Imagine the comforting warmth of creamy potato soup combined with smoky andouille sausage and a bold Cajun spice blend. That’s the magic behind Cajun Potato Soup. Whether it’s a chilly winter night or a summer evening with a breeze, this zesty take on classic potato soup delivers satisfying flavor with a kick. Ideal for gatherings or a cozy family dinner, it balances carbs, proteins, and heat in every spoonful.
Why You’ll Love This Soup
- Flavor-packed comfort: Cheesy, spicy, and smoky in perfect harmony
- One-pot convenience: Easy prep, minimal cleanup
- Customizable spice: Control heat with additional cayenne or hot sauce
- Great for leftovers: Flavors deepen when reheated
- Perfect for all seasons: Hearty winter meal or warm evening comfort
Ingredients (Serves 8)
Sausage Base
- 1 Tbsp vegetable oil
- 13½ oz ring andouille sausage, sliced ¼″ rounds
Sautéed Vegetables
- 1 large onion (≈1 cup), diced
- ½ cup celery, diced
- ½ red bell pepper, diced
- 2 tsp garlic, minced
Soup Core
- 1 tsp Cajun seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 4 cups chicken broth
- 4 large russet potatoes, peeled and cubed
Finishing Touches
- ½ cup heavy cream
- 1 cup mild cheddar cheese, shredded
- Chopped parsley, for garnish
Step‑by‑Step Instructions
1. Brown the Andouille
Heat oil over medium heat in a large pot. Add sausage slices and cook, stirring occasionally, for 3–4 minutes until browned. Remove sausage and set aside.
2. Sauté Veggies
In the same pot, add onion, celery, and bell pepper. Cook for 5–8 minutes until softened. Stir in garlic and cook another minute until fragrant.
3. Season and Add Broth
Sprinkle in Cajun seasoning, salt, pepper, paprika, and cayenne. Stir to coat the vegetables. Pour in chicken broth and potatoes. Bring to a simmer and cook 20–25 minutes until potatoes are fork-tender.
4. Finish the Soup
Return sausage to the pot. Stir in heavy cream and cheddar cheese. Simmer for an additional 5 minutes until cheese is melted and the soup is creamy.
5. Serve
Ladle into bowls. Garnish with chopped parsley and perhaps extra cheese or a dash of paprika for color.
Tips for the Best Cajun Potato Soup
- Choose andouille sausage: Its smokiness sets the tone—otherwise substitute kielbasa or smoked chorizo.
- Adjust spice level: Add more cayenne or muddle in hot sauce if you love heat, or dial back for milder taste.
- Texture variation: Mash part of the potatoes to thicken while leaving chunks intact.
- Cheese options: Swap mild cheddar for pepper jack or smoked gouda for variation.
- Make it dairy-free: Use coconut cream or omit cheese; the soup remains fragrant and flavorful.
Variations to Try
- Vegetarian version: Skip sausage and use vegan smoked sausage or tempeh.
- Creamier version: Stir in more cream, or blend half the soup and then return sausage for velvety texture.
- Seafood twist: In true Cajun style, replace sausage with grilled shrimp or crab during final simmer.
- Healthier version: Use half-and-half instead of heavy cream and reduce cheese.
Serving Suggestions
This soup pairs beautifully with:
- Warm bread (cornbread, baguette, or crusty roll)
- Side salad or grain bowl
- Garnishes like crumbled bacon, shredded cheese, scallions, or hot sauce
- Wine pairing: crisp Chardonnay or dry Rosé
It’s equally satisfying as a hearty lunch or a family dinner centerpiece.
Storage & Reheating
- Store in a covered container in the fridge for up to 4 days.
- Freeze in portions for up to 3 months—let cool before freezing. Reheat in a pot over low heat, stirring occasionally.
- Enhance flavor on the second day; adjust seasoning upon reheating.
Health & Nutrition Highlights
- Protein-packed: Sausage and cheese add savory depth
- Fiber-rich: Potatoes and veggies
- Balanced fats: Cream and cheese provide richness—lighten where needed
- Gluten-free: Naturally grain-free and easy to adapt
Cajun Potato Soup
Ingredients
Sausage Base
- 1 Tbsp vegetable oil
- 13½ oz ring andouille sausage sliced ¼″ rounds
Sautéed Vegetables
- 1 large onion ≈1 cup, diced
- ½ cup celery diced
- ½ red bell pepper diced
- 2 tsp garlic minced
Soup Core
- 1 tsp Cajun seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper adjust to taste
- 4 cups chicken broth
- 4 large russet potatoes peeled and cubed
Finishing Touches
- ½ cup heavy cream
- 1 cup mild cheddar cheese shredded
- Chopped parsley for garnish
Instructions
Brown the Andouille
- Heat oil over medium heat in a large pot. Add sausage slices and cook, stirring occasionally, for 3–4 minutes until browned. Remove sausage and set aside.
Sauté Veggies
- In the same pot, add onion, celery, and bell pepper. Cook for 5–8 minutes until softened. Stir in garlic and cook another minute until fragrant.
Season and Add Broth
- Sprinkle in Cajun seasoning, salt, pepper, paprika, and cayenne. Stir to coat the vegetables. Pour in chicken broth and potatoes. Bring to a simmer and cook 20–25 minutes until potatoes are fork-tender.
Finish the Soup
- Return sausage to the pot. Stir in heavy cream and cheddar cheese. Simmer for an additional 5 minutes until cheese is melted and the soup is creamy.
Serve
- Ladle into bowls. Garnish with chopped parsley and perhaps extra cheese or a dash of paprika for color.
Leave a Comment