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Spicy Cajun Potato Soup – Comfort in Every Bite

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A rich, hearty, and creamy Cajun potato soup featuring smoky andouille sausage, tender potatoes, and a blend of Cajun spices for a comforting and spicy meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 celery stalks, finely diced
  • 1 medium red bell pepper, diced
  • 2 large garlic cloves, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 ½ pounds russet potatoes, peeled and cubed
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, grated
  • A handful fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sliced andouille sausage and cook until browned. Remove and set aside.
  2. In the same pot, melt butter and sauté onion, celery, and red bell pepper until softened, about 5 minutes.
  3. Add minced garlic, Cajun seasoning, and dried oregano; cook for 1 minute until fragrant.
  4. Stir in Worcestershire sauce and sprinkle flour over the vegetables. Cook, stirring constantly, for 2 minutes to form a roux.
  5. Gradually whisk in chicken stock, ensuring no lumps form.
  6. Add peeled and cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 20-25 minutes.
  7. Return browned sausage to the pot and stir to combine.
  8. Stir in heavy cream and grated cheddar cheese until cheese is melted and soup is creamy.
  9. Season with salt and freshly ground black pepper to taste.
  10. Garnish with chopped fresh parsley before serving.

Notes

For a creamier texture, use Yukon Gold potatoes instead of russet. Adjust the Cajun seasoning to control the spice level. Browning the sausage adds extra flavor but can be skipped for a quicker version.

Nutrition

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