Cajun Potato Sausage Soup (Print Version)
# Ingredients:
→ Sausage
01 -
1 tablespoon vegetable oil
02 -
380 g andouille sausage, sliced into 6 mm rounds
→ Vegetables
03 -
1 large onion, diced (approximately 150 g)
04 -
60 g diced celery (about 1 rib)
05 -
75 g red bell pepper, seeded and diced
06 -
2 teaspoons garlic, minced
→ Soup Base
07 -
1 teaspoon Cajun seasoning
08 -
0.5 teaspoon kosher salt
09 -
0.5 teaspoon ground black pepper
10 -
0.5 teaspoon paprika
11 -
0.25 teaspoon cayenne pepper
12 -
960 g chicken broth
13 -
4 large russet potatoes, peeled and cubed
14 -
119 g heavy whipping cream
15 -
113 g mild cheddar cheese, shredded
16 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until browned. Remove sausage and set aside.
02 -
In the same pot, add diced onion, celery, and red bell pepper. Sauté over medium heat for 5–8 minutes until the vegetables are softened. Stir in minced garlic and cook for 1 additional minute.
03 -
Add Cajun seasoning, kosher salt, black pepper, paprika, cayenne, chicken broth, and cubed potatoes to the pot. Reduce heat and simmer for 20–25 minutes, or until potatoes are fork-tender.
04 -
Return the browned sausage to the pot. Stir in heavy cream and shredded cheddar cheese. Simmer for an additional 5 minutes, allowing the cheese to melt and the soup to heat through.
05 -
Ladle soup into bowls and garnish generously with chopped parsley. Serve warm.
# Notes:
01 -
For a milder soup, reduce or omit the cayenne pepper. Adjust Cajun seasoning to taste.