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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
