Cajun Potato Sausage Soup (Print Version)
A creamy, spicy soup with andouille sausage, potatoes, vegetables, and cheddar, perfect for hearty comfort.
# Ingredients:
→ Sausage
01 -
1 tablespoon vegetable oil
02 -
1 ring (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 and 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 (960 g) chicken broth
13 -
4 large russet potatoes, peeled and cubed
14 -
½ cup (119 g) heavy whipping cream
15 -
1 cup (113 g) mild cheddar cheese, shredded
16 -
parsley, chopped for garnish
# Directions:
01 -
In a large pot over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage and set aside on a plate or in a bowl.
02 -
To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 additional minute.
03 -
Add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes to the pot. Reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
04 -
Return the sausage to the pot and add in heavy cream and shredded cheese. Simmer for an additional 5 minutes until heated through and cheese is melted. Garnish with parsley and serve warm.