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Cajun Potato Soup

A hearty and flavorful Cajun potato soup with andouille sausage, fresh vegetables, and creamy potatoes, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Cajun
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon vegetable oil
  • 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 unit 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)

Method
 

Preparation
  1. Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook for about 5-6 minutes until browned.
  2. Add the diced onion, celery, and red bell pepper, cooking for another 4-5 minutes until tender. Stir in the minced garlic and cook for an additional 1-2 minutes.
Cooking
  1. Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper.
  2. Gradually pour in the chicken broth, scraping the pot to remove browned bits.
  3. Bring the broth to a boil, then add the cubed potatoes. Lower the heat and let simmer for 15-20 minutes until tender.
  4. Stir in the heavy whipping cream and shredded cheddar cheese until well combined and melted.
  5. Taste the soup and adjust seasonings if needed. Serve hot, garnished with chopped parsley.

Notes

Use fresh ingredients for the best flavor. Feel free to adjust spice levels and add extra vegetables as desired. This soup stores well in an airtight container for 3-4 days in the fridge or up to 2-3 months in the freezer.