Cajun Potato Soup (Printable Version)
Creamy, bold Cajun soup with sausage and potatoes.
# What You'll Need:
→ Sausage
01 -
1 tablespoon vegetable oil
02 -
1 ring (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
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 -
Add vegetable oil to a large pot over medium heat. Once hot, add the andouille sausage and cook until browned, about 3-4 minutes. Remove the sausage and set aside.
02 -
In the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for an additional minute.
03 -
Add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
04 -
Return the sausage to the pot. Stir in heavy whipping cream and shredded cheddar cheese. Simmer for an additional 5 minutes until heated through and cheese is melted.
05 -
Garnish the soup with chopped parsley and serve warm.