Description
A creamy and slightly spicy Cajun Potato Soup that’s easy to make and packed with flavor.
Ingredients
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced (about 1 cup)
- 1/2 cup diced celery (about 1 rib)
- 1/2 red bell pepper, seeded, diced
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled, cubed
- 1/2 cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the sliced andouille and brown it for about 4 minutes. Remove half the slices to a plate for garnish.
- Add the diced onion, celery, and red bell pepper to the pot. Cook for 4 to 5 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Stir to coat.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 15 to 20 minutes.
- Use a potato masher to mash about one third of the potatoes. This thickens the soup.
- Stir in the heavy whipping cream and shredded cheddar until melted.
- Add the reserved sausage slices back in to heat through.
- Ladle into bowls and garnish with parsley and reserved sausage slices. Serve hot.
Notes
For best flavor, let leftovers sit overnight. The flavors meld nicely.