Spicy Cajun Potato Soup Recipe

Introduction

Spicy Cajun Potato Soup is a hearty, flavorful dish that combines tender potatoes with smoky andouille sausage and bold Cajun spices. Perfect for warming up on a chilly day, this creamy soup delivers comfort with a kick in every spoonful.

Ingredients

• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) 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 garlic, minced
• 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
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• Parsley, chopped for garnish

Instructions

1. Step 1: Clear your kitchen counter and gather all ingredients. Dice the onion, celery, and red bell pepper, mince the garlic, slice the sausage, and measure spices.
2. Step 2: Heat the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and sauté for 5-7 minutes until browned and caramelized. Remove the sausage and set aside, leaving drippings in the pot.
3. Step 3: Add the diced onion, celery, and red bell pepper to the pot. Cook for 4-5 minutes until softened, stirring occasionally. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Step 4: Sprinkle in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir to coat the vegetables evenly and cook for 1 minute. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits, and bring to a gentle boil.
5. Step 5: Add the peeled and cubed potatoes to the pot. Reduce heat to a simmer, cover, and cook for 15-20 minutes until the potatoes are fork-tender.
6. Step 6: Stir in the heavy whipping cream and shredded cheddar cheese until the cheese melts and the soup is creamy.
7. Step 7: Return the cooked sausage to the pot and stir to combine. Cook for an additional 5 minutes to let the flavors meld.
8. Step 8: Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.

Tips & Variations

• Use smoked or turkey sausage instead of andouille for a lighter option.
• Substitute olive oil or butter for vegetable oil if preferred.
• For a vegetarian version, use vegetable broth and omit the sausage.
• Replace heavy cream with half-and-half or coconut milk for a lighter or dairy-free soup.
• Try Monterey Jack or Pepper Jack cheese in place of mild cheddar for different flavor profiles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken after cooling; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance and refrigerated. Just reheat before serving and adjust the seasoning if needed.

Is this soup very spicy?

The soup has a moderate heat from the Cajun spices and cayenne pepper, but you can adjust the spice levels to your preference by reducing or increasing the cayenne pepper.

Spicy Cajun Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 329 reviews

A rich and flavorful Spicy Cajun Potato Soup featuring andouille sausage, tender potatoes, and a creamy blend of cheese and spices for a comforting, hearty meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) 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 garlic, minced
• 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
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• Parsley, chopped for garnish

Substitutes and Alternatives

• Andouille sausage: smoked sausage or turkey sausage
• Vegetable oil: olive oil or butter
• Chicken broth: vegetable broth for vegetarian version
• Heavy whipping cream: half-and-half or coconut milk for dairy-free
• Mild cheddar cheese: Monterey Jack or Pepper Jack cheese

Instructions

1. Prep your workspace and ingredients: Clear your kitchen counter and gather all your ingredients. Chop vegetables, slice sausage, and measure spices to streamline the cooking process.
2. Cook the sausage: Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and sauté for 5-7 minutes until browned and caramelized on the edges.
3. Sauté the vegetables: Remove sausage and set aside, leaving drippings in pot. Add diced onion, celery, and red bell pepper. Cook for 4-5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
4. Add spices and broth: Sprinkle Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper over vegetables. Stir to coat, cook 1 minute. Pour in chicken broth, scraping bits from pot. Bring to a gentle boil.
5. Add potatoes: Add peeled and cubed russet potatoes. Reduce heat to simmer, cover, and cook for 15-20 minutes or until potatoes are fork-tender.
6. Stir in cream and cheese: Once potatoes are tender, stir in heavy whipping cream and shredded cheddar cheese. Mix until cheese melts and soup is creamy.
7. Return the sausage to the pot: Add cooked sausage back into the soup. Simmer for another 5 minutes to blend flavors.
8. Garnish and serve: Taste and adjust seasoning if needed. Serve hot garnished with chopped parsley for a fresh finish.

Notes

• For a lighter option, use turkey sausage or smoked sausage instead of andouille.
• Substitute vegetable or olive oil if preferred.
• Use vegetable broth instead of chicken broth for vegetarian version.
• Heavy cream can be replaced with half-and-half or coconut milk for dairy-free variation.
• Cheese alternatives like Monterey Jack or Pepper Jack can add different flavors.
• This soup can be thickened by mashing some potatoes before adding the cream and cheese.
• Adjust cayenne pepper to control the spice level.

Keywords: Cajun potato soup, spicy potato soup, andouille sausage soup, creamy potato soup, comfort food, Cajun recipe