Cajun Potato Soup
This smoky, creamy Cajun Potato Soup features tender potatoes, spicy andouille sausage, and just the right amount of kick. Perfect comfort food ready in about an hour.
Ingredients
- 1 tablespoon vegetable oil for browning sausage
- 13.5 ounces andouille sausage 1 ring, sliced into ¼-inch rounds
- 1 large onion about 1 cup diced, yellow or white
- 1/2 cup celery diced, about 1 rib
- 1/2 red bell pepper seeded and diced
- 2 teaspoons garlic minced, fresh is best
- 1 teaspoon Cajun seasoning store-bought or homemade
- 1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon black pepper freshly ground preferred
- 1/2 teaspoon paprika adds color and smokiness
- 1/4 teaspoon cayenne pepper controls heat level
- 4 cups chicken broth low-sodium recommended
- 4 large russet potatoes peeled and cubed into 1-inch pieces
- 1/2 cup heavy whipping cream
- 1 cup mild cheddar cheese shredded, freshly shredded melts better
- fresh parsley chopped, for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon vegetable oil and wait until it shimmers, about 30 seconds.
- Add andouille sausage rounds in a single layer. Cook without stirring for 2 minutes, then flip and cook another 1-2 minutes until browned and crispy on the edges. Remove sausage to a plate and set aside. Do not clean the pot.
- Add diced onion, celery, and red bell pepper to the pot with the sausage oil. Cook over medium heat for 5-8 minutes, stirring occasionally, until onions are translucent and vegetables are soft.
- Add minced garlic and stir constantly for 1 minute until fragrant.
- Add Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir for about 30 seconds to bloom the spices.
- Pour in chicken broth and add cubed potatoes. Stir to combine. Increase heat and bring to a gentle boil, then immediately reduce to low heat.
- Simmer uncovered for 20-25 minutes, until potatoes are fork-tender.
- Return the browned sausage to the pot. Stir in heavy cream and shredded cheddar cheese. Stir gently until cheese melts completely.
- Let simmer for 5 more minutes to allow flavors to marry and soup to thicken slightly. Taste and adjust salt and pepper as needed.
- Serve hot, garnished with fresh chopped parsley.
Notes
Sausage Substitutions: If you can't find andouille, use kielbasa or smoked bratwurst.
Storage: Store in airtight containers in the fridge for 3-4 days or freeze for 2-3 months. Leave 1 inch of space at the top when freezing.
Reheating: Reheat on stovetop over medium-low heat or in microwave at 50% power. Add a splash of broth if soup has thickened too much.
Heat Level: Start with half the cayenne if sensitive to spice. You can always add more at the end.
Extra Creamy Tip: Mash a few potatoes with a potato masher right in the pot before adding cream for extra thickness.
Slow Cooker Method: Brown sausage and sauté vegetables first. Add to slow cooker with potatoes and broth. Cook on low 6-7 hours or high 3-4 hours. Stir in cream and cheese during last 15 minutes.