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Cajun Potato Soup With Andouille Sausage

Hearty Cajun Potato Soup With Andouille Sausage Delight

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A comforting Cajun Potato Soup with Andouille sausage, delivering flavor and warmth in every spoonful.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Vegetable Oil Olive oil or butter are great substitutes.
  • 1 pound Andouille Sausage Smoked sausage works for a milder taste.
  • 1 cup Onion Diced; shallots can be swapped if needed.
  • 1/2 cup Celery Diced; no substitutes needed.
  • 1/2 Red Bell Pepper Seeded and diced; green bell pepper can offer a sharper taste.
  • 2 teaspoons Garlic Minced; fresh cloves are preferred.
  • 1 teaspoon Cajun Seasoning Adjust to your heat preference.
  • 1/2 teaspoon Kosher Salt Fine salt can be used, but adjust the amount accordingly.
  • 1/2 teaspoon Black Pepper Customize according to your taste.
  • 1/2 teaspoon Paprika Smoked paprika could give an even deeper taste.
  • 1/4 teaspoon Cayenne Pepper Adjust to taste or omit for a milder soup.
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 4 medium Russet Potatoes Peeled and cubed; no substitutes required.
  • 1/2 cup Heavy Whipping Cream Half-and-half is a lighter alternative.
  • 1 cup Mild Cheddar Cheese Shredded; other melting cheeses can work.
  • Parsley Chopped for garnish; optional but recommended.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced andouille sausage and cook for about 3-4 minutes, until browned. Remove and set aside.
  2. In the same pot, add 1 cup of diced onion, 1/2 cup of diced celery, and 1/2 of a red bell pepper. Sauté for 5-8 minutes, then stir in minced garlic and cook for an additional minute.
  3. Add 1 teaspoon of Cajun seasoning, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. Stir well, then pour in 4 cups of chicken broth and add the cubed potatoes.
  4. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cover, cooking for 20-25 minutes or until potatoes are fork-tender.
  5. Return the sausage to the pot, stir in 1/2 cup of heavy whipping cream and 1 cup of shredded cheddar cheese. Simmer for an additional 5 minutes, stirring gently until creamy.
  6. Ladle into bowls and garnish with chopped parsley. Serve warm with bread or salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 34gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Choose high-quality andouille sausage for the best flavor. Store leftovers in an airtight container for up to 3 days in the fridge.

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