What are common mistakes making potato soup?

Overheating cream or adding it too soon can make the soup curdle. Always add it last and stir gently.

What is the best liquid base for Cajun soup?

Chicken broth gives the perfect savory depth without overpowering the spices.

How long can homemade potato soup last?

It stays fresh for three to four days in the fridge when stored properly in airtight containers.

What makes potato soup curdle?

Adding dairy to a very hot or acidic base can cause curdling. Always lower the heat before stirring in cream.

Soup Recipes: Amazing Cajun Potato Soup

Name: Cajun Potato Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 13.5 ounces andouille sausage, sliced into ¼ inch rounds; 1 large onion, diced about 1 cup; ½ cup diced celery about 1 rib; ½ red bell pepper, seeded and diced; 2 teaspoons minced garlic; 1 teaspoon Cajun seasoning; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; 4 cups chicken broth; 4 large russet potatoes, peeled and cubed; ½ cup heavy whipping cream; 1 cup mild cheddar cheese, shredded; Chopped parsley for garnish

Description

Warm, creamy, and smoky, this Cajun Potato Soup packs tender potatoes, andouille sausage, and cheddar into a cozy bowl that’s perfect for easy weeknights.

Ingredients

Scale

1 tablespoon vegetable oil

13.5 ounces andouille sausage, sliced into ¼ inch rounds

1 large onion, diced about 1 cup

½ cup diced celery about 1 rib

½ red bell pepper, seeded and diced

2 teaspoons minced garlic

1 teaspoon Cajun seasoning

½ teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon paprika

¼ teaspoon cayenne pepper

4 cups chicken broth

4 large russet potatoes, peeled and cubed

½ cup heavy whipping cream

1 cup mild cheddar cheese, shredded

Chopped parsley for garnish

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Instructions

1. Heat oil in a large pot over medium heat. Add sausage slices and cook until browned, about 3 to 4 minutes. Remove and set aside.

2. In the same pot, cook diced onion, celery, and bell pepper until softened, 5 to 8 minutes. Add garlic and cook for 1 more minute.

3. Stir in Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and potatoes. Simmer over reduced heat for 20 to 25 minutes, until potatoes are fork tender.

4. Return sausage to the pot, stir in cream and cheese, and simmer for another 5 minutes until heated through and cheese is melted.

5. Garnish with chopped parsley and serve warm.

Notes

For a milder flavor, reduce or omit Cajun seasoning or cayenne pepper, or use a less spicy sausage.

The soup thickens slightly as it cools and reheats well.

Store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat on the stovetop or in the microwave.

Freeze in freezer safe containers for up to 2 to 3 months. Thaw in the fridge before reheating.

Suitable sausage substitutes: kielbasa or smoked bratwurst.

Recommended potato types: russet preferred, or Yukon gold, or red.

Texture: creamy broth with tender potatoes and vegetables.

Flavor profile: spicy, savory, slightly smoky, rich with cheddar.

Variations: add beans or greens like kale, adjust spice level, use different cheeses or smoked meats.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 serving
Calories: 490