Cajun Potato Soup
This rich and creamy Cajun Potato Soup is packed with smoky andouille sausage, tender potatoes, and bold Cajun spices. A comforting and spicy twist on a classic dish, perfect for weeknight dinners or cozy weekends.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon vegetable oil
- 1 ring andouille sausage sliced into ¼-inch rounds
- 1 large onion diced, about 1 cup
- 0.5 cup celery diced, about 1 rib
- 0.5 red bell pepper seeded and diced
- 2 teaspoons garlic minced
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 4 cups chicken broth
- 4 large russet potatoes peeled and cubed
- 0.5 cup heavy whipping cream
- 1 cup mild cheddar cheese shredded
- parsley chopped for garnish
Instructions
Instructions
- Pour the vegetable oil into your pressure cooker pot and get it heated on medium.
- Add the sliced andouille sausage and brown it for about 5 to 7 minutes. Remove and set aside.
- Toss in onion, celery, and red bell pepper. Sauté for about 5 minutes until soft.
- Stir in garlic, Cajun seasoning, salt, black pepper, and paprika. Cook for 1 minute.
- Return the sausage to the pot and stir everything together.
- Add cubed potatoes and chicken broth. Stir, seal the lid, and bring to pressure.
- Cook for 8 minutes under pressure. Use quick release to stop cooking.
- Open lid, blend about half of the soup using an immersion blender to desired texture.
- Stir in heavy cream and cheddar cheese. Simmer for 5 more minutes. Taste and adjust seasoning.
Notes
Garnish with fresh parsley before serving. Store leftovers in the fridge for up to 4 days or freeze for later. Reheat gently to keep the creamy texture smooth.