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Cajun Potato Soup with Sausage

Cajun potato soup with sausage combines smoky broth, tender russet potato chunks, and andouille sausage rounds, finished creamy with heavy cream. Browned sausage and a quick pepper-and-onion base create deep Cajun flavor, then the soup is thickened by mashing part of the potatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage and potato soup base
  • 14 oz andouille sausage sliced
  • 5 russet potatoes medium, peeled and cubed
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp butter
  • 1 salt to taste
  • 0.5 cup shredded cheddar for topping
  • 0.25 cup green onions for topping
  • 0.5 cup sour cream for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Melt butter in a large pot over medium-high heat, then brown the sausage slices and remove and set aside.
  2. Continue browning until the sausage is nicely browned, then keep it aside for later.
Build the smoky Cajun base
  1. Add onion and bell peppers to the pot and cook for 4 minutes.
  2. Add garlic, Cajun seasoning, and smoked paprika and cook 1 more minute, stirring to coat the vegetables.
Simmer the potatoes
  1. Add cubed potatoes and chicken broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are completely tender.
  2. Use a potato masher to roughly mash about 1/3 of the potatoes directly in the pot to thicken the soup.
Finish creamy and serve
  1. Stir in heavy cream and add the sausage, then simmer for 5 more minutes.
  2. Serve topped with shredded cheddar, green onions, and sour cream.

Notes

For the thickest soup, mash about 1/3 of the potatoes thoroughly while they’re hot, then let the soup simmer briefly before adding toppings. Store in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezing is not recommended because dairy can break during thawing and reheating. For a lighter version, swap half-and-half for the heavy cream for a slightly less rich texture while keeping the Cajun flavor.