soup is easy to make and will have your family asking for seconds!
How to Make Cajun Potato Soup
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 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
- Chopped parsley for garnish
Directions:
- Sauté the Sausage: In a large pot, heat the vegetable oil over medium heat. Add the andouille sausage and cook until browned.
- Add Vegetables: Stir in the diced onion, celery, red bell pepper, and minced garlic. Cook until the vegetables soften.
- Make the Soup: Mix in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.
- Add Cream and Cheese: Stir in the heavy whipping cream and shredded cheddar cheese. Cook for another few minutes until the cheese melts and the soup is creamy.
How to Serve Cajun Potato Soup
Serve the soup hot in bowls, garnished with fresh chopped parsley. This soup pairs well with crusty bread or a side salad for a complete meal.
How to Store Cajun Potato Soup
To store any leftovers, let the soup cool first. Then, transfer it to an airtight container and place it in the fridge. It can last up to 3-4 days. If you want to keep it longer, you can freeze it in freezer-safe containers for up to 2-3 months.
Tips to Make Cajun Potato Soup
- Make sure to sauté the sausage well to enhance its flavor before adding the veggies.
- Adjust the spice levels to your liking; add more cayenne if you enjoy extra heat.
- You can blend part of the soup for a smoother texture if desired.
Variation
Try adding different vegetables such as corn or green beans for extra flavor and nutrition. You can also replace the andouille sausage with smoked turkey sausage for a lighter option.
FAQs
Can I use a different type of cheese?
Yes, you can substitute with other cheeses like Monterey Jack or Pepper Jack for a different flavor.
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth, this soup is gluten-free.
Can I make this soup vegetarian?
Absolutely! You can omit the sausage and use vegetable broth instead of chicken broth, along with any vegetables you prefer.
Cajun Potato Soup
Ingredients
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 cup diced red bell pepper
- 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 chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream
- 1 cup mild cheddar cheese, shredded
- Chopped parsley for garnish For serving
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the andouille sausage and cook until browned.
- Stir in the diced onion, celery, red bell pepper, and minced garlic. Cook until the vegetables soften.
Cooking
- Mix in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.
- Stir in the heavy whipping cream and shredded cheddar cheese. Cook for another few minutes until the cheese melts and the soup is creamy.
Notes
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