Description
This Creamy Cajun Potato Soup is a comforting and flavorful dish featuring tender potatoes, smoky andouille sausage, and a rich blend of Cajun spices. Made creamy with heavy cream and cheddar cheese, it’s perfect for a hearty meal that warms you up from the inside out.
Ingredients
Meat
- 3 oz andouille sausage, cut on the diagonal into oval coins
Vegetables
- 1 medium onion, diced
- 1 red bell pepper, diced (ribs and seeds removed)
- 1 rib celery, diced
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 3 cloves garlic, minced
Dairy
- 2 tablespoons butter
- ¾ cup heavy cream
- 1 cup cheddar cheese, freshly shredded (plus extra for garnish)
Pantry Items
- ½ tablespoon olive oil
- 2 tablespoons flour
- 4 cups low sodium chicken broth
- 1 ½ teaspoons Cajun seasoning
- ½ teaspoon coarse ground pepper
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- ½ teaspoon smoked paprika
- ¼ cup chopped parsley (plus extra for garnish)
Instructions
- Brown the sausage: Heat olive oil in a large Dutch oven or stock pot over medium heat. Add the andouille sausage coins and brown on both sides until nicely caramelized. Remove the sausage and set aside on a plate.
- Sauté the vegetables: To the same pot, add butter and let it melt. Add diced onion, red bell pepper, and celery. Cook for about 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add flour and garlic: Sprinkle the flour and minced garlic over the softened vegetables. Stir constantly for 1 to 2 minutes to cook the flour and release the garlic’s aroma, helping to create a thickened base for the soup.
- Incorporate broth and seasonings: Slowly whisk in the chicken broth to the pot, stirring constantly until the mixture is smooth and free of lumps. Add the cubed potatoes, browned sausage, Cajun seasoning, coarse ground pepper, salt, crushed red pepper, and smoked paprika. Bring the soup to a boil, then reduce heat and let it gently simmer for 15 to 20 minutes, or until potatoes are tender when pierced with a fork.
- Finish with cream and cheese: Stir in the heavy cream, freshly shredded cheddar cheese, and chopped parsley. Continue cooking for 2 to 3 minutes, stirring constantly, until the soup is creamy and the cheese has melted thoroughly.
- Serve: Ladle the warm soup into bowls. Garnish with additional cheddar cheese and parsley if desired, and enjoy the comforting flavors of this hearty Cajun potato soup.
Notes
- You can adjust the seasoning levels according to your heat preference by reducing or increasing the crushed red pepper and Cajun seasoning.
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop gently to avoid curdling the cream.
- Using low sodium chicken broth allows better control over the saltiness of the soup.
- If you prefer a smoother soup, blend a portion of it before adding the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
