Description
A rich and comforting Cajun soup made with smoky andouille sausage, tender russet potatoes, aromatic vegetables, and a creamy broth seasoned with bold Cajun spices.
Ingredients
Scale
- 12 ounces andouille sausage, sliced
- 3 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 stalks celery, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons green onions, sliced
Instructions
- Place a large soup pot over medium heat and let it warm for about 1 minute.
- Add the butter, then sauté the onion, celery, and green bell pepper until softened, about 5 minutes.
- Stir in the garlic and sliced andouille sausage, then cook for 3 to 4 minutes until the sausage is lightly browned.
- Add the diced potatoes and pour in the chicken broth.
- Season with Cajun seasoning, salt, and black pepper, then stir well.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and cook for 2 to 3 minutes until warmed through.
- Ladle into bowls and top with sliced green onions before serving.
Notes
- For a thicker soup, mash a few of the cooked potatoes directly in the pot before adding the cream.
- Taste before serving and adjust the Cajun seasoning or salt as needed.
- This soup tastes even better the next day after the flavors have had more time to develop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 1080mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
Keywords: Cajun andouille potato soup, andouille sausage soup, creamy potato soup, Cajun soup recipe, Louisiana style soup, hearty sausage soup