Cajun Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 12 oz andouille sausage sliced
- 4 medium russet potatoes peeled and cubed
- 1 large onion diced
- 2 stalks celery chopped
- 1 red bell pepper diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: shredded cheddar cheese and sliced green onions for garnish
Instructions
Saute The Sausage
- Heat olive oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
Cook The Vegetables
- In the same pot, add onions, celery, and bell pepper. Sauté for 5 minutes until they soften. Add garlic and cook for another minute until fragrant.
Add Potatoes And Broth
- Add cubed potatoes to the pot along with chicken broth. Stir well, bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
Add Seasoning And Cream
- Stir in Cajun seasoning, smoked paprika, salt, and pepper. Pour in the heavy cream, stirring to combine. Return the sausage to the pot and let the soup simmer for another 10 minutes to blend the flavors.
Adjust Seasoning And Serve
- Taste and adjust seasoning if needed. Ladle the soup into bowls and top with cheddar cheese and green onions, if desired.
Notes
This Cajun potato soup offers the perfect balance of spice and creaminess. If you’re looking for a more indulgent version, feel free to add extra cheese or a dollop of sour cream to each bowl.
The sausage brings a smoky depth that pairs perfectly with the heat of Cajun seasoning. Adjust the seasoning according to your preference to enjoy a personalized bowl of comfort.