Cajun Potato Soup
A delightful and hearty dish that brings the vibrant flavors of Southern cooking with spicy andouille sausage and creamy potatoes, enveloped in a rich broth.
Ingredients
Sausage and Vegetables
- 1 lb andouille sausage, sliced For authentic flavor; can be swapped with milder sausage.
- 4 large potatoes, diced Starchy varieties like Russets or Yukon Gold are preferred.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 stalks celery, chopped
Broth and Cream
- 4 cups chicken or vegetable broth
- 1 cup heavy cream Can be swapped with coconut cream for dairy-free version.
- 1 cup shredded cheddar cheese Can be omitted for lower-fat option.
Seasoning
- 1 tablespoon Cajun seasoning Adjust according to heat preference.
- to taste Salt and pepper
Garnish
- to taste Chopped green onions For garnish, optional.
Instructions
Cooking Sausage
- In a large pot over medium heat, add the sliced andouille sausage and cook until browned, about 5-7 minutes.
Sautéing Vegetables
- Add the chopped onion, minced garlic, bell pepper, and celery to the pot and sauté for another 5-7 minutes until tender.
Combining Ingredients
- Stir in the diced potatoes and pour in the chicken or vegetable broth.
- Add Cajun seasoning, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Making it Creamy
- Stir in the heavy cream and shredded cheddar cheese until melted and combined.
- Cook for a few more minutes until heated through.
Serving
- Ladle the soup into warmed bowls and garnish with chopped green onions if desired. Serve with crusty bread or a side salad.
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Notes
For best flavor, use high-quality sausage and let the soup sit after cooking to meld flavors. Experiment with vegetables for different tastes.