Cajun Potato Soup (Print Version)
# Ingredients:
01 -
1 large onion, chopped into small pieces (roughly 1 cup).
02 -
1 tablespoon of cooking oil.
03 -
Half a red bell pepper, diced without seeds.
04 -
1 rib of celery, chopped fine (makes about half a cup).
05 -
2 teaspoons of freshly chopped garlic.
06 -
13.5 ounces of andouille sausage, sliced into thin rounds.
07 -
Half a teaspoon of kosher salt.
08 -
1 teaspoon of Cajun spices.
09 -
4 large russet potatoes, peeled and chopped into cubes.
10 -
4 cups chicken stock.
11 -
Half a teaspoon of black pepper.
12 -
1 cup of shredded mild cheddar.
13 -
Half a teaspoon of paprika spice.
14 -
A pinch (quarter teaspoon) of cayenne for heat.
15 -
Half a cup of heavy cream.
16 -
Fresh parsley, minced for topping.
# Instructions:
01 -
Set a big pot on medium heat and swirl in the oil. Toss in the sausage and fry until browned on both sides, 3-4 minutes. Pull it out and set it aside.
02 -
Without cleaning the pot, throw in the onion, bell pepper, and celery. Let it soften for 5-8 minutes. Stir in the garlic and cook just 1 minute longer.
03 -
Mix in the dry spices, chicken stock, and potatoes. Bring the heat down low, then let it gently bubble until the potatoes are fork-tender—about 20-25 minutes.
04 -
Stir the sausage back into the pot. Add in the cream and cheese, then cook for another 5 minutes until hot and the cheese has melted well.
05 -
Dish it up warm with parsley sprinkled on top.
# Notes:
01 -
The mix of onion, celery, and pepper (Trinity) adds that real Cajun vibe.
02 -
Turn up or bring down the spice with more or less Cajun seasoning or cayenne.
03 -
Russet potatoes naturally make the soup thick and creamy.