Ingredients
Meat and Oil
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
- 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
- 4 large russet potatoes, peeled and cubed
Seasonings and Dairy
- 2 teaspoons Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
Garnish
- Parsley, chopped for garnish
Instructions
- Brown the Sausage: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate or bowl.
- Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Broth: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the peeled and cubed potatoes to the pot. Reduce the heat to low and simmer the soup for 20-25 minutes until the potatoes are tender and easily pierced with a fork.
- Combine and Finish: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Let the soup simmer for another 5 minutes, stirring occasionally, until the cheese is completely melted and the soup is heated through.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the rich, comforting flavors of this Cajun-style potato soup.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adjust the cayenne pepper amount to control the soup’s spiciness.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use mild cheddar for a creamier finish or sharper cheddar for more intense flavor.
- Use a heavy-bottomed pot for even cooking and to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun