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Cajun Potato Soup Recipe

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4 from 2 reviews

This hearty Cajun Potato Soup combines flavorful andouille sausage with tender russet potatoes, aromatic vegetables, and a creamy, cheesy broth seasoned with a blend of Cajun spices. Perfect for a cozy meal, this soup delivers a comforting Cajun-inspired taste with a smooth rich texture.

Ingredients

Meat

  • 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
  • 4 large russet potatoes, peeled and cubed
  • Parsley, chopped for garnish

Liquids & Dairy

  • 1 tablespoon vegetable oil
  • 4 cups (960 g) chicken broth
  • ½ cup (119 g) heavy whipping cream
  • 1 cup (113 g) mild cheddar cheese, shredded

Spices & Seasonings

  • 2 teaspoons Cajun seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

Instructions

  1. Brown the sausage: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and fragrant, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate or bowl.
  2. Sauté the vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften, about 5-8 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  3. Add spices and broth: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetables. Pour in the chicken broth and add the peeled and cubed potatoes. Reduce the heat to a simmer.
  4. Simmer the soup: Let the soup simmer gently for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
  5. Add sausage, cream, and cheese: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Continue to simmer for 5 more minutes, or until the soup is heated through and the cheese is fully melted and integrated.
  6. Garnish and serve: Ladle the soup into bowls, garnish with chopped parsley, and serve warm for a delicious, comforting meal.

Notes

  • For a spicier soup, increase the cayenne pepper slightly, or add hot sauce to taste.
  • Russet potatoes work best due to their starchy texture, which helps thicken the soup.
  • Can be made gluten-free by ensuring the Cajun seasoning contains no gluten additives and using gluten-free chicken broth.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
  • For a thicker consistency, mash some of the potatoes directly in the pot before adding the cream and cheese.

Find it online: https://cookedbygrace.com/cajun-potato-soup-recipe/