Cajun Potato Soup
A warm and comforting Cajun potato soup that features spicy sausage, creamy potatoes, and hearty vegetables, perfect for any gathering.
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
To store leftovers, let the soup cool, transfer to an airtight container, and refrigerate for up to 3-4 days. It can also be frozen for up to 2-3 months. Adjust the spice levels as desired, and blend part of the soup for a smoother texture if preferred.