Cajun Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sausage
▢1 tablespoon vegetable oil
▢1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
1 large onion, diced (about 1 cup)
½ cup diced celery, about 1 rib
½ red bell pepper, seeded, diced
2 teaspoons garlic, minced
Soup
1 teaspoon Cajun seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 cups (960 g) chicken broth
4 large russet potatoes, peeled, cubed
½ cup (119 g) heavy whipping cream
1 cup (113 g) mild cheddar cheese, shredded
parsley, chopped for garnish
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Directions: |
Directions:Sausage
To a large pot and over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes. Remove the sausage from the pan and set aside on a plate or in a bowl while you prepare the rest of the soup.
Vegetables
To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 more minute.
Soup
To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce heat. Simmer for 20-25 minutes, or until the potatoes are fork-tender.
Return the sausage to the pot and add in heavy cream and shredded cheese. Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.
Garnish with parsley. Serve warm. |
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Personal
Notes: |
Personal
Notes: Source: https://iamhomesteader.com/cajun-potato-soup/
Andouille Sausage: Andouille is a spicy, smoked pork sausage that is often used in Cajun and Creole cuisine. It is usually precooked, so you just need to heat it up and brown it (if preferred) before adding it to recipes like this one. Kielbasa, smoked bratwurst, or another kind of smoked sausage can be used as a substitute. But, they may not have the same level of spiciness as Andouille.
Cajun Seasoning: If you don’t have any, make your own Cajun seasoning with seasonings you probably already have on hand! Salt, black pepper, paprika, and cayenne pepper are also added to the soup. For more of a kick, add more cayenne pepper and Cajun seasoning.
Chicken Broth: Chicken broth is the liquid base for the soup. You could substitute chicken stock, but you may want to adjust the amount of salt added.
Potatoes: I prefer russet potatoes in this soup for their texture and flavor-absorbing capabilities. However, you could substitute Yukon gold, red potatoes, or potatoes you have on hand. Peel and cube the potatoes before adding them to the soup.
Cheese: Mild cheddar cheese is added to the soup, melting to create a rich, cheesy undertone. If preferred, you could serve the soup with cheese on the side, letting guests add as much (or as little) as they prefer. Taste testers loved the soup both ways!
For longer storage, freeze the soup. First, let the soup cool to room temperature. Next, store the soup in freezer-safe containers, leaving some space at the top for expansion. It will last in the freezer for up to 2-3 months. When ready to enjoy, let the soup thaw in the refrigerator before reheating.
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