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Cajun Potato Soup with Sausage Recipe

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4.5 from 146 reviews

This hearty Cajun Potato Soup features spicy andouille sausage, tender russet potatoes, and a medley of sautéed vegetables simmered in a flavorful broth, finished with creamy cheddar cheese and heavy cream for a rich, comforting meal with a Cajun kick.

Ingredients

Sausage

  • 1 tablespoon vegetable oil
  • 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds

Vegetables

  • 1 large onion, diced (about 1 cup)
  • ½ cup diced celery, about 1 rib
  • ½ red bell pepper, seeded, diced
  • 2 teaspoons garlic, minced

Soup

  • 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, cubed
  • ½ cup (119 g) heavy whipping cream
  • 1 cup (113 g) mild cheddar cheese, shredded
  • Parsley, chopped for garnish

Instructions

  1. Cook the Sausage: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Once the oil is hot, add the sliced andouille sausage rounds. Cook, stirring occasionally, until the sausage is browned, approximately 3-4 minutes. Remove the sausage from the pot and set aside on a plate or bowl.
  2. Sauté Vegetables: Using the same pot, add the diced onion, celery, and red bell pepper over medium heat. Cook the vegetables until they become softened, about 5-8 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  3. Add Seasonings and Potatoes: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper into the pot. Pour in the chicken broth and add the peeled and cubed russet potatoes. Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes until the potatoes are fork-tender.
  4. Finish the Soup: Return the cooked sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Continue to simmer the soup for another 5 minutes, allowing the cheese to melt completely and the soup to heat through.
  5. Garnish and Serve: Ladle the hot soup into bowls and garnish with chopped parsley. Serve warm for a comforting, spicy meal.

Notes

  • For a spicier soup, increase the cayenne pepper slightly according to your heat preference.
  • Use low-sodium chicken broth to better control the salt content.
  • To make it gluten free, ensure the Cajun seasoning and sausage are gluten free.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
  • For a thicker soup, mash some of the cooked potatoes before adding the sausage back in.

Find it online: https://forkvista.com/cajun-potato-soup-with-sausage-recipe/