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Cajun Potato Soup

Cajun potato soup with tender Yukon gold potatoes and a creamy, lightly spicy broth. Browned andouille, a quick veggie sauté, and simmer-mash finishing create 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cajun Potato Soup
  • 12 oz andouille sausage
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 3 celery
  • 1 green bell pepper
  • 4 cloves garlic
  • 5 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp hot sauce
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish
  • 1 green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the andouille
  1. Brown the andouille in butter in a large pot, then remove and set aside.
  2. Keep the browned bits in the pot as flavor, and let the andouille rest off to the side while you cook the vegetables.
Sauté vegetables and seasonings
  1. Sauté the onion, celery, and bell pepper in the same pot for 5 minutes, stirring until softened.
  2. Add the garlic and cook for 1 minute, just until fragrant, then stir to coat evenly.
  3. Stir in Cajun or Creole seasoning and smoked paprika, and cook for 1 minute to bloom the spices.
Simmer and thicken
  1. Add the chicken broth and Yukon gold potatoes, then simmer for 20-22 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup while keeping some chunks for texture.
  3. Stir in the heavy cream and hot sauce, then cook briefly to combine and warm through.
Finish and serve
  1. Return the andouille to the pot and simmer for 5 minutes so the flavors meld.
  2. Season with salt and pepper to taste.
  3. Garnish with fresh parsley and green onions and serve, with additional hot sauce if desired.

Notes

For a thicker chowder texture, mash about half the potato chunks before adding cream. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because heavy cream can break when reheated; reheat gently on the stove. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter, still creamy result.