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Creamy Cajun Potato Soup with Andouille Sausage

A close-up of a creamy, orange-hued bowl of Cajun potato soup topped with sliced sausage and fresh parsley.
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Make this hearty, spicy Cajun potato soup featuring smoky andouille sausage and tender potatoes in a rich, creamy broth. It is a simple, one-pot comfort food dinner ready in about an hour.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (adjust for spice level)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 6 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven 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 the drippings in the pot.
  2. Add the onion, celery, and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, Cajun seasoning, smoked paprika, and thyme. Cook for 1 minute until fragrant.
  4. Whisk the flour into the vegetables until combined, creating a roux base. Cook for 1 minute, stirring constantly.
  5. Slowly whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until the broth thickens slightly.
  6. Add the diced potatoes and the cooked andouille sausage back into the pot. Bring the soup back to a gentle simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender.
  7. Use a potato masher to gently mash some of the potatoes against the side of the pot to help thicken the soup to your desired consistency.
  8. Reduce the heat to the lowest setting. Stir in the heavy cream and the shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Do not allow the soup to boil after adding the cream.
  9. Taste the soup and add salt and pepper as needed.
  10. Serve the Cajun potato soup hot, garnished with fresh parsley.

Notes

  • For a slow cooker version, skip steps 1 through 4. Place the browned sausage, raw vegetables, seasonings, and chicken broth in the slow cooker. Cook on low for 6 to 8 hours. Mash some potatoes, then stir in the cream and cheese during the last 30 minutes of cooking.
  • If you prefer a less spicy soup, start with 1 tablespoon of Cajun seasoning and add more later.
  • You can substitute bacon for the andouille sausage, cooking the bacon first and using the rendered fat for sautéing the vegetables.

Nutrition

Find it online: https://completelyyummy.com/cajun-potato-soup-recipe-easy-dinner/