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Cajun Potato Soup Recipe

Cajun Potato Soup Recipe
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★★★★★

5.2 from 19 reviews

A hearty and flavorful Cajun Potato Soup featuring spicy andouille sausage, tender potatoes, and a creamy base enriched with cheddar cheese and Cajun spices. This comforting soup is perfect for warming up on chilly days with its robust blend of seasonings and rich textures.

Ingredients

Scale

Meat & Protein

  • 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
  • 4 large russet potatoes, peeled and cubed
  • parsley, chopped for garnish

Spices & Seasonings

  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

Liquids & Dairy

  • 1 tablespoon vegetable oil
  • 4 cups (960 g) chicken broth
  • ½ cup (119 g) heavy whipping cream
  • 1 cup (113 g) mild cheddar cheese, shredded

Instructions

  1. Brown the Sausage: Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat until softened, about 5-8 minutes. Add minced garlic and cook for an additional 1 minute to release its aroma.
  3. Add Seasonings and Potatoes: Sprinkle in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir to combine. Pour in the chicken broth and add the peeled and cubed potatoes. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  4. Finish the Soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Simmer the soup for another 5 minutes until the cheese melts and the soup is heated through.
  5. Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve warm for a comforting meal.

Notes

  • For a spicier soup, increase the cayenne pepper slightly or use hot cheddar cheese.
  • This soup can be made vegetarian by omitting the sausage and using vegetable broth instead of chicken broth.
  • Russet potatoes are preferred for their fluffy texture after cooking, but Yukon Gold potatoes can also be used.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat gently to avoid curdling the cream.
  • To reduce fat content, substitute heavy cream with half-and-half or milk, but the soup will be less rich.

Nutrition

Keywords: Cajun potato soup, andouille sausage soup, creamy potato soup, spicy potato soup, Cajun recipes, hearty soup

Find it online: https://ricoloranz.com/cajun-potato-soup-recipe/