Description
When life gets hectic, finding time to whip up a delicious and hearty meal can feel like a challenge. But fear not, my fellow home cooks! This Creamy Cajun Sausage and Potato Soup is here to rescue your dinner and satisfy those tastebuds. Packed with bold flavors, creamy goodness, and the comforting heartiness of potatoes, it’s the perfect one-pot wonder for your busy weeknights.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 ring (135 ounces) andouille sausage, sliced into 1⁄4-inch rounds (Because who can resist that smoky flavor?)
- 1 large onion, diced (about 1 cup)
- 1/2 cup diced celery (about 1 rib)
- 1/2 red bell pepper, seeded and diced
- 2 teaspoons garlic, minced (Because there’s no such thing as too much garlic, right?)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- 1/2 cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Parsley, chopped (for garnish)
Instructions
- Sizzle, Sauté, and Set Aside: In a large pot, heat the vegetable oil over medium heat until it’s hot and shimmering (just like your dance moves!). Add in that deliciously smoky andouille sausage. Cook, stirring occasionally, until it’s nicely browned—this usually takes about 3-4 minutes. Once done, remove it from the pot and set it aside.
- Bring on the Veggies: In the same pot, add the diced onion, celery, and red bell pepper. Let them cook until they’re nice and softened, which should take about 5-8 minutes. Then, stir in the minced garlic and cook for another minute. Your kitchen should smell like a dream by now!
- Spice it Up: Time to add some flavor! Toss in the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and the cubed potatoes. Reduce the heat and let everything simmer for about 20-25 minutes, or until the potatoes are fork-tender.
- Creamy Goodness Awaits: Bring back the sausage into the pot, and pour in that luscious heavy whipping cream along with the shredded cheddar cheese. Allow the soup to simmer for an additional 5 minutes. It’s all about letting those flavors meld together into creamy perfection.
- Garnish and Serve: Before serving, sprinkle some fresh chopped parsley on top for that pop of color and freshness. Now, grab a bowl, your favorite spoon, and dig into this delightful comfort!
Notes
- Substitution Magic: Don’t have andouille sausage? No problem! Feel free to swap with your favorite sausage or even a plant-based alternative for a twist.
- Making It Your Own: Looking to kick it up a notch? Add some diced jalapeños for an extra kick!
- Leftover Love: This soup is even better the next day, so save any leftovers for lunch (if you can resist devouring it all in one sitting!).