Description
A creamy and flavorful Cajun potato soup that’s perfect for cozy nights, featuring andouille sausage and tender potatoes.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded, diced
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the sliced andouille sausage and sauté until browned, about 5 minutes.
- Add the diced onion, celery, and red bell pepper to the pot. Stir together and cook for another 5 minutes.
- Stir in the minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Cook for an additional minute.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the cubed russet potatoes, reduce heat to simmer, and cover the pot. Cook for 15-20 minutes until fork-tender.
- Use a potato masher to mash a few potato cubes for a creamy texture.
- Stir in the heavy whipping cream and shredded cheddar cheese until melted.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
This soup can be stored in the fridge for up to 3 days and freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg