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Cajun Potato Soup

A warm, hearty soup packed with rich flavors, creamy potatoes, and a spicy kick, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon vegetable oil
  • 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 piece red bell pepper, seeded, diced
  • 2 teaspoons garlic, minced
  • 4 cups chicken broth
  • 4 large russet potatoes, peeled, cubed
  • ½ cup heavy whipping cream
  • 1 cup mild cheddar cheese, shredded
  • to taste parsley, chopped for garnish Optional
Seasoning
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

Method
 

Preparation
  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the sliced sausage and cook for about 5 minutes, until browned.
  3. Stir in the onion, celery, and red bell pepper. Cook for 3-4 minutes until the vegetables soften.
  4. Add the minced garlic and cook for another minute.
Cooking
  1. Sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
  2. Pour in the chicken broth and bring to a boil.
  3. 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.
  4. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
  5. Taste and adjust seasoning if needed.
Serving
  1. Serve hot, garnished with chopped parsley.

Notes

For a thicker soup, mash some of the potatoes after cooking. Adjust spices to taste, and feel free to add other vegetables like corn or green beans for extra nutrition. Switch out the sausage for chicken or shrimp for different protein options.