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Cajun Potato Soup Recipe

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4.3 from 62 reviews

This hearty Cajun Potato Soup combines tender russet potatoes, smoky andouille sausage, and a blend of classic Cajun spices simmered to perfection in a creamy broth. Perfect as a comforting meal for cooler days, this soup delivers bold flavors with the mild heat of cayenne and paprika, balanced with the richness of cheddar and cream.

Ingredients

Main Ingredients

  • 1 tablespoon vegetable oil
  • 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
  • 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
  • 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

Instructions

  1. Brown the sausage: Heat vegetable oil in a large pot over medium heat. Add the andouille sausage slices and cook, stirring occasionally, until they are browned properly, about 3-4 minutes. Once browned, remove the sausage with a slotted spoon and set aside.
  2. Sauté the vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften, about 5-8 minutes. Add minced garlic and cook an additional minute to release its fragrance.
  3. Add spices and potatoes: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetables. Pour in the chicken broth and add the peeled, cubed potatoes. Reduce the heat to low and let the mixture simmer gently for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
  4. Combine sausage and cream: Return the browned sausage to the pot. Add the heavy whipping cream and shredded cheddar cheese, stirring to mix evenly. Allow the soup to simmer for another 5 minutes, until heated through and the cheese is fully melted.
  5. Garnish and serve: Ladle the soup into bowls and sprinkle chopped parsley over the top as a fresh garnish. Serve the soup warm for a comforting, flavorful meal.

Notes

  • If you prefer less heat, reduce or omit the cayenne pepper.
  • You can substitute andouille sausage with smoked kielbasa or chorizo for variation.
  • For a lower-fat version, replace heavy cream with half-and-half or milk, but the soup will be less rich.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Adding a splash of hot sauce before serving can intensify the Cajun flavor.

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