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Cajun Potato Soup with Sausage Recipe

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4.5 from 72 reviews

This hearty Cajun Potato Soup is a flavorful blend of spicy and creamy elements, featuring smoky andouille sausage, vibrant vegetables, and tender russet potatoes simmered in a savory broth. Enhanced with Cajun seasoning and a touch of cream and cheddar cheese, this comforting soup is perfect for a cozy meal with a kick.

Ingredients

Scale

Sausage

  • 1 tablespoon vegetable oil
  • 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds

Vegetables

  • 1 large onion, diced (about 1 cup)
  • ½ cup diced celery (about 1 rib)
  • ½ red bell pepper, seeded, diced
  • 2 teaspoons garlic, minced

Soup

  • 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

Instructions

  1. Cook the sausage: Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the sliced andouille sausage rounds and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the rendered fat for the next step.
  2. Sauté the vegetables: In the same pot with the sausage fat, add the diced onion, celery, and red bell pepper. Sauté over medium heat until the vegetables are softened, roughly 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
  3. Add spices and liquids: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetables, allowing the spices to toast for about 1 minute. Pour in the chicken broth and bring the mixture to a boil.
  4. Cook the potatoes: Add the peeled and cubed russet potatoes to the boiling broth. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  5. Blend the soup (optional): For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot, or transfer half of the soup to a blender and puree until smooth, then return to the pot. Leave some potato chunks for texture.
  6. Add cream, cheese, and sausage: Stir in the heavy whipping cream and shredded cheddar cheese until melted and incorporated. Return the cooked andouille sausage to the pot, heating through for 2-3 minutes on low heat.
  7. Garnish and serve: Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread or crackers if desired.

Notes

  • Adjust cayenne pepper quantity to control the heat level to your preference.
  • For a thicker soup, blend more potatoes or add a tablespoon of flour before adding broth.
  • Use smoked paprika for added depth of flavor.
  • Leftover soup stores well in the refrigerator for up to 3 days.
  • Use low-fat cream or milk to reduce calories if desired.
  • Andouille sausage can be substituted with kielbasa or smoked sausage if unavailable.

Find it online: https://amandafood.com/cajun-potato-soup-with-sausage-recipe/