Creamy Cajun Potato Soup Andouille
A warm and hearty soup featuring creamy potatoes, spicy Cajun flavors, and savory andouille sausage, perfect for chilly days and family dinners.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 13.5 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced (about 1 cup)
- 1/2 cup diced celery (about 1 rib)
- 1/2 large red bell pepper, seeded and diced
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- 1/2 cup heavy whipping cream
- 1 cup shredded mild cheddar cheese
- 1/4 cup chopped parsley, for garnish For serving
Spices
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper Adjust for spiciness
Instructions
Preparation
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the andouille sausage and cook until browned, about 5 to 7 minutes.
- Remove the sausage and set aside.
- In the same pot, sauté the onion, celery, and red bell pepper until softened, about 5 minutes.
- Stir in the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper, cooking for another minute.
Cooking
- Pour in the chicken broth and bring to a boil.
- Add the cubed potatoes and simmer until tender, about 15 to 20 minutes.
- Reduce heat to low, stir in the heavy whipping cream and cheddar cheese until melted.
- Return the browned sausage to the pot and heat through.
Serving
- Ladle soup into bowls and garnish with chopped parsley.
- Serve hot, possibly with crusty French bread or oyster crackers.
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Notes
For personalization, consider offering toppings like additional cheese, hot sauce, or crispy fried onions. Store leftovers in an airtight container in the refrigerator for up to four days or freeze for three months.