Spicy Cajun Potato Soup
Spicy Cajun Potato Soup combines smoked andouille, soft potatoes, and melted cheddar in a creamy Cajun broth. Easy, hearty, and make-ahead friendly!
Ingredients
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 and 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
- ¾ cup (179 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Chopped parsley, for garnish
Instructions
Sausage
- Heat the oil in a large pot over medium heat.
- Add the sausage and cook, stirring now and then, until browned, 3 to 4 minutes.
- Transfer the sausage to a plate and keep the drippings in the pot.
Vegetables
- Add the onion, celery, and bell pepper to the same pot.
- Cook until softened, 5 to 8 minutes.
- Stir in the garlic and cook for 1 minute.
Soup
- Add the Cajun seasoning, salt, black pepper, paprika, cayenne, chicken broth, and potatoes.
- Reduce the heat and simmer for 20 to 25 minutes, until the potatoes are fork-tender.
- Return the sausage to the pot. Stir in the heavy cream and cheddar.
- Simmer for 5 minutes, until the cheese melts and the soup is hot.
- Garnish with parsley and serve warm.