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Cajun Potato Soup hits that spicy comfort food craving every chilly evening at my place. Thick with potatoes and a smoky kick from andouille sausage, this creamy soup feels like a cozy Southern hug with each spoonful. If you love bold flavors layered into one pot, this dish lands right in your sweet spot for weeknight dinners or watching Sunday games.
My family was skeptical the first time I added sausage to potato soup but one bowl turned into a now much-loved dinner in our house. The leftovers always get fought over for lunch the next day.
Ingredients
- Andouille sausage: Choose a ring with deep smoky flavor and avoid anything too lean as the fat adds dimension to the broth
- Russet potatoes: Go for large firm potatoes they break down just enough to thicken the soup naturally
- Heavy whipping cream: Try to use one with a short ingredient list for best taste and creaminess
- Mild cheddar cheese: Freshly shredded cheese melts better and does not get grainy like bagged cheese
- Yellow onion: Pick an onion that feels heavy for its size and has no soft spots for maximum sweetness when cooked
- Red bell pepper: Opt for one with tight glossy skin for sweetness and color
- Celery: Use a crisp rib and avoid anything limp for good texture
- Garlic: Fresh or pre-minced works but fresh minced garlic gives a rounder more aromatic lift
- Cajun seasoning: Taste your blend for heat level and add more if you prefer a spicier punch
- Smoked paprika: Spanish paprika gives a richer smoky flavor than regular
- Chicken broth: Low sodium lets you better control the saltiness
- Kosher salt and black pepper: Adjust to taste toward the end
- Parsley: Fresh parsley makes for a bright finish as a garnish
Step-by-Step Instructions
- Sear the sausage:
- Add vegetable oil to a large heavy pot and heat until shimmering. Lay sliced andouille sausage in a single layer and let it brown undisturbed for 2 to 3 minutes before stirring. Remove with a slotted spoon once golden on both sides and keep aside for later.
- Soften the vegetables:
- In the same pot add diced onion celery and red bell pepper. Allow them to sweat slowly over medium heat for up to 8 minutes scraping up any browned sausage bits. Add minced garlic and cook until fragrant about one minute more.
- Build the soup base:
- Sprinkle in Cajun seasoning salt black pepper smoked paprika and a pinch of cayenne. Pour in chicken broth then add cubed potatoes. Stir to combine and bring up to a low simmer. Reduce heat keep partially covered and let the mixture bubble gently for about 25 minutes. Stir occasionally making sure nothing sticks to the bottom.
- Enrich with cream and cheese:
- Once potatoes are fork tender return the cooked sausage to the pot. Pour in heavy whipping cream and handfuls of shredded cheddar cheese. Stir until cheese fully melts and the broth thickens slightly about five minutes.
- Finish and serve:
- Take the pot off the heat taste and adjust seasoning if you need to. Ladle soup into bowls and top with fresh chopped parsley for a splash of color and bright flavor.
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For me the showstopper in this soup is the andouille sausage Its spicy edge and smoky profile give this entire dish serious Southern soul. My family gets excited when they smell it sizzling after a long day.
Storage Tips
Store leftovers in a tightly sealed container in the fridge up to four days. I let it cool completely before sealing for freshest results. Potato-based soups will thicken as they chill just stir in a bit of broth or water when reheating on the stove for best texture.
Ingredient Substitutions
If you cannot find andouille try smoked kielbasa or even a good spicy Italian sausage in a pinch. Yukon Gold potatoes sub in well if you want a creamier texture or less starchy bite. For a lighter version you can swap in half and half for some of the heavy cream though the soup will be less rich.
Serving Suggestions
This Cajun potato soup loves a crusty baguette or hunks of cornbread on the side. I often add a green salad with tangy vinaigrette to balance the richness. For extra heat set out hot sauce or extra cayenne at the table every bite is customizable.
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Cajun Roots and Flavors
Cajun cooking demands big bold flavors and this soup is a playful twist on classic potato soup traditions of Louisiana. The typical Cajun mirepoix uses bell pepper celery and onion as its flavor trio and has a long history of drawing from local French Canadian and Spanish influences.
Frequently Asked Questions About Recipes
- → What type of sausage is best for this soup?
Andouille sausage is ideal, lending a smoky heat that complements Cajun flavors perfectly.
- → How can I adjust the spice level?
Reduce the cayenne or Cajun seasoning for less heat; add more for a bolder spicy kick.
- → Can I make this soup dairy-free?
Omit the heavy cream and cheese, and substitute with plant-based alternatives if desired.
- → What are good side dishes?
Serve with crusty bread, a fresh green salad, or cornbread for a comforting meal.
- → How do I get a thicker soup?
Mash some of the potatoes in the pot or simmer uncovered to let it reduce and thicken.
- → Can this be made ahead and reheated?
Yes, refrigerate in an airtight container. Gently reheat on the stove, stirring to maintain creaminess.