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Spicy Cajun Potato Soup – Comfort in Every Bite

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A creamy, spicy Cajun potato soup featuring andouille sausage, potatoes, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a comforting and flavorful 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.
  2. Add andouille sausage slices and cook until browned on both sides; remove and set aside.
  3. In the same pot, add diced onion, celery, red bell pepper, and minced garlic; sauté until vegetables are softened.
  4. Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper; cook for 1 minute to release flavors.
  5. Add chicken broth and cubed potatoes to the pot; bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 25-30 minutes.
  6. Return browned sausage to the pot and stir to combine.
  7. Stir in heavy cream and shredded cheddar cheese; cook until cheese is melted and soup is creamy.
  8. Adjust seasoning to taste and garnish with chopped parsley before serving.

Notes

For a richer flavor, brown the sausage thoroughly before adding vegetables. Adjust the level of spiciness by varying the amount of Cajun seasoning and cayenne pepper. Yukon Gold potatoes can be used for a creamier texture. This soup reheats well and can be frozen without the cream, which should be added fresh when reheating.

Nutrition

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