Description

Warm up with this hearty Cajun Potato Soup featuring smoky andouille sausage, tender potatoes, and a creamy, spiced broth. Perfectly seasoned with Cajun spices and finished with cheddar cheese and cream, this comforting soup is ideal for cold days or whenever cravings for bold flavors strike.

Ingredients

Scale

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

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Instructions

Cook the Sausage: Heat the vegetable oil in a large pot over medium heat until hot. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set it aside on a plate or in a bowl.
Sauté the Vegetables: Using the same pot, add the diced onion, celery, and red bell pepper over medium heat. Cook until softened and fragrant, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Simmer the Soup: To the pot, add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and cooked through.
Finish the Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer for another 5 minutes, allowing the cheese to melt and the soup to heat through completely.
Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve warm for a cozy, flavorful meal.

Notes

For a spicier kick, adjust the cayenne pepper to taste or add hot sauce when serving.
This soup can be made ahead and reheated gently on the stovetop; the flavors develop even more overnight.
Use gluten-free sausage to keep the recipe gluten-free if needed.
Leftovers may thicken; add a splash of chicken broth or water when reheating to achieve the desired consistency.
Vegetarian option: Substitute sausage with smoked tofu or omit and increase vegetables.

Nutrition

Serving Size: 1 cup (about 250 ml)
Calories: 320
Sugar: 3g
Sodium: 850mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 13g
Cholesterol: 60mg