why make this recipe
Cajun Potato Soup is a warm, hearty dish that brings comfort and flavor to your table. It’s packed with rich tastes, a nice kick from spices, and creamy goodness from the potatoes and cheese. This soup is perfect for chilly days or when you’re looking for something filling and delicious.
how to make Cajun Potato Soup
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, diced
- 2 teaspoons garlic, minced
- 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, cubed
- ½ cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Directions
- Heat the vegetable oil in a large pot over medium heat.
- Add the sliced sausage and cook for about 5 minutes, until browned.
- Stir in the onion, celery, and red bell pepper. Cook for 3-4 minutes until the vegetables soften.
- Add the minced garlic and cook for another minute.
- Sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
- Pour in the chicken broth and bring to a boil.
- Add the cubed potatoes to the pot and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley.
how to serve Cajun Potato Soup
Cajun Potato Soup is best served hot. Ladle it into bowls and sprinkle some fresh parsley on top. You can add extra cheese or a splash of hot sauce for more flavor. It pairs well with crusty bread or a simple green salad.
how to store Cajun Potato Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for 3-4 days. You can also freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on the stove until heated through.
tips to make Cajun Potato Soup
- For a thicker soup, mash some of the potatoes after cooking.
- Feel free to adjust the spices to suit your taste. You can reduce the cayenne if you prefer less heat.
- Add other vegetables like corn or green beans for extra nutrition.
variation
You can switch out the sausage for chicken or shrimp if you want a different protein. Use vegan sausage for a vegetarian version. For a lighter soup, you can replace heavy cream with milk or a non-dairy alternative.
FAQs
-
Can I make this soup in a slow cooker?
Yes, you can. Sauté the sausage and veggies in a pan before adding them to the slow cooker with the broth and potatoes. Cook on low for 6-8 hours. -
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free chicken broth. -
Can I add more vegetables to the soup?
Absolutely! Feel free to add any veggies you like, such as carrots, green beans, or spinach for added color and nutrition.
Cajun Potato Soup
Ingredients
Method
- Heat the vegetable oil in a large pot over medium heat.
- Add the sliced sausage and cook for about 5 minutes, until browned.
- Stir in the onion, celery, and red bell pepper. Cook for 3-4 minutes until the vegetables soften.
- Add the minced garlic and cook for another minute.
- Sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
- Pour in the chicken broth and bring to a boil.
- Add the cubed potatoes to the pot and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley.