Cajun Potato Soup
A rich, creamy bowl of soup with a spicy kick from andouille sausage and Cajun seasoning, perfect for cold nights or quick family dinners.
Ingredients
For the Soup
- 1 lb Andouille sausage, sliced or crumbled Use good quality sausage for best flavor.
- 4 cups Potatoes, diced Cut into even pieces.
- 2 cups Mixed vegetables (bell peppers, onions, celery), chopped Fresh vegetables enhance flavor.
- 2 tbsp Cajun spices (paprika, cayenne, garlic powder, onion powder, thyme) Adjust spices to taste.
- 1 cup Heavy cream Can substitute with half-and-half for a lighter soup.
- 1 cup Cheddar cheese, shredded Use cheese that melts well.
- 4 cups Broth or water Enough to cover the ingredients.
- to taste Salt and pepper Season according to preference.
Instructions
Cooking
- In a large pot, cook the andouille sausage over medium heat until browned.
- Add diced potatoes, mixed vegetables, and Cajun spices to the pot.
- Pour in broth or water to cover the ingredients and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15–20 minutes.
- Stir in heavy cream and cheddar cheese, cooking until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot.
Notes
Best served with shredded cheddar, chopped green onions, or sour cream on top. Pair with crusty bread or warm corn muffins. Store leftovers in an airtight container for up to 3–4 days in the fridge.