Cajun Potato Soup is a hearty blend of andouille sausage, tender potatoes, and fresh vegetables simmered in a mix of Cajun spices. Enriched with heavy cream and melted cheddar cheese, it’s a creamy, spicy, and comforting dish! Perfect for anyone craving a flavorful Cajun twist on classic potato soup.
Ingredients
Produce
- • 1/2 cup Celery
- • 2 tsp Garlic
- • 1 Onion, (diced (about 1 cup)), large
- • 1 Parsley
- • 1/2 Red bell pepper
- • 4 Russet potatoes, large
Canned Goods
- • 4 cups Chicken broth
Baking & Spices
- • 1/2 tsp Black pepper
- • 1 tsp Cajun seasoning
- • 1/4 tsp Cayenne pepper
- • 1/2 tsp Kosher salt
- • 1/2 tsp Paprika
Oils & Vinegars
- • 1 tbsp Vegetable oil
Dairy
- • 1 cup Cheddar cheese, mild
- • 1/2 cup Heavy whipping cream
Other
- • 1 Ring (13.5 ounces) andouille sausage, (sliced into ¼-inch rounds)
Instructions
- Cook the Sausage
- In a large pot over medium heat, add oil. Once hot, add the sausage and cook, stirring occasionally, until browned, about 3-4 minutes.
- Remove the sausage from the pot and set it aside on a plate or bowl.
- Cook the Vegetables
- In the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes.
- Add the garlic and cook for an additional minute.
- Make the Soup
- To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Return the sausage to the pot and stir in heavy cream and shredded cheese. Let the soup simmer for another 5 minutes, or until everything is heated through and the cheese is melted.
- Serve
- Garnish with parsley and serve warm.
