Cajun Potato Soup (Print Version)
# Ingredients:
→ Sausage
01 -
1 tablespoon vegetable oil
02 -
13.5 ounces andouille sausage, sliced into ¼-inch rounds
→ Vegetables
03 -
1 large onion, diced (about 1 cup)
04 -
½ cup diced celery, about 1 rib
05 -
½ red bell pepper, seeded, diced
06 -
2 teaspoons garlic, minced
→ Soup
07 -
1 teaspoon Cajun seasoning
08 -
½ teaspoon kosher salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon paprika
11 -
¼ teaspoon cayenne pepper
12 -
4 cups chicken broth
13 -
4 large russet potatoes, peeled, cubed
14 -
½ cup heavy whipping cream
15 -
1 cup mild cheddar cheese, shredded
16 -
parsley, chopped for garnish
# Instructions:
01 -
In a large pot over medium heat, heat the vegetable oil. Add the sausage slices and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
02 -
In the same pot over medium heat, add the diced onion, celery, and red bell pepper. Cook until softened, about 5-8 minutes. Add the minced garlic and cook for an additional minute.
03 -
Add Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
04 -
Return the cooked sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese has melted.
05 -
Garnish the soup with freshly chopped parsley and serve warm.
# Notes:
01 -
To adjust the spice level, reduce the amount of Cajun seasoning, cayenne pepper, and spicy sausage if desired. Use milder smoked sausage as an alternative.
02 -
For a thicker soup, mash some of the cooked potatoes before adding the sausage and cream.