Cajun Potato Soup

I’ll never forget the first time I made this Cajun Potato Soup. It was a rainy evening , the kind of night that calls for something warm and comforting. I had a bit of andouille sausage left over from a gathering and thought, “Why not use this in a hearty soup?” The result was a delightful blend of smoky flavors and creamy potatoes that warmed my soul. Plus, I had a couple of small kitchen mishaps (like dropping a potato, oops!) that made the experience even more memorable.

What Makes This So Good:

• Rich and creamy texture, thanks to the heavy cream and cheddar cheese.
• A fantastic balance of smoky sausage flavor and fresh vegetables.
• Perfect for cozy nights or serving at gatherings with family and friends.

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

Smart Swaps

• Swap andouille sausage for turkey sausage or smoked sausage for a lighter option.
• If you’re looking for a vegetarian version, use plant-based sausage and vegetable broth.
• Can’t find russet potatoes? Substitute with Yukon Gold or red potatoes, although texture might be slightly different.

Directions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Stir occasionally to avoid sticking.
3. Toss in the onion, celery, and red bell pepper, sautéing until softened, approximately 5 minutes.
4. Stir in the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Cook for another minute until fragrant.
5. Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
6. Once the potatoes are soft, stir in the heavy cream and cheddar cheese until melted and creamy. Adjust seasoning if necessary.
7. Serve hot, garnished with chopped parsley.

Pro Tips

• Make-Ahead: This soup keeps well in the fridge for 3-4 days, making it great for meal prep.
• Transport: If you’re taking this soup to a gathering, keep it warm in a slow cooker.
• Re-crisping: If making ahead, when reheating, make sure to stir frequently to prevent sticking.

Variations

1. Spicy Shrimp Variation: Add some peeled shrimp with the potatoes for a seafood twist.
2. Vegetable Variation: Toss in some chopped kale or spinach for an extra nutrition boost.
3. Cheesy Variation: Double the cheese for a more indulgent soup!

Serving Ideas

Serve the soup with warm, crusty sourdough bread to soak up every drop, or alongside a fresh green salad for a balanced meal.

Storage & Reheating

Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove over medium heat, adding a splash of broth or water if it’s too thick.

FAQs

Can I freeze Cajun Potato Soup?
Yes, but the texture of the potatoes may change upon thawing. Best to consume fresh.

Can I use another type of sausage?
Absolutely! Any smoked sausage will work, though the flavor will differ slightly.

How can I make this soup spicier?
Add more cayenne pepper or toss in some diced jalapeños for an extra kick.

Author Note

Creating this Cajun Potato Soup was a delightful journey for me, reminding me of homey meals I grew up with. As a home cook, each recipe is a way to share love and warmth, much like the comforting embrace of this delicious dish. Enjoy cooking it as much as I did!

Cajun Potato Soup

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A deliciously creamy soup made with andouille sausage, fresh veggies, and warm spices, perfect for chilly evenings.

• Total Time: 45 minutes
• Yield: 6 servings

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Stir occasionally to avoid sticking.
3. Toss in the onion, celery, and red bell pepper, sautéing until softened, approximately 5 minutes.
4. Stir in the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Cook for another minute until fragrant.
5. Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
6. Once the potatoes are soft, stir in the heavy cream and cheddar cheese until melted and creamy. Adjust seasoning if necessary.
7. Serve hot, garnished with chopped parsley.

Notes

This soup keeps well in the fridge for 3-4 days, making it great for meal prep. If you’re taking this soup to a gathering, keep it warm in a slow cooker.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun
• Diet: None