Description
A soulful Cajun potato soup featuring tender potatoes, smoky sausage, and a blend of spices that warms the heart.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage, sliced
- 1 large onion, diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 large russet potatoes, cubed
- 1 cup heavy whipping cream
- 1 cup mild cheddar cheese, shredded
- 2 tablespoons parsley, chopped
Instructions
- In a large pot, heat vegetable oil over medium heat. Add sliced andouille sausage and cook for about 5 minutes until browned and fragrant.
- Toss in the diced onion, celery, and red bell pepper. Sauté for another 5 minutes, or until the vegetables are soft, stirring frequently.
- Add minced garlic and sauté for an additional minute, allowing the aroma to fill your kitchen.
- Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper, stirring well to coat the vegetables and sausage.
- Pour in chicken broth and add the cubed russet potatoes. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes, until the potatoes are tender.
- Stir in the heavy whipping cream and shredded cheddar cheese, allowing it to melt and blend, making the soup rich and creamy.
- Stir in fresh parsley before serving for an added burst of color and flavor.
Notes
For a lighter version, use half-and-half or non-dairy cream alternatives. This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg