Description
Creamy Cajun Potato Soup with Andouille Sausage is a comforting and flavorful dish combining smoky andouille sausage, tender russet potatoes, and a creamy cheesy broth enlivened by a blend of Cajun spices. Perfect for chilly evenings, this soup offers a smooth, rich texture complemented by sautéed vegetables and fresh parsley garnish.
Ingredients
Scale
Main 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
- Sauté Sausage: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced andouille sausage and cook for about 5 to 7 minutes, stirring occasionally until the sausage is browned and smoky. Remove the sausage from the pot and set aside to prevent overcooking.
- Cook Aromatics: In the same pot with the flavorful drippings, add diced onion, celery, and red bell pepper. Cook for about 5 minutes over medium heat until the vegetables soften and the onions turn translucent, forming a flavorful base.
- Season Base: Lower the heat to medium-low. Stir in minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Cook while stirring constantly for about 1 minute to toast and awaken the spices and garlic.
- Simmer Potatoes: Pour in the chicken broth and bring the mixture to a gentle boil. Add the peeled and cubed potatoes and simmer for 15 to 20 minutes until the potatoes are tender and easily pierced with a fork but not disintegrating.
- Finish Soup: Reduce the heat to low. Stir in the heavy whipping cream and shredded cheddar cheese. Continue stirring gently until the cheese melts completely, resulting in a creamy, smooth broth.
- Add Sausage and Garnish: Return the browned andouille sausage to the pot. Heat through for 3 to 5 minutes to allow flavors to meld. Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread or crackers.
Notes
- Adjust cayenne pepper or add hot sauce for extra spiciness to taste.
- Substitute andouille sausage with kielbasa or chorizo for a different smoky flavor.
- Mash some of the cooked potatoes before adding cream and cheese to thicken the soup.
- For a lighter version, replace heavy cream with half-and-half or use low-fat cheese.
- Store leftovers in airtight containers in the refrigerator for up to 3 days; reheat gently on the stovetop to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun soup, potato soup, andouille sausage, creamy soup, easy soup recipe, comfort food, spicy soup, cheesy soup
