Creamy Cajun Potato Soup with Andouille Sausage
This hearty and flavorful soup combines tender potatoes, smoky andouille sausage, and aromatic vegetables in a rich, creamy broth infused with bold Cajun spices. Perfect for chilly evenings or when yo
20
Prep Time
35
Cook Time
55
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This hearty and flavorful soup combines tender potatoes, smoky andouille sausage, and aromatic vegetables in a rich, creamy broth infused with bold Cajun spices. Perfect for chilly evenings or when you're craving comfort food with a kick, this soup delivers warmth and satisfaction in every spoonful.
Ingredients
Instructions
Step 1
1. Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat until the butter melts and begins to foam.
Step 2
2. Add the sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until lightly browned on both sides. Remove the sausage with a slotted spoon and set aside on a plate.
Step 3
3. In the same pot with the rendered sausage fat, add the chopped onions, bell peppers, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and the onions turn translucent.
Step 4
4. Add the minced garlic, Cajun seasoning, smoked paprika, and dried thyme. Stir constantly for 1 minute until fragrant.
Step 5
5. Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, or until the potatoes are fork-tender.
Step 6
6. Using an immersion blender, blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, carefully transfer half the soup to a blender, blend until smooth, then return to the pot.
Step 7
7. Stir in the heavy cream and return the cooked andouille sausage to the pot. Simmer gently for 5 minutes to allow flavors to meld.
Step 8
8. Taste and adjust seasoning with salt and black pepper as needed. The Cajun seasoning may already provide sufficient salt.
Step 9
9. Ladle the hot soup into bowls and garnish with sliced green onions.
You Must Know
- ✓For the best flavor, use authentic andouille sausage rather than regular smoked sausage, as it provides the distinctive Cajun flavor profile.
- ✓Don't overcook the potatoes initially; they should be just tender since they'll continue cooking when you blend and simmer the soup.
- ✓If you prefer a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce along with the Cajun seasoning.
Chef's Notes
For the best flavor, use authentic andouille sausage rather than regular smoked sausage, as it provides the distinctive Cajun flavor profile.
Don't overcook the potatoes initially; they should be just tender since they'll continue cooking when you blend and simmer the soup.
If you prefer a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce along with the Cajun seasoning.
Serving Suggestions
Serve this hearty soup with crusty French bread or cornbread for soaking up every last drop. A simple side salad with a light vinaigrette provides a refreshing contrast to the rich, creamy soup. This dish is perfect for casual family dinners, game day gatherings, or anytime you need warming comfort food.
Nutritional Info (Per Serving)
485
Calories
14g
Protein
32g
Carbs
34g
Fat
Tags
Lily
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More Soups Recipes
Creamy Cajun Potato Soup with Andouille Sausage
This hearty and flavorful soup combines tender potatoes, smoky andouille sausage, and aromatic vegetables in a rich, creamy broth infused with bold Cajun spices. Perfect for chilly evenings or when yo
Ingredients (15)
Instructions
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat until the butter melts and begins to foam.
- Add the sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until lightly browned on both sides. Remove the sausage with a slotted spoon and set aside on a plate.
- In the same pot with the rendered sausage fat, add the chopped onions, bell peppers, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and the onions turn translucent.
- Add the minced garlic, Cajun seasoning, smoked paprika, and dried thyme. Stir constantly for 1 minute until fragrant.
- Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, carefully transfer half the soup to a blender, blend until smooth, then return to the pot.
- Stir in the heavy cream and return the cooked andouille sausage to the pot. Simmer gently for 5 minutes to allow flavors to meld.
- Taste and adjust seasoning with salt and black pepper as needed. The Cajun seasoning may already provide sufficient salt.
- Ladle the hot soup into bowls and garnish with sliced green onions.
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