Cajun Potato Soup
A warm, creamy soup packed with Cajun flavors, perfect for chilly evenings and cozy family meals.
Ingredients
For the Soup
- 1 tablespoon vegetable oil
- 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 cup diced red bell pepper
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 4 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream
- 1 cup mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced andouille sausage and cook until browned, about 5 minutes.
- Stir in the diced onion, celery, and red bell pepper. Cook until the vegetables are soft, approximately 4-5 minutes.
- Add the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir well and allow the spices to bloom for about 1 minute.
- Pour in the chicken broth and bring to a simmer.
- Add the cubed potatoes and cook until just tender, about 15-20 minutes.
- Stir in the heavy whipping cream and shredded cheddar cheese until melted and creamy. Adjust the seasoning if necessary.
- Garnish with chopped parsley before serving.
Notes
This soup can be customized with additional vegetables or altered for dietary preferences. Substitute turkey sausage for a leaner option or use vegetable broth for a vegetarian version. Leftover soup can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.