Ingredients
Sausage and Veggies
- 2 tablespoons extra-virgin olive oil
- 13-ounce package spicy smoked sausage (such as andouille), sliced into discs
- 1 small yellow onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 3 teaspoons homemade Cajun seasoning (or store-bought), divided use
Soup Base and Potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- ½ cup half and half
- 4 large russet potatoes, peeled and cubed
Finishing Touches
- 1 cup sharp cheddar cheese, shredded
- Salt and cracked black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook the sausage: Heat 2 tablespoons of extra-virgin olive oil in a 5-quart Dutch oven or stockpot over medium heat. Add the sliced spicy smoked sausage and cook until browned. Once cooked, transfer the sausage to a plate and set aside.
- Sauté the vegetables: In the same pan with the rendered sausage fat, add the chopped onion, red bell pepper, and celery. Cook for 2 to 3 minutes until the vegetables soften. Then add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Prepare the roux: Add 2 tablespoons unsalted butter and 3 tablespoons all-purpose flour to the pan with the vegetables. Stir continuously with a wooden spoon to create a paste and cook for 2 to 3 minutes. This step removes the raw flour taste and helps thicken the soup.
- Add liquids and potatoes: Slowly pour in 4 cups low-sodium chicken broth and ½ cup half and half while continuously stirring to avoid lumps. Add the peeled and cubed russet potatoes along with 3 teaspoons Cajun seasoning (reserve some if desired for adjusting seasoning later). Lower the heat to medium-low and let the soup simmer for 20 to 25 minutes, stirring occasionally. Cook until the potatoes are fork-tender and the soup begins to thicken.
- Combine sausage and cheese: Return the cooked sausage to the pot and stir in 1 cup shredded sharp cheddar cheese. Continue stirring until the cheese fully melts and integrates into the soup. Adjust seasoning with salt, cracked black pepper, and additional Cajun seasoning if needed.
- Serve: Remove the soup from heat and allow it to cool slightly. Ladle the creamy Cajun potato soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy the comforting blend of creamy richness and spicy flavors.
Notes
- For a thicker soup, simmer a little longer or mash some of the potatoes before adding sausage and cheese.
- Use homemade Cajun seasoning for the best flavor or store-bought if short on time.
- The spicy smoked sausage adds heat, but you can substitute with milder sausage or turkey sausage if preferred.
- Low-sodium broth allows you to control the salt content better.
- Half and half can be substituted with heavy cream or whole milk for variation in creaminess.
- Garnish with parsley or sliced green onions for extra freshness and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
