Creamy Cajun Potato Soup
Enjoy the rich, bold flavors of Cajun Potato Soup, creamy and hearty with andouille sausage, Cajun spices, and fresh ingredients.
Servings: 8
Calories: 325kcal
Equipment
- dutch oven (or stock pot)
Ingredients
- ½ Tablespoon olive oil
- 3 oz andouille sausage cut on the diagonal into oval coins
- 2 tablespoons butter
- 1 medium onion (diced)
- 1 red bell pepper, diced (ribs and seeds removed)
- 1 rib celery (diced)
- 2 tablespoons flour
- 3 cloves garlic (minced)
- 4 cups low sodium chicken broth
- 4 large russet potatoes (peeled and cut into 1-inch cubes)
- 1 ½ teaspoons Cajun seasoning
- ½ teaspoon coarse ground pepper
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- ½ teaspoon smoked paprika
- ¾ cup heavy cream
- 1 cup cheddar cheese (freshly shredded, plus extra for garnish)
- ¼ cup chopped parsley (plus extra for garnish)
Instructions
- Add olive oil to a large dutch oven or stock pot over medium heat. Brown the andouille sausage on both sides, then remove it to a plate.½ Tablespoon olive oil, 3 oz andouille sausage cut on the diagonal into oval coins
- Add the butter to the same pot. Once melted, add the onion, red bell pepper, and celery. Cook for about 6 minutes until softened.2 tablespoons butter, 1 medium onion, 1 red bell pepper, diced, 1 rib celery
- Sprinkle the flour and garlic over the vegetables. Stir constantly for 1 to 2 minutes to cook the flour.2 tablespoons flour, 3 cloves garlic
- Slowly pour in the chicken broth while whisking until smooth. Add the potatoes, browned sausage, Cajun seasoning, pepper, salt, crushed red pepper and smoked paprika. Bring to a boil then reduce to a gentle simmer for about 15 to 20 minutes or until the potatoes are tender.3 oz andouille sausage cut on the diagonal into oval coins, 4 cups low sodium chicken broth, 4 large russet potatoes, 1 ½ teaspoons Cajun seasoning, ½ teaspoon coarse ground pepper, ¼ teaspoon salt, ½ teaspoon crushed red pepper, ½ teaspoon smoked paprika
- Stir in the heavy cream, shredded cheddar cheese, and parsley. Cook for another 2 to 3 minutes until creamy, stirring constantly.¾ cup heavy cream, 1 cup cheddar cheese, ¼ cup chopped parsley
- Serve warm with extra cheese and garnish with parsley if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This will not freeze well due to the cream and cheese in it.
- Serve with crusty bread or biscuits, if desired.
- You can use 6-oz of cream cheese instead of the cream. Make sure the cream cheese is room temperature and that you cut it into small pieces before adding it into the soup.
- Add a handful of cooked shredded chicken at the end when you add the cream if you want to add more protein. Or skip the sausage and only use chicken.
- Use whatever color bell pepper you have on hand.
- Change the spice level to suit your preference, or leave out the seasonings that include the most heat.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 26g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Sodium: 326mg | Potassium: 700mg | Fiber: 2g | Sugar: 3g | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg