Cajun Potato Soup
A warm, hearty soup filled with creamy textures and spicy notes from andouille sausage and Cajun spices, perfect for chilly nights.
Ingredients
Main ingredients
- 1 lb andouille sausage Can substitute with other types of sausage.
- 4 medium potatoes, diced Yukon Gold potatoes recommended for creamier texture.
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 2 tbsp Cajun spices Adjust according to heat preference.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup cheddar cheese, shredded Optional for serving.
- to taste salt
- to taste pepper
Instructions
Preparation
- In a large pot, cook the andouille sausage over medium heat until browned.
- Add diced potatoes, chopped vegetables, and Cajun spices, stirring to combine.
- Pour in enough water or broth to cover the ingredients and bring to a boil.
- Reduce heat and simmer until the potatoes are tender.
- Stir in heavy cream and shredded cheddar cheese, heating until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot and enjoy your zesty Cajun Potato Soup!
Notes
To serve, add a sprinkle of extra cheddar cheese on top or a dash of hot sauce for more heat. Pair with crusty bread or a salad. To store, let it cool, then transfer to an airtight container. Refrigerate for up to three days or freeze for up to three months.