Cajun Potato Sausage Soup (Print-Friendly Format)
Creamy potato soup with smoky sausage and Cajun spices, finished with melty cheese and fresh parsley.
# Required Ingredients:
→ Sausage
01 -
15 ml vegetable oil
02 -
1 andouille sausage ring (380 g), sliced into 6 mm rounds
→ Vegetables
03 -
1 large onion, diced (about 130 g)
04 -
60 g celery, diced (about 1 rib)
05 -
1/2 red bell pepper, seeded and diced
06 -
2 teaspoons garlic, minced (about 6 g)
→ Soup Base
07 -
1 teaspoon Cajun seasoning
08 -
1/2 teaspoon kosher salt
09 -
1/2 teaspoon ground black pepper
10 -
1/2 teaspoon paprika
11 -
1/4 teaspoon cayenne pepper
12 -
960 g chicken broth
13 -
4 large russet potatoes, peeled and cubed (about 1.1 kg)
14 -
120 ml heavy whipping cream
15 -
113 g mild cheddar cheese, shredded
16 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and cook, stirring occasionally, until well-browned, 3–4 minutes. Remove sausage and set aside.
02 -
In the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat, stirring, until softened, about 5–8 minutes. Add minced garlic and cook for 1 minute until aromatic.
03 -
Add Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Stir well and bring to a simmer. Reduce heat and cook uncovered for 20–25 minutes, or until potatoes are fork-tender.
04 -
Return browned sausage to the pot. Add heavy whipping cream and shredded cheddar cheese. Simmer for an additional 5 minutes, stirring occasionally, until cheese is fully melted and soup is creamy. Garnish with chopped fresh parsley and serve hot.
# Additional Information:
01 -
For added depth, use smoked andouille sausage and adjust the cayenne pepper to your preferred spiciness.