Cajun Potato Soup Recipe

Introduction

Cajun Potato Soup is a comforting and flavorful dish that combines creamy potatoes with spicy andouille sausage and aromatic vegetables. This hearty soup is perfect for chilly days when you want something warming and satisfying.

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

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
2. Step 2: In the same pot, add the diced onion, celery, and red bell pepper. Cook until softened, about 5-8 minutes. Then add the minced garlic and cook for 1 more minute.
3. Step 3: Add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
4. Step 4: Return the browned sausage to the pot. Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer for another 5 minutes until heated through and the cheese has melted.
5. Step 5: Serve the soup warm, garnished with chopped parsley.

Tips & Variations

• For a smoother texture, use an immersion blender to partially puree the soup before adding the sausage, cream, and cheese.
• Substitute smoked sausage or kielbasa if andouille is unavailable.
• Adjust the cayenne pepper to control the heat level according to your preference.
• Add cooked corn or diced tomatoes for extra flavor and texture.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or cream if the soup thickens too much after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the sausage and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a smoky flavor.

Can I freeze Cajun Potato Soup?

Freezing is not recommended because the cream and potatoes may separate or become grainy after thawing. It’s best enjoyed fresh or refrigerated for a few days.

Cajun Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

This hearty Cajun Potato Soup combines smoky and spicy andouille sausage with tender potatoes and a creamy, cheesy broth. Enhanced with vibrant Cajun spices, aromatic vegetables, and a touch of heat, this comforting soup is perfect for warming up on chilly days or when you’re craving bold, Louisiana-inspired flavors.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Meat

• 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
• 4 large russet potatoes, peeled and cubed
• Parsley, chopped for garnish

Spices and Seasonings

• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper

Liquids and Dairy

• 1 tablespoon vegetable oil
• 4 cups (960 g) chicken broth
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded

Instructions

1. Brown the Sausage: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Once hot, add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside while you prepare the vegetables.
2. Sauté the Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Add Spices, Broth, and Potatoes: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetables. Pour in the chicken broth and add the peeled, cubed potatoes. Reduce the heat and let the mixture simmer gently for 20-25 minutes, or until the potatoes are fork-tender.
4. Combine and Finish the Soup: Return the browned sausage to the pot. Add the heavy whipping cream and shredded mild cheddar cheese. Stir everything together and let the soup simmer for an additional 5 minutes, until the cheese is melted and the soup is heated through.
5. Garnish and Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm to enjoy the full flavors of this creamy, spicy Cajun Potato Soup.

Notes

• Adjust the cayenne pepper to your preferred level of spiciness.
• Use gluten-free chicken broth if you need a gluten-free option.
• For a vegetarian version, omit the sausage and use vegetable broth instead.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• Reheat gently over low heat to prevent curdling of the cream.

Keywords: Cajun Potato Soup, Andouille Sausage Soup, Creamy Potato Soup, Spicy Soup, Cajun Recipes