Description
A warm, hearty bowl of Creamy Cajun Potato Soup with spicy Andouille sausage, perfect for chilly nights. This easy recipe combines earthy potatoes with bold Cajun spices and creamy goodness.
Ingredients
Scale
- 1 pound Andouille sausage, sliced into rounds
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cups potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup green onions, chopped for garnish
- 1 cup shredded cheddar cheese, optional
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat until shimmering.
- Add Andouille sausage and cook until browned, about 5 minutes. Remove from pot and let rest.
- In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in garlic and cook for an additional minute.
- Add cubed potatoes and stir into the vegetable mixture.
- Pour in chicken broth and bring to boil. Reduce heat to low and simmer for 15-20 minutes until potatoes are tender.
- For a thicker texture, mash some of the potatoes in the soup.
- Stir in heavy cream, Cajun seasoning, and thyme. Return sausage to the pot and mix well.
- Allow to heat through for an additional 5-10 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with green onions and cheddar cheese.
Notes
For extra spice, incorporate additional Cajun seasoning or diced jalapeños. For a lighter version, substitute half of the heavy cream with low-fat milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg