Cajun Potato Soup
This rich and smoky Cajun Potato Soup is a cozy cold-weather cure that combines andouille sausage, sharp cheddar, and starchy potatoes with a touch of Cajun spice.
Ingredients
For the soup
- 1 lb Andouille sausage, sliced Use high-quality, smoked andouille for best flavor.
- 2 cups Potatoes, diced (Yukon Gold and/or Russet) A mix of potatoes for best texture.
- 1 cup Mixed vegetables (celery, bell peppers, onions, diced) Use fresh vegetables for optimal flavor.
- 2 tbsp Cajun spices (paprika, cayenne, garlic powder, onion powder, oregano, thyme) Homemade blend recommended for best flavor.
- 1 cup Heavy cream For a richer texture; adjust for lighter versions.
- 1 cup Sharp cheddar cheese, shredded Grate your own for better melting.
- 4 cups Chicken or vegetable broth Low-sodium broth recommended.
- to taste Salt and pepper Add at the end of cooking.
Instructions
Preparation
- Heat a large pot over medium heat and add the sliced andouille. Cook until browned and fat renders.
- Add diced onions, bell peppers, and celery. Sauté until the vegetables soften.
- Sprinkle in Cajun spices and cook for about 1 minute, stirring constantly.
- Pour in diced potatoes and enough broth to cover them. Raise heat to bring to a boil.
- Lower heat, cover, and simmer until potatoes are fork-tender, about 12–18 minutes.
- Stir in heavy cream, and shredded cheddar. Heat gently without boiling.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
For added brightness, a squeeze of lemon or a splash of hot sauce can be served on the side.