Description
A warm and flavorful Cajun Potato Soup combining creamy potatoes, smoked sausage, and rich spices, perfect for cozy dinners.
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, 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, cubed)
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese (shredded)
- Parsley (chopped for garnish)
Instructions
- In a large pot, heat vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
- In the same pot, add the onion, celery, and red bell pepper. Sauté until the onions are translucent, about 4-5 minutes. Stir in the minced garlic and Cajun seasoning, and cook for an additional minute.
- Pour in the chicken broth, followed by the cubed russet potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, approximately 15-20 minutes.
- Once cooked, use a potato masher to slightly mash the potatoes for a creamier texture. Stir in the heavy cream and cheddar cheese until melted and combined. Add the sautéed sausage back into the pot, season with salt, black pepper, paprika, and cayenne to taste.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Notes
For variation, swap the andouille sausage for chicken sausage or use plant-based options. Adjust spices to taste for desired heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern