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Cajun Potato Soup

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A creamy, spicy bowl of Cajun Potato Soup filled with tender potatoes, andouille sausage, mixed vegetables, and sharp cheddar. Perfect for cold evenings.

Ingredients

Scale
  • 1 to 1 1/4 pounds andouille sausage, sliced
  • 2 pounds potatoes, peeled or scrubbed and diced into 1/2– to 3/4-inch pieces
  • 2 cups mixed vegetables, diced (carrots, celery, bell peppers suggested)
  • 1 medium yellow or white onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning, plus extra to taste
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 to 1 1/2 cups shredded sharp cheddar cheese
  • Salt and black pepper to taste

Instructions

  1. Heat a large pot over medium heat and add the olive oil.
  2. Add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
  3. Add the sliced andouille sausage and cook until the edges are browned and some rendered fat appears, about 5 to 7 minutes.
  4. Stir in the diced potatoes and mixed vegetables.
  5. Sprinkle the Cajun seasoning, salt, and pepper over the ingredients and stir to distribute.
  6. Pour in the chicken broth and bring the pot to a boil.
  7. Lower the heat to a simmer and cook until the potatoes are tender, about 12 to 18 minutes.
  8. Turn the heat to low, stir in the heavy cream, then add the cheddar a handful at a time until melted. Do not boil.
  9. Taste and adjust seasoning if needed. Serve hot.

Notes

Use frozen mixed vegetables if short on prep time; switch to a smoked chicken sausage for a lower-fat option; swap heavy cream for a mix of milk and cornstarch if you prefer less richness.

Nutrition

Find it online: https://www.simplefamilydishes.com/cajun-potato-soup-9/