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Cajun potato soup with russet potatoes, browned andouille sausage, vegetables, and melted cheddar

Cajun Potato Soup with Andouille Sausage and Cheddar

Cajun potato soup is a creamy, hearty bowl packed with savory andouille sausage, tender potatoes, cheddar, and warm Cajun seasoning. It is an easy, comforting choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Cajun
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon vegetable oil
  • 1 ring (13.5 ounces / 383 g) 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 minced garlic
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 4 cups (960 g) chicken broth
  • 4 large russet potatoes, peeled and cubed
Creamy Finish
  • ½ cup (119 g) heavy whipping cream
  • 1 cup (113 g) mild cheddar cheese, shredded
Garnish
  • Chopped parsley, for garnish

Method
 

Cooking
  1. Warm the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned.
  2. Add the onion, celery, and red bell pepper. Cook until the vegetables have softened.
  3. Add the garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir and cook for 1 to 2 minutes.
  4. Pour in the chicken broth and add the cubed potatoes. Bring the soup to a boil.
  5. Lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender.
  6. Stir in the heavy whipping cream and shredded cheddar. Continue cooking until the cheese has completely melted and the soup is creamy.
Serving
  1. Ladle the soup into bowls and top with chopped parsley. Serve hot.

Notes

Cool leftovers before storing them in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.