Cajun Potato Soup Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon vegetable oil
02 -
1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
→ Vegetables
03 -
1 large onion, diced (about 1 cup)
04 -
½ cup diced celery, about 1 rib
05 -
½ red bell pepper, seeded, diced
06 -
2 teaspoons garlic, minced
→ Soup Base
07 -
1 teaspoon Cajun seasoning
08 -
½ teaspoon kosher salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon paprika
11 -
¼ teaspoon cayenne pepper
12 -
4 cups (960 g) chicken broth
13 -
4 large russet potatoes, peeled, cubed
14 -
½ cup (119 g) heavy whipping cream
15 -
1 cup (113 g) mild cheddar cheese, shredded
16 -
parsley, chopped for garnish
# Instructions:
01 -
Add oil to a large pot over medium heat. Once hot, add sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove sausage and set aside.
02 -
In the same pot over medium heat, add onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 additional minute.
03 -
Add Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and potatoes to the pot. Reduce heat and simmer for 20-25 minutes, or until potatoes are fork-tender.
04 -
Return sausage to the pot. Stir in heavy cream and shredded cheese. Allow soup to simmer for 5 minutes, until heated through and cheese is melted.
05 -
Garnish soup with chopped parsley and serve warm.
# Notes:
01 -
Reduce spiciness by adjusting Cajun seasoning, cayenne pepper, or using a milder sausage variety.
02 -
Store cooled soup in airtight containers in the refrigerator for up to 3-4 days.
03 -
For extended storage, freeze soup in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator before reheating.