Cajun Potato Soup
A hearty and comforting soup loaded with savory andouille sausage, creamy potatoes, and vibrant mixed vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound Andouille Sausage, diced Can substitute with smoked turkey for a lighter option.
- 4 medium Potatoes, diced
- 1 cup Mixed Vegetables (carrots, celery, onion)
- 2 tablespoons Cajun Spices Adjust to taste.
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese, shredded
- to taste Salt and Black Pepper
- 2 tablespoons Olive Oil or Butter
- to cover Water or Broth To cover the vegetables.
Instructions
Preparation
- In a large pot, heat the olive oil or butter over medium heat.
- Add the diced andouille sausage and cook until browned and aromatic.
- Toss in the chopped onions, carrots, and celery; sauté until the vegetables are tender.
- Stir in the diced potatoes and Cajun spices, mixing everything well.
- Pour in enough water or broth to cover the vegetables, bringing it to a boil. Then reduce to a simmer.
- Cook until the potatoes are fork-tender, which should take about 15-20 minutes.
- Pour in the heavy cream and add the shredded cheddar cheese, stirring until the cheese melts into the soup.
- Season with salt and black pepper to your liking.
- Serve hot and enjoy this scrumptious soup!
Notes
For a creamier texture, use an immersion blender to purée part of the soup before adding the cream and cheese. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.