Cajun Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 loop (13.5 ounces) of andouille sausage, cut into thin ¼-inch slices
02 -
1 tablespoon of cooking oil
→ Vegetables
03 -
1 cup of diced onion (1 large onion)
04 -
Half a red bell pepper, chopped and seeds removed
05 -
About 1 celery stick, diced (½ cup)
06 -
2 teaspoons of minced garlic
→ Soup Base
07 -
½ teaspoon ground black pepper
08 -
1 teaspoon Cajun spice blend
09 -
¼ teaspoon of cayenne
10 -
4 cups (960 g) of chicken stock
11 -
½ cup (119 g) whipping cream, heavy
12 -
½ teaspoon of kosher salt
13 -
4 large potatoes, russet, peeled and diced
14 -
½ teaspoon of paprika
15 -
1 cup (113 g) of mild cheddar, shredded
16 -
Chopped parsley to sprinkle on top
# Instructions:
01 -
Heat a big pot on medium with oil. Cook the andouille sausage slices for about 3 to 4 minutes until browned a bit. Remove them to set aside.
02 -
Toss diced onion, celery, and bell pepper into the same pot over medium heat. Let them cook for roughly 5 to 8 minutes until they soften up, then stir in garlic for another minute.
03 -
Pour in chicken broth, potatoes, and seasonings (Cajun mix, salt, black pepper, paprika, and cayenne) to the pot. Lower the heat and let it bubble gently for 20-25 minutes, or until the potatoes are soft enough to pierce with a fork.
04 -
Add the sausage back into the pot. Stir in the whipping cream and cheddar, letting it all warm up for about 5 minutes until smoothly blended.
05 -
Dish up the soup and top it off with chopped parsley before serving warm.
# Notes:
01 -
Dial down the heat by using less Cajun mix or cayenne or picking a sausage that's not as spicy.
02 -
Keep leftovers in the fridge for up to 3-4 days in a sealed container once the soup has cooled.
03 -
Freeze portions in freezer-safe containers for 2-3 months. Let it thaw out in the fridge before reheating.