Cajun Potato Soup with Sausage: Comfort Food in 1 Hour

This Cajun Potato Soup with Sausage is a comforting, hearty dish perfect for chilly evenings, ready in just one hour.

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Prep Time 15

Cook Time 45

Resting Time 20

Total Time 1 20

Servings: 6 cups

Course: Dinner

Cuisine: Cajun

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb Andouille Sausage Provides authentic Cajun flavor and smokiness; substitute with kielbasa or smoked sausage for different flavor profiles.
1 medium Onion A key aromatic; adds depth to the dish.
2 stalks Celery Part of the 'Holy Trinity' of Cajun cooking; contributes to the soup's flavor foundation.
1 medium Red Bell Pepper Sweetness balances the spices, enhancing the soup's overall taste.
3 cloves Garlic Adds a pungent kick; fresh is recommended for the best flavor.

For the Potatoes

2 lbs Russet Potatoes Starchy potatoes that help thicken the soup while maintaining some texture; Yukon Golds can be used for a buttery flavor.

For the Broth

6 cups Chicken Broth Serves as the savory base to enhance the flavors; vegetable broth can be a substitute for a vegetarian version.

For Creaminess

1 cup Heavy Whipping Cream Transforms the soup into a luscious dish; coconut milk can be substituted for dairy-free options.

For the Finish

1 cup Cheddar Cheese Melts well and adds richness; fresh-grated cheese is ideal due to better melting properties.
2 tbsp Cajun Seasoning The signature spice blend that defines the soup; look for well-balanced mixes or create your own.

For Spicing Up

to taste Salt Enhances the flavor.
to taste Black Pepper Enhances the flavor.
to taste Paprika Enhances the flavor.
to taste Cayenne Pepper Can be adjusted based on heat preference.

Equipment

Large Pot
cutting board
Knife
Ladle

Method

Cooking Instructions

In a large pot, drizzle vegetable oil over medium heat. Add the sliced andouille sausage, browning it for 3-4 minutes until nicely caramelized. Once done, remove the sausage and set aside.
In the same pot, using the flavorful sausage drippings, add diced onion, celery, and red bell pepper. Sauté these aromatic veggies until soft (5-8 minutes), then stir in minced garlic and cook for an additional minute.
Sprinkle in Cajun seasoning, salt, pepper, paprika, and cayenne. Pour in the chicken broth, and toss in the cubed potatoes. Bring to a simmer and let it cook for 20-25 minutes until the potatoes are tender.
Return the browned sausage to the pot, then stir in the heavy cream and cheddar cheese. Allow the mixture to simmer gently for 5 minutes, letting the flavors meld together and the cheese to melt smoothly.
The soup is ready! Ladle it into bowls and sprinkle fresh chopped parsley on top for a bright finishing touch.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 32gProtein: 14gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Serve with warm crusty French bread for a perfect dip or enjoy with a side salad. Let the soup rest for 15-20 minutes before serving for best flavor.

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