Description
A creamy and comforting Cajun potato soup brimming with vibrant flavors, perfect for chilly nights and easy weeknight dinners.
Ingredients
Scale
- 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
- In a large pot over medium heat, add the vegetable oil. Once hot, toss in the andouille sausage slices and sauté until browned and crispy, about 4–5 minutes.
- Add in the diced onion, celery, and red bell pepper; cook until the vegetables soften, about 5 minutes.
- Stir in the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Cook for another minute.
- Pour in the chicken broth and bring to a gentle simmer. Add the cubed potatoes, cover the pot, and let it cook for about 20 minutes or until the potatoes are tender.
- Reduce the heat and stir in the heavy whipping cream and shredded cheddar cheese until melted and combined.
- Adjust seasoning as needed. Ladle the soup into bowls and finish with a sprinkle of chopped parsley.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Perfect for reheating! Feel free to swap andouille sausage for smoked turkey sausage or omit for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 960mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 55mg