Meaty, smoky andouille sausage, tender red potatoes, and the Cajun holy trinity simmered in a spiced broth and finished with melted cheddar — bold, hearty, and on the table in 40 minutes.
Servings
6
Prep time
15 min
Cook time
25 min
Total time
40 min
Ingredients — 6 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Olive oil | 1 | tbsp |
| Andouille sausage ring, sliced | 14 | oz |
| Medium onion, chopped | 1 | — |
| Green bell pepper, chopped | 1 | — |
| Celery ribs, sliced | 2 | — |
| Chicken broth | 4 | cups |
| Red potatoes, cubed | 1½ | lb |
| Cajun seasoning | 1 | tsp |
| Garlic powder | ½ | tsp |
| Smoked paprika | ½ | tsp |
| Cheddar cheese, shredded | ⅓ | cup |
| Salt & freshly ground black pepper | — | to taste |
| Fresh parsley, chopped, for garnish (optional) | — | — |
Directions
1
Brown the sausage and vegetables. Heat the olive oil in a large stockpot over medium-high heat. Add the andouille sausage slices, onion, bell pepper, and celery. Cook for 6 minutes, stirring occasionally, until the sausage is lightly browned and the vegetables have begun to soften.
2
Simmer the soup. Pour in the chicken broth and add the cubed potatoes, Cajun seasoning, garlic powder, and smoked paprika. Stir to combine and bring to a full boil. Reduce the heat, cover, and simmer for 20 minutes until the potatoes are completely tender.
3
Add the cheese. Turn off the heat. Scatter the shredded cheddar over the soup and stir until fully melted and incorporated. Taste and season with salt and pepper as needed.
4
Serve. Ladle into bowls and scatter fresh parsley over each if using. Serve immediately.
Cook's notes
The Cajun holy trinity
Onion, bell pepper, and celery — the classic base of Cajun and Creole cooking — form the flavour foundation of this soup. Together they create a savoury depth that makes the broth taste far more developed than its short cooking time suggests.
Melt the cheese off the heat
Always turn off the burner before stirring in the cheddar. Adding cheese to actively boiling soup causes it to seize and turn grainy rather than melting smoothly. The residual heat of the broth is more than enough to melt it perfectly.
Control the heat level
Andouille sausage already brings considerable smokiness and spice. If you prefer a milder soup, start with ½ teaspoon of Cajun seasoning and adjust upward. For extra heat, a pinch of cayenne or a dash of hot sauce stirred in at the end does the job.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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