Cajun Potato Soup
A creamy, flavorful soup featuring tender potatoes, smoky andouille sausage, and a trio of vegetables, perfect for cold weather and meal prep.
Ingredients
Main Ingredients
- 1 lb Andouille sausage, sliced Smoked chicken sausage can be used for a lighter option.
- 4 medium Potatoes, diced Russet, Yukon gold, or red potatoes can be used.
- 1 cup Mixed vegetables (onions, bell peppers, celery) Classic Cajun trio; pre-chopped mixes are a time-saver.
- 2 tbsp Cajun spices Adjust heat based on preference.
- 1 cup Heavy cream Can substitute with half-and-half or milk with Greek yogurt.
- 1 cup Sharp cheddar cheese, shredded Buy blocks and shred for better melting.
- to taste Salt and pepper Add to taste as Cajun seasoning might contain salt.
Instructions
Preparation
- In a large pot, cook the sliced andouille sausage over medium heat until browned for about 5-7 minutes.
- Add chopped vegetables and sauté until soft, about 5-8 minutes.
- Stir in diced potatoes and Cajun spices, cooking for an additional 2-3 minutes.
- Pour in enough water or broth to cover the potatoes, and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in heavy cream and cheddar cheese until the soup is creamy and the cheese has melted.
- Season with salt and pepper to taste, and serve hot.
Notes
For extra flavor, take your time browning the sausage and vegetables. For meal prep, cool and store before adding cream and cheese to keep it fresh. Leftovers can be used creatively in various dishes.