Cajun Potato Soup

Why Make This Recipe

Cajun Potato Soup is a delightful dish that brings comfort and flavor to your table. This soup combines hearty potatoes with the smoky taste of andouille sausage and a blend of Cajun spices, making it perfect for chilly days. It’s not just tasty, but it’s also a filling meal that can feed a crowd or serve as leftovers for the week. Plus, it’s easy to make!

How to Make Cajun Potato Soup

Ingredients:

• 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 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 (960 g) chicken broth
• 4 large russet potatoes, peeled and cubed
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• Parsley, chopped for garnish

Directions:

1. Sausage: In a large pot, heat the vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned. This adds a rich flavor to the base of your soup.

2. Vegetables: Next, add the diced onion, celery, and red bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes. Then add the minced garlic and stir for an additional minute.

3. Soup: Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir well to mix the spices into the vegetables. Pour in the chicken broth and bring it to a boil. Once boiling, add the peeled and cubed potatoes. Reduce the heat and let it simmer until the potatoes are tender, roughly 15-20 minutes. Finally, stir in the heavy cream and shredded cheddar cheese until melted and creamy.

How to Serve Cajun Potato Soup

Serve your Cajun Potato Soup hot. Ladle it into bowls and top with freshly chopped parsley for a pop of color and flavor. This soup pairs wonderfully with warm crusty bread or a fresh salad.

How to Store Cajun Potato Soup

To store leftovers, let the soup cool completely and place it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup in portions for up to 3 months. When ready to eat, just thaw in the fridge overnight and reheat on the stovetop.

Tips to Make Cajun Potato Soup

• For added thickness, you can mash some of the potatoes before adding the cream and cheese.
• If you like your soup spicier, feel free to add more cayenne pepper or a dash of hot sauce.
• Experiment with different types of cheese for varied flavor profiles.

Variation

You can easily make a vegetarian version of Cajun Potato Soup by omitting the andouille sausage and using vegetable broth. You can also add more vegetables like corn or green beans for extra nutrition.

FAQs

1. Can I use other types of sausage?
Yes! Feel free to use smoked sausage or even turkey sausage if you prefer a lighter option.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free chicken broth.

3. Can I make this soup in advance?
Absolutely! It tastes even better the next day, so making it in advance is a great idea. Just reheat it when you’re ready to serve.

Cajun Potato Soup

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• Author: admin
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten-Free

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Description

A hearty and flavorful soup combining potatoes and andouille sausage, perfect for chilly days.

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Ingredients

• 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 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 (960 g) chicken broth
• 4 large russet potatoes, peeled and cubed
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• Parsley, chopped for garnish

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Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned.
2. Add the diced onion, celery, and red bell pepper to the pot and sauté until tender, about 5 minutes.
3. Add the minced garlic and stir for an additional minute.
4. Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir well.
5. Pour in the chicken broth and bring to a boil. Once boiling, add the peeled and cubed potatoes.
6. Reduce heat and let simmer until the potatoes are tender, roughly 15-20 minutes.
7. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.

Notes

For added thickness, mash some of the potatoes before adding the cream and cheese. Adjust spice level by adding more cayenne or hot sauce.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun