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Cajun Potato Soup

Bowl of Cajun potato soup with andouille sausage and cheddar cheese
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Bold Louisiana-style soup ready in 65 minutes. Smoky andouille sausage, tender potatoes, Cajun spices, and creamy cheddar for ultimate comfort.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 ring (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 garlic, minced
  • 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 chicken broth
  • 4 large russet potatoes, peeled and cubed
  • 1/2 cup heavy whipping cream
  • 1 cup mild cheddar cheese, shredded
  • Parsley, chopped for garnish

Instructions

  1. Heat vegetable oil in large pot over medium heat. Add andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove and set aside.
  2. In same pot over medium heat, add onion, celery, and bell pepper. Cook until softened, about 5-8 minutes, stirring frequently.
  3. Add minced garlic and cook 1 more minute, stirring constantly to prevent burning.
  4. Add Cajun seasoning, salt, pepper, paprika, cayenne, chicken broth, and cubed potatoes. Stir to distribute spices evenly.
  5. Bring to boil, then reduce heat to low and simmer 20-25 minutes until potatoes are fork-tender, stirring occasionally.
  6. Return browned sausage to pot along with heavy cream and shredded cheddar. Stir until cheese melts completely.
  7. Let soup simmer additional 5 minutes until heated through and flavors meld.
  8. Taste and adjust seasoning, adding more Cajun seasoning or cayenne for extra heat if desired.
  9. Remove from heat and let rest 1-2 minutes. Ladle into bowls and garnish with chopped parsley.

Notes

  • Andouille is spicy, smoked pork sausage from Cajun cuisine. Kielbasa or smoked bratwurst can substitute but may lack spiciness.
  • For milder version, reduce Cajun seasoning, cayenne pepper, or andouille sausage amount. Can make own Cajun seasoning if needed.
  • Chicken stock can substitute broth but adjust salt accordingly. Russet potatoes preferred for texture and flavor absorption.
  • Yukon gold or red potatoes can substitute. Cheese can be served on side for guests to add as preferred.

Nutrition

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