Description
A hearty and creamy potato soup with rich Cajun flavors, perfect for warming up on cold days.
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 over medium heat.
- Add the andouille sausage and cook until browned, about 5-7 minutes.
- Stir in the diced onion, celery, and red bell pepper. Cook until the vegetables are soft, about 5 minutes.
- Add the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir well for about a minute.
- Pour in the chicken broth and bring to a boil.
- Add the cubed potatoes and reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are done, stir in the heavy whipping cream and shredded cheddar cheese until well combined.
- Heat through, then serve hot, garnished with fresh parsley.
Notes
For a thicker soup, mash some of the potatoes after cooking. Customize with different sausage or cheese types.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg