Description
This Creamy Cajun Potato Soup is a hearty and flavorful dish that combines the richness of cheddar cheese with the spicy kick of andouille sausage. Perfect for a cozy night in or to impress guests with a taste of the bayou!
Ingredients
Units
Scale
Main Ingredients:
- 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
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup half and half
- 4 large russet potatoes, peeled and cubed
- 1 cup sharp cheddar cheese, shredded
- Salt and cracked black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Prepare Sausage: Heat olive oil in a Dutch oven, brown sausage, and set aside.
- Sauté Vegetables: Cook onion, bell pepper, and celery until softened. Add garlic and cook.
- Create Roux: Add butter and flour to make a paste, then cook to remove raw flour taste.
- Simmer Soup: Slowly add broth and half and half while stirring. Add potatoes and seasonings, simmer until potatoes are tender.
- Finish Soup: Stir in cooked sausage and cheddar until melted. Serve garnished with parsley.
Notes
- Experiment with different types of sausage for unique flavors.
- This soup can be made ahead and reheated.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
