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Fall-Inspired Hearty Cajun Potato Soup

A creamy, spicy Cajun potato soup featuring andouille sausage, tender potatoes, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a comforting fall meal.

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 chicken broth
  • 4 large russet potatoes, peeled and cubed
  • ½ cup heavy whipping cream
  • 1 cup mild cheddar cheese, shredded
  • Chopped parsley for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add andouille sausage slices and cook until browned. Remove sausage and set aside.
  2. In the same pot, add diced onion, celery, red bell pepper, and garlic. Sauté until vegetables are softened.
  3. Add Cajun seasoning, salt, black pepper, paprika, and cayenne pepper to the vegetables and stir to combine.
  4. Pour in chicken broth and add peeled, cubed potatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until potatoes are fork-tender.
  5. Return cooked sausage to the pot. Stir in heavy cream and shredded cheddar cheese. Cook and stir until cheese is melted and soup is heated through, about 5 minutes.
  6. Adjust seasoning with salt and pepper to taste. Garnish with chopped parsley before serving.

Notes

For best results, use russet potatoes peeled and cubed to ensure they become fork-tender within the cooking time. Adjust the spice level by modifying the amount of Cajun seasoning and cayenne pepper. This soup freezes well if cooled completely before freezing; add heavy cream when reheating to maintain creaminess.

Nutrition

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