Cajun Potato Soup
A creamy and hearty soup that combines the rich, spicy flavors of Cajun cuisine with tender potatoes and andouille sausage, perfect for chilly evenings or gatherings.
Ingredients
Main Ingredients
- 1 lb andouille sausage, sliced For a smoky flavor
- 4 large potatoes, diced Russet or Yukon Gold are preferred
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream For a creamy texture
- 1 cup shredded cheddar cheese For added richness
- 1 tablespoon Cajun seasoning Adjust based on taste preference
- to taste Salt and pepper
- for garnish Chopped green onions Optional, for added flavor
Instructions
Cooking the Sausage
- Heat a large pot over medium heat and add the sliced andouille sausage. Cook for about 5-7 minutes until browned.
Sautéing the Vegetables
- Add the chopped onion, minced garlic, bell pepper, and celery to the pot. Sauté for another 5-7 minutes until tender and aromatic.
Adding the Rest of the Ingredients
- Stir in the diced potatoes, pour in the chicken or vegetable broth, and add the Cajun seasoning along with salt and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes until the potatoes are fork-tender.
Final Touches
- Stir in the heavy cream and shredded cheddar cheese. Continue cooking until the cheese has melted and everything is heated through.
Serving
- Ladle the soup into bowls and garnish with chopped green onions if desired. Serve with crusty bread or a fresh salad.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating. Adjust seasoning and liquid as needed when reheating.