Spicy Cajun Potato Soup
This warm and comforting Spicy Cajun Potato Soup mixes rich flavors with a delightful kick, featuring andouille sausage and a variety of vegetables for a taste of Louisiana.
Ingredients
Main Ingredients
- 1 ring andouille sausage, sliced into 1/4-inch rounds Approximately 13.5 ounces or 383 grams
- 4 large russet potatoes, peeled and cubed About 4 cups once cubed
- 4 cups chicken broth About 960 grams
- 1 cup mild cheddar cheese, shredded Approximately 113 grams
- 1 large onion, diced About 1 cup
- 1/2 cup diced celery About 1 rib
- 1/2 medium red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy whipping cream Approximately 119 grams
Instructions
Preparation
- Heat vegetable oil in a large pot over medium heat.
- Add the sliced andouille sausage and sear for about 3 to 4 minutes until golden brown. Transfer to a separate plate.
- In the same pot, add diced onions, celery, and red bell pepper. Sauté for 5 to 8 minutes until softened and translucent.
- Add minced garlic and sauté for another minute.
- Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir well to coat the vegetables.
Cooking
- Pour in the chicken broth and add the cubed russet potatoes. Stir and reduce heat to a gentle simmer.
- Allow the soup to cook for 20 to 25 minutes, or until potatoes are tender.
- Reintroduce the browned sausage back into the pot.
- Stir in the heavy cream and shredded cheddar cheese. Let it simmer for another 5 minutes until the cheese melts.
Serving
- Remove from heat and garnish with freshly chopped parsley. Serve hot.
Notes
Serve with crusty bread or a side salad for a complete meal. Customize spice levels with hot sauce on the side, if desired.