Description
A warm and hearty bowl of Cajun Potato Soup filled with creamy potatoes and zesty andouille sausage, spiced to perfection.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded, diced
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and brown for a few minutes.
- Add diced onion, celery, and red bell pepper. Sauté for 5-7 minutes until softened, then stir in garlic and spices, cooking for an additional minute.
- Pour in the chicken broth and add the cubed potatoes. Stir and bring to a gentle boil, then reduce to a simmer for 20-25 minutes until potatoes are tender.
- Stir in the heavy whipping cream and shredded cheddar cheese, letting them melt into the soup. Simmer for another 5 minutes, adjusting seasoning as needed.
- Ladle the soup into bowls, garnish with fresh parsley and serve warm.
Notes
For a vegetarian version, substitute andouille sausage with a plant-based alternative and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg