Go Back

Cajun Potato Soup

Cajun potato soup with tender Yukon gold potatoes, a creamy orange-red broth, and smoky andouille in every spoonful. Brown the sausage, simmer until the potatoes are tender, then mash for a thick, hearty texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 12 oz andouille sausage Sliced
  • 2 tbsp butter For browning
Vegetables and aromatics
  • 1 onion Diced
  • 3 celery Stalks, diced
  • 1 green bell pepper Diced
  • 4 clove garlic Minced
Soup base
  • 5 cup chicken broth Plus more if needed
  • 3 lb Yukon gold potatoes Peeled and cubed
  • 1 cup heavy cream For creaminess
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp hot sauce Plus more for serving
  • 0.5 salt To taste
  • 0.25 pepper To taste
  • 0.25 fresh parsley For garnish
  • 0.25 green onions For garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the andouille
  1. Heat the butter in a large pot over medium-high heat, then add the sliced andouille and cook until browned. Remove the sausage to a plate and set aside.
Sauté the vegetables and spices
  1. In the same pot, sauté the diced onion, celery, and green bell pepper for 5 minutes to soften. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  2. Stir in Cajun or Creole seasoning and smoked paprika and cook for 1 minute to bloom the spices.
Simmer until potatoes are tender
  1. Add chicken broth and cubed Yukon gold potatoes, then bring to a simmer. Simmer for 20-22 minutes, stirring occasionally, until the potatoes are tender.
Mash and finish the soup
  1. Mash some of the potatoes in the pot to thicken the soup while leaving chunks for texture. Stir in the heavy cream and hot sauce until smooth and creamy.
Add sausage and season
  1. Return the browned andouille to the pot and simmer for 5 minutes to warm through. Season with salt and pepper to taste.
  2. Garnish with fresh parsley and green onions, then serve with extra hot sauce if desired.

Notes

For the thickest soup, mash more potatoes (or mash half) after the simmer; if it gets too thick, loosen with a splash of extra chicken broth. Refrigerate leftovers in an airtight container up to 3-4 days; freeze up to 2 months (cream can slightly separate, so reheat gently and stir). To make it lighter, swap the heavy cream for half-and-half and simmer 1-2 minutes longer to maintain body.