Cajun Potato Soup
A rich and creamy soup with hearty potatoes and a spicy kick, perfect for warming up on a chilly day.
Ingredients
Main Ingredients
- 12 oz Andouille sausage Adds a spicy smokiness.
- 4 large Potatoes (russet or Yukon gold) Creamy texture base.
- 1 medium Onion Brings sweetness and depth.
- 1 medium Bell pepper Adds crunch and color.
- 2 stalks Celery Enhances the soup's base.
- 3 cloves Garlic For aromatic richness.
- 2 tbsp Cajun spice blend Adjust based on your spice preference.
- 1 cup Heavy cream Optional for a luxurious finish.
- 1 cup Cheddar cheese For topping that melts beautifully.
- 4 cups Chicken broth Liquid base for simmering.
- to taste Salt Essential for flavor balance.
- to taste Pepper Essential for flavor balance.
Instructions
Preparation
- Dice the andouille sausage, potatoes, onion, bell pepper, and celery.
- Mince the garlic.
- Measure out your Cajun spice blend, heavy cream, and broth.
Cooking and Assembling
- In a large pot, heat a splash of oil over medium heat.
- Add diced sausage and sauté until browned and crispy, about 5 minutes.
- Toss in garlic, onion, bell pepper, and celery; cook until softened.
- Stir in the potatoes and Cajun spice, then add the chicken broth.
- Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 20 minutes.
Serving
- Once the potatoes are soft, stir in the heavy cream and cheddar cheese.
- Taste and adjust seasoning with salt and pepper.
- Serve warm, garnished with extra cheese or green onions if desired!
Notes
For a smoother texture, use an immersion blender for a couple of seconds. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stove or microwave.