Name: Spicy Cajun Potato Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 2 tablespoons Vegetable Oil; 13.5 ounces Andouille Sausage, sliced; 1 large Onion, diced (about 1 cup); 0.5 cups Celery, diced (1 rib); 0.5 pieces Red Bell Pepper, seeded and diced; 2 teaspoons Garlic, minced; 1 teaspoon Cajun Seasoning; 0.5 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper; 0.5 teaspoon Paprika; 0.25 teaspoon Cayenne Pepper; 4 cups Chicken Broth; 4 large Russet Potatoes, peeled and cubed; 0.5 cups Heavy Whipping Cream; 1 cup Mild Cheddar Cheese (optional, can be served on the side); Parsley, for garnish

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Introduction

Spicy Cajun Potato Soup is a hearty and flavorful dish perfect for cozy evenings. With andouille sausage and a blend of bold Cajun spices, this creamy soup warms you from the inside out.

A shallow black pan with red handles contains creamy orange soup with visible slices of white potatoes and small rounds of reddish sausage floating on the top layer. The soup is thick and speckled with black pepper and small green herb pieces scattered around. The pan sits on a white marbled surface with fresh green parsley sprigs in the background. A white bowl with cream crackers is partially visible on a wooden board next to the pan. A blue cloth napkin is at the lower right corner of the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Vegetable Oil
13.5 ounces Andouille Sausage, sliced
1 large Onion, diced (about 1 cup)
0.5 cups Celery, diced
0.5 Red Bell Pepper, seeded and diced
2 teaspoons Garlic, minced
1 teaspoon Cajun Seasoning
0.5 teaspoon Kosher Salt
0.5 teaspoon Black Pepper
0.5 teaspoon Paprika
0.25 teaspoon Cayenne Pepper
4 cups Chicken Broth
4 large Russet Potatoes, peeled and cubed
0.5 cups Heavy Whipping Cream
1 cup Mild Cheddar Cheese
Parsley, for garnish

Instructions

Step 1: Heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove the sausage and set aside.
Step 2: In the same pot, add diced onion, celery, and red bell pepper. Cook until softened, about 5-8 minutes. Add minced garlic and cook for an additional minute.
Step 3: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Reduce heat to a simmer and cook until potatoes are fork-tender, about 20-25 minutes.
Step 4: Return the browned sausage to the pot. Stir in heavy whipping cream and cheddar cheese. Simmer for 5 more minutes until the cheese melts and the soup is heated through.
Step 5: Garnish with fresh parsley and serve warm.

Tips & Variations

For a milder version, substitute andouille sausage with kielbasa or smoked sausage.
Use chicken stock instead of broth for a richer flavor.
Add a splash of hot sauce for extra heat if desired.
Serve with crusty bread to soak up the flavorful soup.

Storage

Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning.

How to Serve

A black pot with a red handle is filled with a creamy orange soup that has slices of potatoes and round pieces of sausage floating on top. The soup has small green herb bits scattered throughout, and black pepper flakes can be seen on the surface. The pot sits on a white marbled surface with some green parsley leaves placed nearby. In the top left corner, there is a white bowl with pieces of bread on a wooden board next to the pot. A blue cloth is partially visible under the pot on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the andouille sausage and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a smoky flavor.

How can I thicken the soup if it seems too thin?

You can mash some of the cooked potatoes in the pot to naturally thicken the soup, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.