Cajun Potato Soup
Cajun Potato Soup offers a spicy mash-up of Louisiana comfort cooking and hearty traditional potato soup.
Equipment
- Dutch oven
Ingredients
- 13.5 ounces fully cooked andouille sausage links cut into ¼-inch slices
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 0.5 teaspoon crushed red pepper flakes
- 1 medium onion chopped
- 1 medium sweet red pepper chopped
- 1 rib celery chopped
- 32 ounces chicken broth 1 carton
- 3 teaspoons Cajun seasoning
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon kosher salt
- 4 large russet potatoes peeled and cut into 1-inch cubes
- 1 cup heavy whipping cream
- 0.75 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.25 cup chopped fresh parsley
Instructions
- In a Dutch oven over medium heat, cook and stir sausage until edges are lightly browned, 3-5 minutes. Remove sausage to a bowl.
- In the same pan, melt butter and heat oil over medium heat. Add garlic and pepper flakes; cook and stir 1 minute. Add onion, red pepper and celery. Cook and stir until vegetables are softened, 5-7 minutes.
- Stir in broth, Cajun seasoning, paprika and salt. Bring to a boil. Add potatoes. Reduce heat; simmer, uncovered, until potatoes are tender, 15-18 minutes.
- Reduce heat to low. Stir in cream, cheddar cheese and Parmesan cheese until cheese is melted. Add sausage and parsley. Heat through. If desired, serve with additional parsley.
Notes
Cajun potato soup is an excellent blend of flavors, perfect for a comforting meal.
Nutrition
Serving: 1cupCalories: 305kcalCarbohydrates: 21gProtein: 11gFat: 21gSaturated Fat: 10gCholesterol: 77mgSodium: 812mgFiber: 2gSugar: 3g
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