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Creamy Cajun Potato Soup with Andouille Sausage

A spoonful of rich, creamy Cajun potato soup featuring chunks of potato and slices of smoked sausage, topped with red pepper flakes.
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This recipe delivers a rich, creamy Cajun Potato Soup packed with bold Southern flavor from tender potatoes and smoky andouille sausage. It is a simple, one-pot meal perfect for cozy dinners on cold nights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 6 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 unsalted butter
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Optional garnish: fresh chopped green onions, extra shredded cheddar cheese

Instructions

  1. Cook the sausage: 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. Sauté the vegetables: Add the onion, celery, and green pepper to the pot. Cook until softened, about 5 minutes. Add the minced garlic, thyme, smoked paprika, onion powder, garlic powder, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Simmer the potatoes: Pour in the chicken broth. Add the diced potatoes and the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
  4. Make the roux/thickener: While the potatoes cook, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Cook this mixture, stirring constantly, for 2 minutes to cook out the raw flour taste. This is your thickening base.
  5. Thicken the soup: Remove the bay leaf from the potato mixture. Slowly whisk the flour and butter mixture (roux) into the simmering soup base until fully incorporated. Continue to simmer, stirring often, for about 5 minutes until the soup begins to thicken naturally. Some potatoes should start to break down, adding natural thickness.
  6. Finish the soup: Reduce the heat to low. Stir in the heavy cream and the cooked andouille sausage. Heat through gently for 2 minutes; do not allow the soup to boil after adding the cream.
  7. Add cheese and season: Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts smoothly into the soup. Taste the soup and add salt and black pepper as needed.
  8. Serve: Ladle the hot Cajun Potato Soup into bowls. Top with fresh green onions and extra cheddar cheese, if desired.

Notes

  • For an even creamier texture, remove about 2 cups of the soup (mostly potatoes and broth) before adding the cream, blend it until smooth using an immersion blender or standard blender, and then stir it back into the pot.
  • If you prefer bacon over sausage, substitute 6 slices of cooked, crumbled bacon for the andouille sausage.
  • This soup tastes even better the next day as the flavors meld together.

Nutrition

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