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Spicy Cajun Potato Soup Recipe

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★★★★

3.8 from 90 reviews

This Spicy Cajun Potato Soup is a comforting and flavorful dish featuring tender russet potatoes, smoky andouille sausage, and a blend of bold Cajun spices. Cooked on the stovetop with a creamy cheddar cheese finish and a touch of heavy cream, this hearty soup makes a perfect warm meal for chilly days.

Ingredients

Scale

Meat and Dairy

  • 1 ring (13.5 ounces / 383 grams) andouille sausage, sliced into 1/4-inch rounds
  • 1 cup (113 grams) mild cheddar cheese, shredded
  • 1/2 cup (119 grams) heavy whipping cream

Vegetables

  • 4 large russet potatoes, peeled and cubed
  • 1 large onion, diced (about 1 cup)
  • 1/2 cup diced celery (about 1 rib)
  • 1/2 red bell pepper, seeded and diced
  • 2 teaspoons garlic, minced

Liquids and Oils

  • 4 cups (960 grams) chicken broth
  • 1 tablespoon vegetable oil

Spices

  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Garnish

  • Parsley, chopped for garnish

Instructions

  1. Sear Andouille Sausage: Heat 1 tablespoon of vegetable oil in a pot over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes until golden brown. Remove the sausage and set aside on a plate.
  2. Sauté Vegetables: In the same pot, add diced onion, celery, and red bell pepper. Sauté for 5-8 minutes until the vegetables are softened and translucent, stirring occasionally to prevent sticking.
  3. Add Garlic: Stir in the minced garlic and cook for another minute to release its aromatic flavors throughout the pot.
  4. Season Vegetables: Sprinkle Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper over the vegetable mixture. Stir well to evenly coat the vegetables and build a robust flavor base for the soup.
  5. Add Broth and Potatoes: Pour in 4 cups of chicken broth and add the peeled and cubed russet potatoes to the pot. Reduce the heat to a gentle simmer.
  6. Simmer Soup: Allow the soup to cook uncovered for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
  7. Return Sausage: Add the browned andouille sausage back into the pot to integrate its smoky flavor into the simmering soup.
  8. Add Cream and Cheese: Stir in the heavy whipping cream and shredded cheddar cheese. Continue simmering for 5 minutes until the cheese melts completely and the soup becomes creamy.
  9. Finish and Garnish: Remove the pot from heat. Sprinkle freshly chopped parsley on top to add a bright, herbal note and enhance the visual appeal.
  10. Serve: Ladle the hot, creamy, and spicy soup into bowls and serve immediately for the best flavor and texture.

Notes

  • For a thicker soup, mash some of the potatoes inside the pot before adding the cream and cheese.
  • Adjust cayenne pepper to your preferred spice level for less or more heat.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Substitute mild cheddar with sharp cheddar or pepper jack for extra flavor variation.
  • Use low-fat dairy alternatives for a lighter version, but this may affect creaminess.

Keywords: Cajun potato soup, spicy potato soup, andouille sausage soup, creamy potato soup, Cajun recipes, hearty soup, comfort food

Find it online: https://epicrecipebox.com/spicy-cajun-potato-soup-recipe/