Description
This Cajun Potato Soup is a hearty and flavorful dish that combines spicy andouille sausage with tender potatoes in a rich and creamy broth. Topped with melted cheddar cheese and fresh parsley, it’s the perfect comfort food for any occasion.
Ingredients
Units
Scale
Sausage:
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
Vegetables:
- 1 large onion, diced (about 1 cup)
- 1/2 cup diced celery (about 1 rib)
- 1/2 red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
Soup Base:
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- 1/2 cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Chopped parsley, for garnish
Instructions
- Sauté Sausage: Heat vegetable oil in a large pot over medium heat. Add sausage rounds and cook until browned. Remove and set aside.
- Cook Vegetables: In the same pot, sauté onion, celery, bell pepper, and garlic until softened.
- Add Soup Base: Stir in Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Simmer until potatoes are tender.
- Finish Soup: Stir in heavy cream and cheddar cheese until melted. Serve hot topped with parsley.
Notes
- You can adjust the spice level by increasing or decreasing the amount of cayenne pepper in the soup.
- For a lighter version, you can substitute half-and-half for the heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg