Is Cajun Potato Soup very spicy?

Cajun Potato Soup has a mild to moderate spice level, thanks to the Cajun seasoning, andouille sausage, and cayenne pepper. If you prefer a milder version, reduce or omit the cayenne and use a milder sausage like kielbasa.

Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3-4 days. The flavors deepen over time, making it even more delicious the next day. Just reheat it on the stovetop over medium heat, adding a little broth or milk if it thickens too much.

What type of potatoes work best for this soup?

Russet potatoes are ideal because they break down slightly and thicken the soup. Yukon Gold or red potatoes can also be used, but they will hold their shape more.

Cajun Potato Soup - Superb Recipe

Description

Cajun Potato Soup is a rich and creamy dish made with smoky andouille sausage, tender potatoes, and a bold Cajun spice blend. This hearty soup is perfect for a cozy meal, offering a balance of warmth, creaminess, and a little kick of spice.

Ingredients

Scale

1 tablespoon vegetable oil
1 (13.5-ounce) andouille sausage, sliced into ¼-inch rounds
1 large onion, diced (about 1 cup)
½ cup diced celery (about 1 rib)
½ red bell pepper, seeded and diced
2 teaspoons garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 cups (960g) chicken broth
4 large russet potatoes, peeled and cubed
½ cup (119g) heavy whipping cream
1 cup (113g) mild cheddar cheese, shredded
Fresh parsley, chopped for garnish

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Instructions

Brown the sausage: Heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 3-4 minutes. Remove the sausage from the pot and set it aside on a plate.
Sauté the vegetables: In the same pot, add the diced onion, celery, and bell pepper. Cook for 5-8 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Build the soup base: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes, or until the potatoes are fork-tender.
Finish the soup: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup becomes creamy. Let it simmer for an additional 5 minutes to blend the flavors.
Serve and enjoy: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.

Notes

If you prefer a milder soup, reduce the amount of cayenne pepper or use a mild smoked sausage instead of andouille.
For a thicker consistency, use a potato masher to mash some of the potatoes directly in the pot before adding the cream and cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soups, Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 490kcal
Sugar: 3g
Sodium: 1150mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 19g
Cholesterol: 65mg