Description
This Cajun Potato Soup is a hearty and flavorful dish that’s perfect for a chilly day! Spicy andouille sausage, tender potatoes, and a medley of vegetables come together in a creamy broth with a Cajun kick.
Ingredients
Units
Scale
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Sausage:
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
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Vegetables:
- 1 large onion, diced (about 1 cup)
- 1/2 cup diced celery (about 1 rib)
- 1/2 red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
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Soup:
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- 1/2 cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Fresh parsley, chopped for garnish
Instructions
- Brown Sausage: Heat vegetable oil in a large pot over medium heat. Add sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside.
- Sauté Vegetables: In the same pot, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 minute more.
- Simmer Soup: Add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes to the pot. Bring to a simmer and cook for 20-25 minutes, or until potatoes are tender.
- Finish and Serve: Return the sausage to the pot. Stir in heavy cream and shredded cheese. Simmer for 5 minutes, or until heated through and cheese is melted. Garnish with parsley and serve warm.
Notes
- Adjust the amount of cayenne pepper to control the level of heat.
- For a thicker soup, mash some of the potatoes before adding the cream and cheese.
- You can substitute other sausages, such as smoked sausage or Italian sausage, for the andouille.
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg