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Creamy Cajun Potato Soup with Andouille Sausage

Close-up of a bowl of creamy Cajun potato soup topped with sliced andouille sausage, shredded cheddar, and green onions.
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Make this rich, velvety Cajun Potato Soup in one pot. It features tender potatoes, smoky andouille sausage, and bold Cajun spices for a satisfying, hearty meal perfect for chilly evenings.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 cup chopped yellow onion (part of the holy trinity)
  • 1 cup chopped celery (part of the holy trinity)
  • 1 cup chopped green bell pepper (part of the holy trinity)
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (adjust to your spice preference)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 bay leaf
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Optional toppings: chopped green onions, extra shredded cheddar cheese

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the onion, celery, and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Stir in the minced garlic, Cajun seasoning, smoked paprika, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and the bay leaf. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  6. Remove the bay leaf from the soup. Slowly whisk the flour slurry into the simmering soup. Continue to cook, stirring constantly, until the soup thickens, about 3 to 5 minutes.
  7. Stir in the heavy cream and the cooked andouille sausage. Heat through gently, but do not allow the soup to boil after adding the cream.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until it is completely melted and the soup is rich and creamy.
  9. Taste the soup and add salt and black pepper as needed. Serve hot, topped with green onions and extra cheese if desired.

Notes

  • For a thicker, more velvety soup texture without using flour, mash about one-third of the cooked potatoes against the side of the pot before adding the cream.
  • If you prefer bacon over sausage, substitute 6 slices of cooked, crumbled bacon for the andouille sausage.
  • This soup freezes well; cool completely before storing in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

Find it online: https://pureplatepath.com/cajun-potato-soup-comfort-recipe/