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 (one 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; Parsley, chopped

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Introduction

This Spicy Cajun Potato Soup combines hearty potatoes and smoky andouille sausage with a flavorful blend of Cajun spices. It’s a comforting and creamy dish perfect for warming up on chilly days.

A round black pot with a red handle is filled with a creamy orange soup. Inside the soup, there are several slices of light yellow potato pieces and reddish-brown sausage slices scattered evenly. Small bits of green herbs and black pepper are sprinkled on top, adding texture and color contrast. The pot is placed on a white marbled surface with a dark blue cloth partially visible underneath. Near the top left corner, there are some crackers in a white bowl and fresh parsley sprigs nearby. 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 (1 rib)
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 (optional, served on the side)
Parsley for garnish

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat.
Step 2: Add the sliced andouille sausage and cook until browned, about 3 to 4 minutes. Remove from the pot and set aside.
Step 3: In the same pot, combine diced onion, celery, and red bell pepper. Cook until softened, about 5 to 8 minutes.
Step 4: Add minced garlic and cook for an additional minute until fragrant.
Step 5: Stir in Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Reduce heat and simmer until the potatoes are fork-tender, about 20 to 25 minutes.
Step 6: Return the browned sausage to the pot. Stir in the heavy cream and cheese, then simmer for 5 more minutes until heated through.
Step 7: Garnish with parsley and serve the soup warm.

Tips & Variations

Substitute andouille sausage with kielbasa for a milder flavor.
Adjust the cayenne pepper amount to control the spiciness.
For a thicker soup, mash some of the potatoes before adding cream.
Serve cheddar cheese on the side so guests can add according to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much upon cooling, add a splash of chicken broth or water when reheating to loosen it.

How to Serve

A large pot filled with creamy orange soup forms the base, dotted with yellow potato slices and red sausage pieces scattered evenly on the surface. The soup has small green parsley bits sprinkled throughout and is speckled with black pepper, adding texture to the smooth broth. The pot has a red handle visible on the right side, sitting on a white marbled surface. Around the pot, green parsley leaves and a white bowl with light beige crackers can be seen, adding freshness and texture to the image. A blue cloth peeks in from the lower right corner. 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, you can omit the sausage and substitute the chicken broth with vegetable broth. To add smoky flavor, consider adding smoked paprika or liquid smoke.

Can I prepare this soup in advance?

Absolutely. This soup tastes great the next day as the flavors have time to meld. Just store it in the refrigerator and reheat thoroughly before serving.