Cajun Potato Soup (Print Version)
A comforting blend of potatoes, andouille sausage and Cajun spices in a creamy broth - guaranteed to warm you from the inside out.
# Ingredients:
→ Sausage
01 -
1 tablespoon vegetable oil
02 -
13.5 ounces andouille sausage, sliced into ¼-inch rounds
→ Vegetables
03 -
1 large onion, diced (about 1 cup)
04 -
½ cup diced celery (about 1 rib)
05 -
½ red bell pepper, seeded, diced
06 -
2 teaspoons garlic, minced
→ Soup Base
07 -
1 teaspoon Cajun seasoning
08 -
½ teaspoon kosher salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon paprika
11 -
¼ teaspoon cayenne pepper
12 -
4 cups (960 g) chicken broth
13 -
4 large russet potatoes, peeled, cubed
14 -
½ cup (119 g) heavy whipping cream
15 -
1 cup (113 g) mild cheddar cheese, shredded
16 -
Parsley, chopped for garnish
# Steps to Follow:
01 -
In a large pot over medium heat, add the vegetable oil. Once hot, add the sausage slices and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage and set it aside.
02 -
In the same pot, add the diced onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add the minced garlic and cook for 1 additional minute.
03 -
Add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
04 -
Return the sausage to the pot, then add the heavy whipping cream and shredded cheddar cheese. Simmer for an additional 5 minutes or until everything is heated through and the cheese is melted.
05 -
Garnish the soup with chopped parsley and serve warm.
# Additional Notes:
01 -
This dish pairs wonderfully with fresh bread to soak up the rich, flavorful broth.