Cajun Potato Soup
A warm and hearty soup combining rich Cajun flavors with creamy potatoes, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 ring andouille sausage, sliced into ¼-inch rounds (13.5 ounces)
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ each 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 chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream
- 1 cup mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced andouille sausage and cook until browned.
- Stir in the diced onion, celery, and red bell pepper. Cook until the vegetables are tender.
- Add the garlic and cook for another minute.
- Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper.
- Pour in the chicken broth and bring to a boil.
- Add the cubed potatoes and reduce the heat to low. Let it simmer for about 15-20 minutes or until the potatoes are tender.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with chopped parsley.
Notes
Cajun Potato Soup is best served hot. Pair it with crusty bread or warm biscuits for a satisfying meal. For a thicker soup, mash some of the potatoes with a fork before adding the cream.