Name: Creamy Cajun Potato Soup with Andouille Sausage Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 13.5 ounces andouille sausage, sliced into 1/4-inch rounds; 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 minced garlic; 1 teaspoon Cajun seasoning; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 4 cups chicken broth; 4 large russet potatoes, peeled and cubed; 1/2 cup heavy whipping cream; 1 cup shredded mild cheddar cheese; Chopped parsley, for garnish

Introduction

This Creamy Cajun Potato Soup with Andouille Sausage is a comforting and flavorful dish perfect for chilly evenings. Loaded with tender russet potatoes, smoky sausage, and a medley of spices, it offers a smooth, cheesy broth with just the right amount of heat. Ideal for cozy meals or casual gatherings, every spoonful brings warmth and satisfaction.

A bowl filled with a creamy orange soup made of chopped potatoes and round slices of browned sausage, both spread evenly in the bowl. The soup has small green parsley leaves sprinkled on top, adding a bright contrast to the dish. The bowl is white with small dark speckles and it sits on a beige cloth, with some green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil

13.5 ounces andouille sausage, sliced into 1/4-inch rounds

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 minced garlic

1 teaspoon Cajun seasoning

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

4 cups chicken broth

4 large russet potatoes, peeled and cubed

1/2 cup heavy whipping cream

1 cup shredded mild cheddar cheese

Chopped parsley, for garnish

Instructions

Step 1: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage from the pot and set aside.

Step 2: Add diced onion, celery, and red bell pepper to the pot and cook until softened, about 5 minutes.

Step 3: Stir in minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.

Step 4: Pour in chicken broth and bring to a boil. Add the cubed potatoes and cook until tender, about 15 to 20 minutes.

Step 5: Reduce heat to low and stir in heavy whipping cream and shredded cheddar cheese until melted and smooth.

Step 6: Return browned andouille sausage to the pot and heat through.

Step 7: Ladle soup into bowls, garnish with chopped parsley, and serve hot.

Tips & Variations

Sear the sausage well to develop a rich, smoky flavor.

Use freshly grated cheddar cheese for a smoother melt and creamier texture.

Adjust the cayenne pepper or add hot sauce to increase spice levels to your liking.

Substitute andouille sausage with kielbasa or smoked chorizo for a different flavor twist.

For a thicker soup, mash some of the potatoes before adding cream and cheese.

Replace heavy cream with half-and-half or whole milk for a lighter version.

Vegetarian option: omit sausage and add smoked mushrooms or extra vegetables for depth.

FAQs

Which sausage can be used as an alternative to andouille?

Kielbasa or smoked chorizo make excellent substitutes, providing robust and smoky flavor profiles.

How can I make this soup spicier?

Increase the amount of cayenne pepper or add a few dashes of hot sauce according to your spice preference.

Dinner

Creamy Cajun Potato Soup with Andouille Sausage Recipe