Print

Fall-Inspired Hearty Cajun Potato Soup

Print Recipe

A creamy, spicy Cajun potato soup featuring tender potatoes, andouille sausage, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a comforting fall meal.

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 and 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 chicken broth
  • 4 large russet potatoes, peeled and cubed
  • ½ cup heavy whipping cream
  • 1 cup mild cheddar cheese, shredded
  • Chopped parsley for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add andouille sausage slices and cook until browned. Remove sausage and set aside.
  2. In the same pot, add diced onion, celery, red bell pepper, and minced garlic. Cook until vegetables are softened, about 5 minutes.
  3. Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Cook for 1 minute to release flavors.
  4. Add chicken broth and cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 25-30 minutes.
  5. Return cooked sausage to the pot. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
  6. Adjust seasoning to taste. Garnish with chopped parsley before serving.

Notes

For best results, use russet potatoes peeled and cubed to ensure they become tender within the cooking time. Adjust the cayenne pepper to control the spice level. This soup freezes well if cooled completely before freezing; add heavy cream when reheating to maintain creaminess.

Nutrition

Find it online: https://www.rapidrecipes.blog/fall-inspired-hearty-cajun-potato-soup/