Cajun Potato Sausage Soup (Print)
Spicy sausage, creamy potatoes, and cheddar combine in a comforting Southern-inspired soup.
# Ingredients:
→ Sausage
01 -
1 tablespoon vegetable oil
02 -
1 ring (380 g) andouille sausage, sliced into 6 mm rounds
→ Vegetables
03 -
1 large onion, diced (approximately 120 g)
04 -
60 g diced celery (about 1 medium rib)
05 -
60 g red bell pepper, seeded and diced
06 -
2 teaspoons garlic, minced
→ Soup Base
07 -
1 teaspoon Cajun seasoning
08 -
0.5 teaspoon kosher salt
09 -
0.5 teaspoon ground black pepper
10 -
0.5 teaspoon paprika
11 -
0.25 teaspoon cayenne pepper
12 -
960 ml chicken broth
13 -
4 large russet potatoes, peeled and cubed (about 1.2 kg)
14 -
120 ml heavy whipping cream
15 -
113 g mild cheddar cheese, shredded
16 -
Chopped fresh parsley for garnish
# Steps:
01 -
Heat vegetable oil in a large pot over medium heat. Add andouille sausage and cook, stirring occasionally, until evenly browned, about 3–4 minutes. Remove sausage from the pot and set aside.
02 -
In the same pot over medium heat, add diced onion, celery, and red bell pepper. Cook, stirring, until softened, 5–8 minutes. Stir in minced garlic and cook for 1 additional minute.
03 -
Add Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.
04 -
Return browned sausage to the pot. Add heavy cream and shredded cheddar cheese. Simmer for 5 minutes or until soup is heated through and cheese is melted. Adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley. Serve warm.
# Notes:
01 -
For extra richness, blend a portion of the cooked potatoes before adding the sausage, cream, and cheese.