Cajun Potato Soup Recipe

Introduction

Cajun Potato Soup is a comforting and flavorful dish that combines hearty potatoes with spicy andouille sausage. This creamy soup is perfect for chilly days when you crave something warming and satisfying with a bit of a kick.

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. Step 1: Heat the 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 it aside.
2. Step 2: In the same pot, add the diced onion, celery, and red bell pepper. Cook until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
3. Step 3: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender.
4. Step 4: Return the browned sausage to the pot. Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer for an additional 5 minutes, until heated through and the cheese has melted.
5. Step 5: Serve the soup hot, garnished with chopped parsley for a fresh finish.

Tips & Variations

• For a thicker soup, mash some of the cooked potatoes before adding the sausage back in.
• Substitute smoked sausage or kielbasa if andouille is unavailable.
• Add extra vegetables like corn or green beans for added texture and flavor.
• Adjust the cayenne pepper amount to make the soup more or less spicy.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the sausage and use vegetable broth instead of chicken broth. Adding smoked paprika can help mimic the smoky flavor.

Is it possible to freeze Cajun Potato Soup?

Freezing is not recommended due to the cream, which can separate when thawed. If you want to freeze it, consider leaving out the cream and adding it after reheating.

Cajun Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 719 reviews

This hearty Cajun Potato Soup combines smoky andouille sausage with tender potatoes and vibrant vegetables, all simmered in a flavorful broth and finished with creamy heavy cream and melted cheddar cheese. Perfect for a cozy meal packed with bold Cajun spices and rich textures.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Meats

• 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

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

Spices

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

Instructions

1. Brown the sausage: Heat the vegetable oil in a large pot over medium heat. Once hot, add the sliced andouille sausage. Cook, stirring occasionally, for about 3-4 minutes until browned. Remove the sausage from the pot and set it aside.
2. Sauté the vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until softened, about 5-8 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
3. Add seasonings and soup base: To the pot, add Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and the peeled, cubed potatoes. Stir well to combine.
4. Simmer the soup: Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and cooked through.
5. Finish the soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Allow the soup to simmer for an additional 5 minutes, stirring occasionally, until everything is heated through and the cheese is melted.
6. Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve hot for a comforting meal.

Notes

• You can adjust the amount of cayenne pepper to control the spice level.
• For a thicker soup, partially mash some of the potatoes after cooking.
• This soup pairs well with crusty bread or cornbread.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.

Keywords: Cajun Potato Soup, Andouille Sausage Soup, Spicy Potato Soup, Creamy Cajun Soup, Hearty Soup, Comfort Food