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Cajun Potato Soup

Cajun potato soup with andouille, Yukon gold potatoes, and a creamy orange-red broth. Simmered until tender, then lightly mashed for a thick, hearty texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 12 oz andouille sausage
Yukon gold potatoes
  • 3 lb Yukon gold potatoes
Vegetables
  • 1 onion
  • 3 celery
  • 1 green bell pepper
Garlic
  • 4 garlic
Chicken broth
  • 5 cup chicken broth
Cream
  • 1 cup heavy cream
Butter
  • 2 tbsp butter
Seasonings
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp hot sauce plus more for serving
  • 0.5 salt to taste
  • 0.5 black pepper to taste
Garnish
  • 1 fresh parsley for garnish
  • 1 green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the andouille
  1. In a large pot, brown the sliced andouille in the butter over medium-high heat until lightly browned, then remove and set aside.
  2. Keep the pot and drippings for sautéing the vegetables.
Sauté the vegetables
  1. Add diced onion, celery, and bell pepper to the same pot and sauté for 5 minutes.
  2. Stir in minced garlic and cook for 1 minute.
Build the Cajun flavor
  1. Stir in Cajun or Creole seasoning and smoked paprika, then cook for 1 minute.
Simmer until tender
  1. Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer.
  2. Simmer for 20-22 minutes, until the potatoes are tender.
Finish creamy and add heat
  1. Mash some of the potatoes in the pot to thicken the soup.
  2. Stir in the heavy cream and hot sauce.
  3. Return the browned andouille to the pot and simmer for 5 minutes.
Season and garnish
  1. Season with salt and black pepper to taste.
  2. Garnish with fresh parsley and green onions, and serve with extra hot sauce if desired.

Notes

Pro tip: for a thicker soup, mash about one-third of the potatoes directly in the pot before adding the cream. Refrigerate leftovers in a covered container up to 3 days; reheat gently to avoid curdling. Freezing is not recommended due to the cream, but you can store it chilled and rewarm. For a lighter version, use half-and-half instead of heavy cream (the texture will be slightly thinner).