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–+ servings
Benjamin

Easy One-Pot Cajun Potato Soup – Perfect for Cold Nights!

This Cajun Potato Soup is a bold and comforting dish packed with smoky andouille sausage, tender potatoes, and a rich, creamy broth infused with Cajun spices. It delivers the perfect balance of spice, heartiness, and warmth in every spoonful. Whether you're craving a cozy meal for a cold night or looking for an easy one-pot dinner, this soup is guaranteed to satisfy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Cajun
Ingredients Method Notes

Ingredients
  

For the Sausage:
  • Vegetable oil – 1 tablespoon
  • Andouille sausage sliced into ¼-inch rounds – 13.5 ounces
For the Vegetables:
  • Large onion diced – 1 cup
  • Celery diced – ½ cup
  • Red bell pepper seeded and diced – ½ cup
  • Garlic minced – 2 teaspoons
For the Soup Base:
  • Cajun seasoning – 1 teaspoon
  • Kosher salt – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Paprika – ½ teaspoon
  • Cayenne pepper – ¼ teaspoon
  • Chicken broth – 4 cups
  • Russet potatoes peeled and cubed – 4 large
  • Heavy whipping cream – ½ cup
  • Mild cheddar cheese shredded – 1 cup
  • Fresh parsley chopped (for garnish)

Method
 

Sauté the Sausage:
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the sliced andouille sausage and cook until browned, approximately 3–4 minutes.
  3. Remove the sausage from the pot and set aside.
Sauté the Vegetables:
  1. In the same pot, add the diced onion, celery, and red bell pepper.
  2. Cook until the vegetables are softened, about 5–8 minutes.
  3. Add the minced garlic and cook for an additional minute.
Build the Soup Base:
  1. Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper.
  2. Pour in the chicken broth and add the cubed russet potatoes.
  3. Bring the mixture to a boil, then reduce the heat to a simmer.
  4. Let the soup simmer for 20–25 minutes, or until the potatoes are tender.
Finish the Soup:
  1. Return the browned sausage to the pot.
  2. Stir in the heavy whipping cream and shredded mild cheddar cheese.
  3. Simmer for an additional 5 minutes, allowing the cheese to melt and the flavors to meld.
Serve:
  1. Ladle the soup into bowls.
  2. Garnish with chopped fresh parsley.
  3. Serve warm, accompanied by fresh bread if desired.

Notes

  • For Extra Heat: Add more cayenne or a splash of hot sauce.
  • Make it Dairy-Free: Use coconut milk instead of cream and omit cheese.
  • Thicker Soup: Mash some of the potatoes before serving for a thicker consistency.
  • Storage Tips: Store in the fridge for up to 4 days or freeze without the cream and cheese for up to 3 months.

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