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Cajun Potato Soup

A warm and comforting dish that brings a taste of the South with flavors from andouille sausage, spices, and creamy potatoes. Perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon vegetable oil For cooking the sausage and vegetables
  • 1 ring andouille sausage, sliced into ¼-inch rounds (13.5 ounces)
  • 1 large onion, diced (about 1 cup)
  • ½ cup diced celery (about 1 rib)
  • ½ large red bell pepper, seeded and 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 chicken broth
  • 4 large russet potatoes, peeled and cubed
  • ½ cup heavy whipping cream
  • 1 cup mild cheddar cheese, shredded
  • Parsley, chopped for garnish Optional, for serving

Method
 

Sausage
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the andouille sausage and cook for about 5 minutes until it’s nicely browned.
  3. Remove the sausage and set it aside.
Vegetables
  1. In the same pot, add the diced onion, celery, and red bell pepper.
  2. Sauté for about 4-5 minutes until the vegetables are soft.
  3. Stir in the minced garlic and cook for another minute.
Soup
  1. Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper.
  2. Add the chicken broth and diced potatoes.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the potatoes are tender.
  4. Stir in the heavy cream and shredded cheese, mixing until smooth.
  5. Finally, return the cooked sausage to the pot and heat through.

Notes

Serve the soup hot in bowls, garnished with chopped parsley. This soup pairs well with crusty bread or a simple salad for a complete meal. Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 2-3 months.