Creamy Cajun Potato Soup with Andouille Sausage Recipe
If you are craving a bowl of hearty comfort with a spicy southern twist, the Creamy Cajun Potato Soup with Andouille Sausage Recipe is exactly what you need. This soup is a vibrant celebration of flavors, blending tender potatoes, smoky andouille sausage, and a perfect balance of Cajun spices with rich creaminess. It’s an inviting hug in a bowl, guaranteed to warm you up and satisfy your soul with every spoonful.
Ingredients You’ll Need
Creating the perfect bowl of Creamy Cajun Potato Soup with Andouille Sausage Recipe means getting the basics just right. Each ingredient plays a specific role in building layers of flavor and texture—from the savory sausage to the warmth of the spices, and the richness of cream that pulls everything together beautifully.
- Vegetable oil: For sautéing and unlocking the flavors of our aromatics without overpowering them.
- Andouille sausage (13.5 ounces): This smoked sausage adds a robust, spicy depth that defines the dish.
- Large onion: The sweet, tender base for our soup’s flavor foundation.
- Diced celery (½ cup): Adds a subtle crunch and grassy undertones to brighten the soup.
- Red bell pepper (½, diced): Introduces a pop of color and a natural sweetness.
- Garlic (2 teaspoons, minced): Infuses aromatic warmth and complexity.
- Cajun seasoning (2 teaspoons): The heart of our spice blend delivering that signature Louisiana kick.
- Kosher salt (½ teaspoon): Enhances all the ingredients’ natural flavors.
- Black pepper (½ teaspoon): Adds subtle heat and depth.
- Paprika (½ teaspoon): Contributes color and a mild smoky flavor.
- Cayenne pepper (¼ teaspoon): Gives the soup a gentle but satisfying spicy bite.
- Chicken broth (4 cups): The flavorful liquid base for simmering the potatoes and vegetables.
- Russet potatoes (4 large, peeled and cubed): Provide creaminess and body after cooking down.
- Heavy whipping cream (½ cup): Delivers luscious richness to the finished soup.
- Mild cheddar cheese (1 cup, shredded): Melts into the soup for an indulgent, cheesy finish.
- Chopped parsley: A fresh, bright garnish to lift each bowl.
How to Make Creamy Cajun Potato Soup with Andouille Sausage Recipe
Step 1: Sauté the Sausage and Vegetables
Start by heating the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook until it browns and releases its smoky aroma—about 5 to 7 minutes. This step is crucial because the rendered fat doubles as a tasty cooking medium for your vegetables. Next, toss in the diced onion, celery, and red bell pepper. Sauté these until they become soft and fragrant, setting the stage for the rich flavors ahead.
Step 2: Build the Flavor Base with Spices and Garlic
Add the minced garlic to the pot alongside the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir everything together to coat the vegetables and sausage with the spices evenly. This step releases the spices’ essential oils, transforming raw ingredients into an aromatic, savory blend that defines our Creamy Cajun Potato Soup with Andouille Sausage Recipe.
Step 3: Cook the Potatoes in Broth
Pour in the chicken broth and add the cubed russet potatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently. Cooking the potatoes in broth infuses them with flavor while softening them to the perfect consistency. Simmer for about 20 to 25 minutes until the potatoes are fork-tender, thickening the soup naturally as they cook.
Step 4: Add Cream and Cheese for Creaminess
Once the potatoes are tender, stir in the heavy whipping cream and shredded mild cheddar cheese. This is where the soup transforms into a luscious bowl of comfort, becoming rich and velvety. Keep stirring until the cheese melts completely, creating a smooth texture that harmonizes with the spice and sausage perfectly.
Step 5: Final Adjustments and Serve
Taste your soup and adjust the seasoning if necessary—sometimes a little more salt or pepper helps highlight the complex flavors. Keep the soup warm on low heat while you prepare to serve this fabulous creation.
How to Serve Creamy Cajun Potato Soup with Andouille Sausage Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a burst of color and a subtle peppery freshness. For an extra touch, try adding a dash of shredded cheddar or a couple of crispy fried bacon bits to complement the smoky sausage flavors.
Side Dishes
This soup pairs wonderfully with a simple green salad or crusty artisan bread. A side of buttery garlic toast makes for an irresistible combo, perfect for dipping and savoring every drop of the creamy goodness.
Creative Ways to Present
For entertaining, serve the soup in hollowed-out mini bread bowls for a charming touch. You can also ladle it into individual ramekins topped with a swirl of cream and a sprinkle of paprika to impress guests with your presentation skills.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cajun Potato Soup with Andouille Sausage Recipe tastes just as amazing the next day. Store cooled soup in an airtight container in the fridge for up to 3 days to enjoy later without sacrificing flavor or texture.
Freezing
This soup freezes well for up to 2 months. Just cool it completely, then transfer to a freezer-safe container. When ready, thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if the texture is too thick.
Reheating
Reheat the soup over medium-low heat, stirring frequently to prevent scorching. You might want to add a touch of extra cream or broth to refresh the luxurious consistency you loved the first time around.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the andouille sausage for smoked paprika and extra veggies like mushrooms or smoked tofu. Just use vegetable broth instead of chicken broth to keep the flavor rich.
How spicy is this Creamy Cajun Potato Soup with Andouille Sausage Recipe?
The spices bring a pleasant warm heat that’s flavorful but not overpowering. You can adjust the cayenne pepper up or down to suit your heat preference.
What’s the best potato to use in this soup?
Russet potatoes are ideal because they break down nicely and give the soup a creamy texture while still holding some shape.
Can I use smoked sausage instead of andouille?
Yes, smoked sausage can be a great substitute if andouille isn’t available. It may result in a slightly different flavor profile but will still provide a lovely smoky depth.
Is this soup gluten-free?
Yes, made with the listed ingredients, this soup is naturally gluten-free. Just be sure to use gluten-free chicken broth and sausage if you have strict dietary needs.
Final Thoughts
I hope you’re as excited as I am for you to dive into this Creamy Cajun Potato Soup with Andouille Sausage Recipe. It’s one of those dishes that feels like a warm embrace and brings a bit of southern charm into your kitchen. Whether for a cozy night in or sharing with friends, this soup will become an instant favorite to come back to again and again.
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Creamy Cajun Potato Soup with Andouille Sausage Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This hearty Cajun Potato Soup is a flavorful and comforting dish perfect for chilly days. Featuring spicy andouille sausage, tender potatoes, and a medley of vegetables, it combines Cajun spices with creamy cheddar and a touch of heavy cream. Ready in just over an hour, it serves as a warming lunch or dinner with a bold southern twist.
Ingredients
Soup Base
- 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, diced
- 2 teaspoons garlic, minced
- 2 teaspoons Cajun seasoning, divided
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Liquid and Vegetables
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
Finishing Ingredients
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Heat the Oil and Brown the Sausage: In a large pot or Dutch oven over medium heat, add 1 tablespoon vegetable oil. Once hot, add the sliced andouille sausage and cook until browned and slightly crispy on the edges, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add diced onion, celery, and red bell pepper to the pot. Cook, stirring frequently, until the vegetables soften and the onions become translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices: Stir in 1 teaspoon Cajun seasoning, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Mix well to coat the vegetables and develop the flavors.
- Add Broth and Potatoes: Pour in 4 cups of chicken broth and add the peeled and cubed russet potatoes. Increase the heat to bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend or Mash (Optional): For a creamier texture, partially mash some of the potatoes with a potato masher or use an immersion blender to blend about half the soup, leaving the rest chunky. This enhances thickness while keeping a hearty feel.
- Add Cream, Cheese, and Sausage: Stir in ½ cup heavy whipping cream, 1 cup shredded mild cheddar cheese, and the browned andouille sausage. Continue to cook over low heat, stirring frequently until the cheese melts and the soup is heated through, about 5 minutes.
- Adjust Seasoning and Garnish: Taste the soup and add more Cajun seasoning or salt and pepper if desired. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a spicier soup, increase the cayenne pepper or add hot sauce to taste.
- Use low-sodium chicken broth to control salt levels.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, omit the andouille sausage and use vegetable broth with smoked paprika to mimic smoky flavor.
- Leftover soup can be thickened with additional cheese or cream when reheating if it becomes too thin.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern American
