Creamy Cajun Potato Soup with Andouille Sausage Recipe

Introduction

Creamy Cajun Potato Soup with Andouille Sausage is a comforting and flavorful dish perfect for chilly evenings. This hearty soup combines tender russet potatoes, smoky andouille sausage, and a medley of Cajun spices in a rich, creamy broth topped with melted cheddar cheese and fresh parsley.

Ingredients

• 1 tablespoon vegetable oil
• 13.5 ounces andouille sausage, sliced into 1/4-inch rounds
• 1 large onion, diced (about 1 cup)
• 1/2 cup diced celery (about 1 rib)
• 1/2 red bell pepper, seeded and diced
• 2 teaspoons minced garlic
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 4 large russet potatoes, peeled and cubed
• 1/2 cup heavy whipping cream
• 1 cup shredded mild cheddar cheese
• Chopped parsley, for garnish

Instructions

1. Step 1: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced andouille sausage and cook, stirring occasionally, until browned, about 5 to 7 minutes. Remove sausage from the pot and set aside.
2. Step 2: Add diced onion, celery, and red bell pepper to the pot. Cook until softened, about 5 minutes.
3. Step 3: Stir in minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly to release the flavors.
4. Step 4: Pour in chicken broth and bring to a boil. Add cubed potatoes and simmer until tender, about 15 to 20 minutes.
5. Step 5: Reduce heat to low. Stir in heavy whipping cream and shredded cheddar cheese until melted and smooth.
6. Step 6: Return browned andouille sausage to the pot and heat through for 3 to 5 minutes. Ladle soup into bowls, garnish with chopped parsley, and serve hot.

Tips & Variations

• Sear the sausage well to develop rich, smoky flavor before adding vegetables.
• Use freshly grated cheddar for a smoother melt without clumping.
• Adjust cayenne pepper or add hot sauce to increase spiciness.
• For a thicker soup, mash some cooked potatoes before adding cream and cheese.
• Substitute andouille with kielbasa or smoked chorizo for different smoky notes.
• Use half-and-half or whole milk instead of heavy cream for a lighter broth.
• Vegetarian option: omit sausage and add smoked mushrooms or extra vegetables.

Storage

Store leftover soup in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring frequently to keep the cheese and cream smooth. If the soup thickens after cooling, add a splash of chicken broth before reheating to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Which sausage can be used as an alternative to andouille?

Kielbasa or smoked chorizo make excellent substitutes, each offering their own unique smoky and savory flavor.

How can I make this soup spicier?

Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce according to your desired heat level.

Creamy Cajun Potato Soup with Andouille Sausage Recipe

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★★★★★

5 from 98 reviews

• Author: Marina
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

Creamy Cajun Potato Soup with Andouille Sausage is a comforting and hearty dish combining tender russet potatoes, smoky andouille sausage, and a medley of Cajun spices in a luxuriously creamy broth. Enlivened with sautéed onions, celery, and bell pepper, it is finished with shredded cheddar cheese and fresh parsley for a rich, flavorful soup perfect for cold evenings or gatherings.

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Ingredients

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Main Ingredients

• 1 tablespoon vegetable oil
• 13.5 ounces andouille sausage, sliced into 1/4-inch rounds
• 1 large onion, diced (about 1 cup)
• 1/2 cup diced celery (about 1 rib)
• 1/2 red bell pepper, seeded and diced
• 2 teaspoons minced garlic
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 4 large russet potatoes, peeled and cubed
• 1/2 cup heavy whipping cream
• 1 cup shredded mild cheddar cheese
• Chopped parsley, for garnish

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Instructions

1. Prepare the Sausage: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced andouille sausage and cook for about 5 to 7 minutes, stirring occasionally, until browned and smoky. Remove the sausage from the pot and set aside to prevent overcooking.
2. Cook the Vegetables: Using the drippings left in the pot, add diced onion, celery, and red bell pepper. Cook over medium heat for about 5 minutes until the vegetables are softened and the onions turn translucent, creating a flavorful base.
3. Bloom the Seasonings: Stir in minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Cook for 1 minute over medium-low heat, stirring constantly to release the spices’ aromas and deepen their flavors.
4. Simmer the Potatoes: Pour in the chicken broth and bring to a boil. Add the peeled and cubed potatoes, then reduce the heat and let simmer for 15 to 20 minutes until the potatoes are tender but not falling apart.
5. Enrich the Broth: Lower the heat to low. Stir in the heavy whipping cream and shredded cheddar cheese, gently mixing until the cheese melts completely and the broth becomes creamy and smooth.
6. Finish the Soup: Return the browned andouille sausage to the pot and heat through for an additional 3 to 5 minutes to meld the flavors. Taste and adjust seasonings if necessary.
7. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, ideally with crusty bread or crackers for a satisfying meal.

Notes

• Adjust cayenne pepper or add hot sauce if you prefer more spice.
• Substitute andouille sausage with kielbasa or chorizo for flavor variation.
• For a thicker soup, mash some potatoes before adding cream and cheese.
• Use half-and-half or low-fat cheese to lighten the soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain creaminess.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soups & Stews
• Method: Stovetop
• Cuisine: Cajun

Keywords: Creamy Cajun Potato Soup, Andouille Sausage Soup, Cajun Soup, Potato Soup, Comfort Food, Gluten-Free Soup, Spicy Soup, Cheesy Potato Soup