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Cajun Potato Soup

Cajun Potato Soup is a warm, spicy, and creamy dish made with potatoes, andouille sausage, and Cajun spices, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Cajun
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon vegetable oil Can substitute with olive oil or butter.
  • 1 ring andouille sausage, sliced into ¼-inch rounds Smoked sausage or turkey sausage can be used as a substitute.
  • 1 large onion, diced Approximately 1 cup.
  • ½ cup diced celery About 1 rib.
  • ½ cup red bell pepper, seeded and diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt Adjust to taste.
  • ½ teaspoon black pepper Adjust to taste.
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper Adjust for heat preference.
  • 4 cups chicken broth Can substitute with vegetable broth.
  • 4 large russet potatoes, peeled and cubed
  • ½ cup heavy whipping cream Can substitute with half-and-half or coconut milk for a lighter version.
  • 1 cup mild cheddar cheese, shredded Can use any cheese like Monterey Jack.
  • Parsley, chopped For garnish.

Method
 

Preparation
  1. Peel and cube the potatoes. Dice the onion, celery, and red pepper. Slice the sausage and mince the garlic.
Cooking
  1. Heat oil in a large pot over medium heat.
  2. Add sausage and brown for 3–4 minutes.
  3. Add onion, celery, and red pepper. Cook for 5 minutes until soft.
  4. Stir in garlic and spices. Cook for 1 minute.
  5. Add chicken broth and potatoes. Bring to a boil, then lower the heat and simmer for 15–20 minutes until potatoes are tender.
  6. Mash some potatoes in the pot for thickness, leaving some pieces whole.
  7. Stir in heavy whipping cream and cheese, and heat gently until the cheese melts.
Serving
  1. Ladle soup into bowls. Sprinkle chopped parsley on top. Serve hot with bread or crackers.

Notes

Cool the soup to room temperature before storing. It lasts in the fridge for up to 3–4 days or can be frozen for up to 3 months. Consider using russet potatoes for a creamy texture, and adjust heat levels with cayenne and Cajun seasoning.