Description

A delicious and hearty Cajun Potato Soup featuring andouille sausage, creamy potatoes, and a blend of Cajun spices. This comforting Southern-inspired soup is perfect for cozy nights or gatherings, combining smoky sausage with rich, cheesy broth for a satisfying main course.

Ingredients

Scale

For the Soup Base

1 tablespoon vegetable oil (can substitute with olive oil or butter)
1 ring andouille sausage, sliced into ¼-inch rounds (smoked sausage or turkey sausage can be used as a substitute)
1 large onion, diced (approximately 1 cup)
½ cup diced celery (about 1 rib)
½ cup red bell pepper, seeded and diced
2 teaspoons garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon kosher salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
½ teaspoon paprika
¼ teaspoon cayenne pepper (adjust for heat preference)
4 cups chicken broth (can substitute with vegetable broth)
4 large russet potatoes, peeled and cubed
½ cup heavy whipping cream (can substitute with half-and-half or coconut milk for a lighter version)
1 cup mild cheddar cheese, shredded (can use any cheese like Monterey Jack)

For Garnish

Parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Clear your kitchen counter and gather all your ingredients. Chop all vegetables, slice sausage, and measure out spices to have everything ready before cooking.
Brown the Sausage: Heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and sauté until browned and slightly crisped, about 5-7 minutes. Remove sausage from the pot and set aside.
Sauté Vegetables: To the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat for 4-5 minutes until softened and fragrant.
Add Garlic and Spices: Stir in minced garlic and cook for an additional minute until fragrant. Then add Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir well to coat the veggies evenly and cook for another minute to bloom the spices.
Add Broth and Potatoes: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to enhance flavor. Bring to a gentle boil. Add the cubed russet potatoes, then reduce heat to a simmer and cover the pot. Cook for 15-20 minutes, until the potatoes are fork-tender.
Finish the Soup: Stir in heavy whipping cream and shredded cheddar cheese until the cheese melts and the soup becomes creamy. Return the browned sausage to the pot and stir to combine. Let cook together for an additional 5 minutes to meld flavors.
Serve: Taste the soup and adjust seasoning if necessary. Ladle into bowls and garnish with chopped parsley. Serve hot and enjoy the comforting, rich flavors.

Notes

This soup tastes even better the next day, making it ideal for meal prep.
Adjust heat levels by adding more cayenne pepper or your favorite hot sauce according to your preference.
You can substitute andouille sausage with smoked sausage or turkey sausage for a milder flavor.
For a lighter version, use half-and-half or coconut milk instead of heavy cream.
Any sharp or mild cheese like Monterey Jack can be used instead of cheddar.