Cajun Potato Soup
Make a bold, creamy Cajun Potato Soup with andouille sausage, potatoes, cream, and cheese—perfect for family dinners or cozy nights.
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.