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Creamy Cajun Potato Soup

A hearty and creamy soup infused with the zesty flavors of Cajun cuisine, featuring Andouille sausage and fresh vegetables that create a satisfying comfort 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: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Vegetable oil Can substitute with olive oil or butter.
  • 12 ounces Andouille sausage Provides smoky flavor; swap for kielbasa or chorizo if preferred.
  • 1 medium Onion Essential for a hearty base.
  • 2 stalks Celery Forms part of the mirepoix mix.
  • 1 medium Red bell pepper Enhances sweetness and color.
  • 3 cloves Garlic Infuses aromatic depth.
  • 2 tablespoons Cajun seasoning Adjust to taste.
  • 1 teaspoon Kosher salt Essential for flavor.
  • 1 teaspoon Black pepper Adds warmth.
  • 1 teaspoon Paprika Contributes sweetness.
  • 1/4 teaspoon Cayenne pepper Adjust based on spice preference.
  • 4 cups Chicken broth Opt for vegetable broth for a vegetarian version.
  • 2 large Russet potatoes Peeled and cubed.
  • 1 cup Heavy whipping cream Can substitute with half-and-half.
  • 1 cup Mild cheddar cheese Use dairy-free cheese if needed.
  • 1/4 cup Chopped parsley For garnish.

Method
 

Preparation
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the Andouille sausage, cooking until it’s browned and the fat has rendered, about 5-7 minutes.
  3. Add the diced onion, celery, and red bell pepper. Sauté for about 5 minutes until they start to soften. Stir in the garlic and cook for an additional minute.
  4. Sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to coat the vegetables and sausage.
  5. Slowly add the chicken broth, scraping up any browned bits from the bottom of the pot.
  6. Stir in the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  7. Stir in the heavy cream and cheese, cooking until the cheese has melted and the soup is creamy, about 5 minutes more.
  8. Remove from heat, sprinkle with freshly chopped parsley, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or cream to restore texture. Freeze for up to 3 months without cream until reheating.