Cajun Potato Soup

Here is a warm, simple soup you can make any night.

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introduction

This Cajun Potato Soup is creamy, spicy, and full of flavor. It uses andouille sausage, potatoes, vegetables, and cheese. You will make a hearty soup that warms hands and belly.

why make this recipe

• It cooks in one pot and takes little work.
• It uses common ingredients you can find in any store.
• It is rich, filling, and good for cold days or a quick family meal.

how to make Cajun Potato Soup

Heat oil in a large pot. Brown the andouille sausage first. Add onion, celery, bell pepper, and garlic. Cook until the vegetables are soft. Add diced potatoes and Cajun seasoning and stir. Pour in chicken broth and bring to a boil. Lower the heat and simmer until potatoes are tender. Stir in heavy cream and cheddar cheese until the cheese melts. Taste and add salt and pepper if needed. Serve hot.

Ingredients :

• 1 lb andouille sausage, sliced
• 4 medium potatoes, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• 2 tsp Cajun seasoning
• Salt and pepper to taste
• 2 tbsp olive oil

Directions :

1. In a large pot, heat olive oil over medium heat. Add the andouille sausage and cook until browned.
2. Add the onions, celery, bell pepper, and garlic, sautéing until soft.
3. Stir in the diced potatoes and Cajun seasoning, mixing well.
4. Pour in the chicken broth, bring to a boil, then reduce heat and let simmer until potatoes are tender.
5. Stir in the heavy cream and cheddar cheese, cooking until the cheese is melted.
6. Season with salt and pepper to taste, then serve hot.

how to serve Cajun Potato Soup

Ladle the soup into bowls while hot. Top with extra shredded cheddar, chopped green onions, or a sprinkle of extra Cajun seasoning. Serve with crusty bread or crackers. A green salad on the side adds a fresh touch.

how to store Cajun Potato Soup

Cool the soup to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove, stirring so the cream stays smooth.

tips to make Cajun Potato Soup

• Cut potatoes in even pieces so they cook at the same time.
• Brown the sausage well for extra flavor.
• Cook on low heat after adding cream to avoid curdling.
• Taste and adjust Cajun seasoning and salt at the end.
• Use a mix of sharp cheddar for stronger cheese flavor.

variation (if any)

• Make it lighter: use half-and-half or milk instead of heavy cream.
• Make it protein-rich: add cooked chicken or shrimp instead of sausage.
• Make it vegetarian: skip the sausage and use vegetable broth; add smoked paprika for a smoky flavor.
• Make it thicker: mash some of the cooked potatoes in the pot before adding cream.

FAQs

Q: Can I use a different sausage?
A: Yes. Kielbasa or smoked sausage work well.

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream or coconut milk and a dairy-free cheese or omit the cheese.

Q: How do I reheat the soup without separating the cream?
A: Reheat slowly over low heat and stir often. Do not boil.

Q: Can I cook this in a slow cooker?
A: Yes. Brown the sausage and veggies first, then add everything to the slow cooker and cook on low 4–6 hours until potatoes are tender. Add cream and cheese near the end.

Conclusion

If you want another version or more tips, check this helpful recipe guide: Cajun Potato Soup – I Am Homesteader.

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