Description
This Cajun Potato Soup blends spicy andouille sausage, tender potatoes, and aromatic vegetables in a bold, creamy broth. It’s quick to prepare, family-friendly, and guaranteed to warm you up on a chilly evening. Perfect for busy weeknights when you need something hearty yet comforting.
Ingredients
- 1 tbsp vegetable oil
- 1 ring (13.5 oz) andouille sausage, sliced into coins
- 1 large onion, diced
- ½ cup celery, diced
- ½ red bell pepper, diced
- 2 tsp garlic, minced
- 1 tsp Cajun seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Chopped parsley, for garnish
Instructions
Step 1: Brown the sausage
Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 5–7 minutes. Browning the sausage builds flavor for the entire soup. Once cooked, remove the sausage from the pot and set aside on a plate.
Step 2: Sauté the vegetables
In the same pot, add the diced onion, celery, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release their aroma. Add the minced garlic and cook for just 1 minute more (any longer and it may burn).
Step 3: Add the spices, broth, and potatoes
Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper (if using). Stir to coat the vegetables in spices. Pour in the chicken broth and add the cubed potatoes. Bring everything to a boil, then reduce the heat and let it simmer gently for 20–25 minutes, or until the potatoes are fork-tender.
Step 4: Return sausage, add cream and cheese
Once the potatoes are cooked, return the browned sausage to the pot. Stir in the heavy cream and shredded cheddar cheese. Simmer for another 5 minutes over low heat until the cheese has melted smoothly into the broth and the soup is creamy.
Step 5: Garnish and serve
Turn off the heat and sprinkle chopped parsley on top. Ladle the Cajun Potato Soup into bowls and serve hot. Pair with crusty bread or cornbread for the ultimate cozy meal.
Notes
- Andouille Swap: If you can’t find andouille sausage, smoked sausage or kielbasa will still give your Cajun Potato Soup a smoky kick.
- Adjust the spice: Add more cayenne for extra heat, or leave it out if cooking for little ones.
- Make it thicker: Mash a few of the cooked potatoes right in the pot before adding the cream.
- Cheese choice: Sharp cheddar works best, but Monterey Jack or pepper jack are fun alternatives.
- Freezing tip: Freeze the soup before adding the cream and cheese. Add them in after reheating for the best texture.