Cajun Potato Soup
This spicy and creamy Cajun Potato Soup combines andouille sausage, potatoes, and vegetables with Cajun seasonings and cheddar cheese for a hearty one-pot comfort meal.
Equipment
- 1 Large pot
Ingredients
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 celery diced, about 1 rib
- ½ red bell pepper seeded, 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, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese shredded
- parsley chopped for garnish
Instructions
Instructions
- To a large pot and over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes.
- Remove the sausage from the pan and set aside on a plate or in a bowl while you prepare the rest of the soup.
- To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes.
- Add garlic and cook for 1 more minute.
- To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce heat.
- Simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Return the sausage to the pot and add in heavy cream and shredded cheese.
- Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.
- Garnish with parsley. Serve warm.
Notes
Can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
