Description
This hearty Cajun Potato Soup is a flavorful blend of creamy potatoes, smoky andouille sausage, and robust Cajun spices. Perfect for a comforting meal, this soup balances spiciness with creaminess, delivering a satisfying dish that serves six.
Ingredients
Scale
Sautéed Base
- 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, diced
- 2 teaspoons garlic, minced
Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Soup Base
- 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
Garnish
- Parsley, chopped for garnish
Instructions
- Prepare the Sausage and Vegetables: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned and fragrant, about 5 minutes. Remove the sausage from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the diced onion, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings: Sprinkle the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper over the vegetables, stirring well to coat and release their flavors.
- Cook the Potatoes: Add the peeled and cubed russet potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes until potatoes are tender and easily pierced with a fork.
- Blend the Soup: Using an immersion blender, partially blend the soup to create a thick but slightly chunky texture. Alternatively, carefully transfer portions to a blender and pulse until desired consistency is reached, then return to the pot.
- Add Cream and Cheese: Stir in the heavy whipping cream and shredded mild cheddar cheese until melted and well incorporated. Add the cooked sausage back to the pot and heat through for another 5 minutes. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve hot for a delicious, comforting meal.
Notes
- For a thicker soup, blend more of the mixture or add a bit of flour before cooking.
- Adjust cayenne pepper according to your desired spice level.
- Use low-sodium chicken broth to control salt content.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on stovetop to avoid curdling the cream.
