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Cajun Potato Soup with Sausage Recipe

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★★★★★

4.6 from 129 reviews

This hearty Cajun Potato Soup combines flavorful andouille sausage with a medley of aromatic vegetables and a creamy potato base, enhanced by Cajun spices for a comforting and spicy Southern-inspired dish. Perfect for chilly days, it offers a rich, satisfying flavor with a smooth, cheesy finish.

Ingredients

Scale

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 and 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 and 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 the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for about 5 minutes until browned on both sides. Remove from the pot and set aside, leaving some oil and rendered fat in the pot.
  2. Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook for 4-5 minutes until the vegetables soften and become translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  3. Add Spices: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetable mixture, cooking for 1 minute to toast the spices and develop their flavors.
  4. Add Broth and Potatoes: Pour in the chicken broth, then add the peeled and cubed russet potatoes. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are tender and easily pierced with a fork.
  5. Blend Soup: Using an immersion blender, partially blend the soup to create a creamy texture while leaving some potato chunks for body. Alternatively, transfer half the soup to a blender, puree, then return to the pot.
  6. Finish Soup: Stir in the cooked andouille sausage, heavy whipping cream, and shredded cheddar cheese. Cook over low heat until the cheese has melted and the soup is heated through, about 3-5 minutes. Adjust seasoning if necessary.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot for a comforting meal.

Notes

  • For a spicier soup, increase the cayenne pepper or add hot sauce to taste.
  • You can substitute andouille sausage with smoked sausage or chorizo if preferred.
  • Use a low-fat milk or half-and-half instead of heavy cream for a lighter version.
  • This soup can be made ahead and reheated; it thickens, so add a bit of broth or milk when reheating.
  • Adjust the thickness by blending more or less of the soup depending on your texture preference.

Keywords: Cajun potato soup, andouille sausage soup, creamy potato soup, spicy soup, Cajun recipe, sausage soup, winter soup, comfort food

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