Cajun Potato Soup Recipe

Introduction

This hearty Cajun Potato Soup combines the smoky flavors of andouille sausage with tender potatoes and a spicy, creamy broth. It’s a comforting dish perfect for chilly evenings that warms you from the inside out.

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 and 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 and cubed
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• Chopped parsley for garnish

Instructions

1. Step 1: In a large pot over medium heat, heat the vegetable oil. Add the andouille sausage slices and cook, stirring occasionally, until browned, about 3 to 4 minutes. Remove the sausage and set aside.
2. Step 2: In the same pot, add the diced onion, celery, and red bell pepper. Cook until softened, about 5 to 8 minutes. Stir in the minced garlic and cook for an additional minute.
3. Step 3: Add the Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce heat to a simmer and cook until the potatoes are fork-tender, about 20 to 25 minutes.
4. Step 4: Return the browned sausage to the pot. Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer for 5 more minutes, until heated through and the cheese has melted.
5. Step 5: Garnish with chopped parsley and serve warm.

Tips & Variations

• For a smoky depth, use smoked paprika instead of regular paprika.
• Substitute andouille sausage with kielbasa or chorizo for a different flavor profile.
• Use half-and-half instead of heavy cream for a lighter soup.
• Add a pinch of dried thyme or oregano for an herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken when chilled; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the sausage and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to maintain a smoky flavor.

How spicy is this soup?

The soup has a moderate level of heat from the Cajun seasoning and cayenne pepper. You can adjust the cayenne amount to make it milder or spicier according to your taste.

Cajun Potato Soup Recipe

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★★★★★

4.8 from 90 reviews

This hearty Cajun Potato Soup combines smoky andouille sausage with tender potatoes and a flavorful blend of Cajun spices. Creamy and comforting, this soup is perfect for a cozy meal that packs a spicy punch and rich cheesy goodness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

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
• Parsley, chopped for garnish

Instructions

1. Cook the Sausage: Heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and fragrant, about 3-4 minutes. Remove the sausage from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften, about 5-8 minutes. Add minced garlic and continue cooking for an additional 1 minute until fragrant.
3. Add Spices and Broth: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes. Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 20-25 minutes.
4. Combine and Finish Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Let the soup simmer gently for 5 minutes more, allowing the cheese to melt and the soup to heat thoroughly.
5. Garnish and Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm for a comforting, spicy meal.

Notes

• You can adjust the spiciness by modifying the amount of cayenne pepper and Cajun seasoning to your taste.
• For a thicker soup, mash some of the potatoes against the side of the pot before adding sausage back in.
• Substitute andouille sausage with smoked sausage if unavailable.
• Use low-sodium chicken broth for better control over salt content.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Cajun Potato Soup, Andouille Sausage Soup, Creamy Potato Soup, Spicy Cajun Soup, Comfort Food, Easy Soup Recipe