Cajun Potato Sausage Soup (Print)
Smoked sausage and Cajun spices combine with potatoes and creamy cheddar for a flavor-packed bowl.
# Ingredients:
→ Sausage
01 -
1 tablespoon (15 ml) vegetable oil
02 -
1 ring (380 g) andouille sausage, sliced into 6 mm rounds
→ Vegetables
03 -
1 large onion, diced (approximately 150 g)
04 -
1 rib celery, diced (approximately 65 g)
05 -
1/2 red bell pepper, seeded and diced (approximately 75 g)
06 -
2 teaspoons (6 g) garlic, minced
→ Soup Base
07 -
1 teaspoon (2 g) Cajun seasoning
08 -
1/2 teaspoon (3 g) kosher salt
09 -
1/2 teaspoon (1 g) black pepper
10 -
1/2 teaspoon (1 g) paprika
11 -
1/4 teaspoon (0.5 g) cayenne pepper
12 -
960 ml chicken broth
13 -
4 large russet potatoes, peeled and cubed (approximately 900 g)
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 sliced andouille sausage and cook, stirring occasionally, until browned, approximately 3 to 4 minutes. Remove sausage with a slotted spoon and reserve on a plate.
02 -
In the same pot, add diced onion, celery, and red bell pepper. Sauté over medium heat until vegetables are softened, about 5 to 8 minutes. Stir in minced garlic and cook for 1 additional minute.
03 -
Incorporate Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Reduce heat and simmer uncovered for 20 to 25 minutes, or until potatoes are easily pierced with a fork.
04 -
Return browned sausage to the pot. Stir in heavy whipping cream and shredded cheddar cheese. Simmer an additional 5 minutes until the cheese is melted and the soup is creamy. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
For a milder soup, reduce the amount of cayenne pepper or use a mild andouille sausage.