Cajun Potato Soup
A hearty and flavorful soup combining smoky chicken andouille sausage, tender potatoes, and a punch of Cajun spices, perfect for cozy weeknight dinners.
Ingredients
For the Soup
- 1 tablespoon olive oil For cooking
- 12–16 ounces chicken andouille sausage, diced Substitute turkey kielbasa or smoked beef sausage if needed
- 1.5–2 pounds potatoes, diced Yukon Gold for creaminess; russets for fluffier texture
- 1 medium onion, diced
- 2 stalks celery, diced
- 2–3 tablespoons Cajun spice blend Adjust to taste; or use 1 tbsp + 1 tsp smoked paprika if low on Cajun spice
- 4 cups chicken or vegetable broth Use low-sodium if you plan to add extra salt
- 1 cup heavy cream Half-and-half works for a lighter soup
- 1–1.5 cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper To taste
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken andouille and cook until well browned and slightly crisp, about 5–7 minutes.
- Add the onion, bell pepper, and celery. Sauté until the vegetables soften and the onions are translucent, about 5–7 minutes.
- Stir in the diced potatoes, then sprinkle the Cajun spice blend over everything. Cook, stirring, for about 1 minute.
- Pour in the broth and bring to a gentle simmer. Scrape the bottom of the pot to lift any fond.
- Simmer until the potatoes are tender when pierced with a fork, roughly 15–20 minutes.
- Lower the heat and stir in the heavy cream, then add the shredded cheddar in batches, stirring until melted.
- Taste and season with salt and pepper. If the soup is too thick, thin with a splash of broth.
- Serve hot and garnish as desired.
Notes
For a dairy-free version, swap cream and cheddar for coconut milk and a dairy-free cheese or omit cheese and finish with an extra splash of olive oil. For a thicker texture, mash a cup of cooked potatoes before returning to the pot.