Description
A hearty Cajun Andouille Potato Soup loaded with smoky sausage, tender potatoes, and a creamy spiced broth. This comforting bowl delivers bold Louisiana flavor with every spoonful.
Ingredients
Units
Scale
- 12 ounces andouille sausage, sliced into rounds
- 3 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 celery stalks, diced
- 1 medium green bell pepper, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add sliced andouille sausage and cook for 5 minutes until browned. Remove and set aside.
- In the same pot, add chopped onion, celery, and green bell pepper. Cook for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Add diced potatoes, chicken broth, Cajun seasoning, paprika, salt, and black pepper. Stir well and return browned sausage to the pot.
- Bring to a gentle boil, then reduce to a simmer. Cook for 20 to 25 minutes until potatoes are tender.
- Stir in heavy cream and simmer for an additional 5 minutes to slightly thicken.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- Brown the sausage well to build deep smoky flavor.
- Cut potatoes evenly for consistent cooking.
- Mash a few potatoes in the pot if you prefer a thicker texture.
- Add the cream at the end and simmer gently to prevent separation.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg