Cajun Potato Soup
A hearty and creamy Cajun Potato Soup featuring andouille sausage, tender potatoes, and a blend of aromatic vegetables. Perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb andouille sausage, sliced Can substitute with turkey or chicken sausage for a lighter option.
- 4 large potatoes, diced Idaho or Yukon Gold are recommended.
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped Any color (red, green, or yellow) works.
- 3 cloves garlic, minced
- 4 cups chicken broth Use homemade or low-sodium for better flavor control.
- 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option.
- 1 cup cheddar cheese, shredded Sharp cheddar will add more flavor.
- 2 tsp Cajun seasoning Can be store-bought or homemade.
- Salt and pepper to taste
Instructions
Preparation
- In a large pot over medium heat, add the sliced andouille sausage. Cook for about 5-7 minutes until browned, then remove and set aside.
- In the same pot, sauté the chopped onion, celery, bell pepper, and minced garlic for about 5-7 minutes until soft and translucent.
- Add the diced potatoes to the pot and stir. Pour in the chicken broth and bring to a boil. Then reduce heat and let simmer for 15-20 minutes until the potatoes are fork-tender.
- Stir in the Cajun seasoning, heavy cream, and cheddar cheese until well blended. Heat through until the cheese has melted.
- Return the browned sausage to the pot. Season the soup with salt and pepper as needed and let simmer for another 5 minutes.
Notes
For an added kick, consider adding a dash of hot sauce before serving. Leftovers can be stored in an airtight container for up to 4-5 days in the fridge or frozen for up to 3 months.