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Spicy Cajun Potato Soup

Spicy Cajun Potato Soup: Comfort in Every Creamy Spoonful

Delight in a warm bowl of Spicy Cajun Potato Soup, a comforting blend of creamy potatoes and savory spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Vegetable Oil Ideal for sautéing the sausage and vegetables; substitute with olive oil for a healthier option.
  • 1 pound Andouille Sausage Delivers a spicy kick; can be swapped with kielbasa for a milder flavor if desired.
  • 1 cup Onion Diced; adds sweetness and depth to the soup.
  • 1 rib Celery Diced; contributes crunch and flavor.
  • 1 unit Red Bell Pepper Seeded and diced; adds sweetness and color.
  • 3 cloves Garlic Minced; enhances overall flavor profile.
For the Seasoning
  • 1 teaspoon Cajun Seasoning Adjust to your spice preference.
  • 0.5 teaspoon Kosher Salt Modify to taste.
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Paprika
  • 0.25 teaspoon Cayenne Pepper Or more for additional heat.
For the Soup
  • 4 cups Chicken Broth Or vegetable broth for a vegetarian version.
  • 4 large Russet Potatoes Peeled and cubed for creamy texture.
  • 0.5 cup Heavy Whipping Cream Adds richness and creaminess.
For the Toppings
  • 1 cup Mild Cheddar Cheese Optional on the side.
  • 1 bunch Parsley Chopped, for garnish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Spicy Cajun Potato Soup
  1. In a large pot, heat vegetable oil over medium heat. Add andouille sausage and sauté for about 3-4 minutes until browned. Remove and set aside.
  2. In the same pot, add onion, celery, and red bell pepper. Cook for 5-8 minutes until softened. Add minced garlic and cook for 1 more minute.
  3. Stir in Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Bring to a boil, then simmer covered for 20-25 minutes until potatoes are fork-tender.
  4. Return the sausage to the pot, add heavy whipping cream, and stir. Let simmer for another 5 minutes until heated through.
  5. Ladle the soup into bowls, garnish with parsley and cheddar cheese, and serve warm with crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Prepare vegetables and sausage 24 hours in advance to save time. Adjust spices to taste. Avoid boiling after adding cream to maintain texture. Store in airtight containers for 3-4 days in the fridge or freeze for up to 2-3 months.

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