Description
A comforting bowl of Cajun potato soup featuring andouille sausage, creamy potatoes, and vibrant vegetables, perfect for cozy nights.
Ingredients
- 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 minced garlic
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) shredded mild cheddar cheese
- Parsley, chopped for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the sliced andouille sausage and cook until browned, about 5 minutes.
- Introduce the diced onion, celery, and red bell pepper. Sauté until softened, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir until fragrant, about 1 minute.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil.
- Lower the heat, cover the pot, and let it simmer for 20 minutes or until the potatoes are tender.
- Stir in the heavy whipping cream and shredded cheddar cheese until melted and creamy.
- Garnish with chopped parsley before serving.
Notes
Feel free to add other vegetables or proteins for variety. This soup can also be made vegetarian by substituting andouille sausage with plant-based options and using vegetable broth.
