Description
This Cajun Potato Soup recipe is a hearty and flavorful dish featuring browned andouille sausage, tender potatoes, and a well-seasoned broth enhanced with aromatic vegetables and creamy cheddar cheese. Perfect for a comforting meal, it brings a spicy Cajun twist to a classic potato soup, garnished with fresh parsley for added freshness.
Ingredients
Scale
Sausage
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
- 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
Soup
- 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
- Fresh parsley, chopped for garnish
Instructions
- Brown Sausage: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook for about 3-4 minutes until browned. Remove the sausage from the pot and set it aside for later.
- Sauté Vegetables: In the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, about 5-8 minutes. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Soup: Add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Stir well and bring the mixture to a simmer. Let it cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Finish and Serve: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer the soup for another 5 minutes, allowing the cheese to melt and the soup to heat through completely. Garnish with freshly chopped parsley before serving warm.
Notes
- For a thicker soup, you can mash some of the potatoes in the pot with a potato masher during cooking.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Substitute chicken broth with vegetable broth for a slightly different flavor.
- Use sharp cheddar cheese for a more intense cheese flavor.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
