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
Scale
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
