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Easy Creamy Cajun Potato Soup with Andouille Sausage

A hearty bowl of creamy Cajun potato soup topped with sliced andouille sausage and green onions.
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Make this comforting, one-pot Cajun Potato Soup featuring tender potatoes, smoky Andouille sausage, and a rich, spicy cream base. It is a simple, flavorful meal perfect for weeknight dinners.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 ring Andouille sausage, sliced into 1/4-inch rounds
  • 1 large onion, diced
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 tablespoon Cajun seasoning (adjust for spice preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • 2 green onions, sliced for garnish

Instructions

  1. Heat the vegetable 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 aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the diced onion and celery to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, Cajun seasoning, thyme, smoked paprika, and cayenne pepper (if using).
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  6. Use a potato masher to gently mash some of the potatoes against the side of the pot to naturally thicken the soup. Do not over-mash; you want some chunks remaining.
  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 melts completely into the soup, creating a creamy texture.
  9. Taste the soup and add salt and pepper as needed. Serve hot, garnished with sliced green onions.

Notes

  • For a quicker version, use pre-cooked smoked sausage instead of raw Andouille.
  • If you prefer a smoother soup, use an immersion blender to blend about half of the soup before adding the cream and cheese.
  • Increase the Cajun seasoning or cayenne pepper if you want more heat.

Nutrition

Find it online: https://cookingbyfelix.com/easy-creamy-cajun-potato-soup/