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Cajun Potato Soup

Cajun potato soup with tender Yukon Gold cubes, smoky andouille, and a creamy finish stirred in at the end. Simmered until soft and lightly mashed for a thick, spoonable 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
  

andouille sausage
  • 12 oz andouille sausage, sliced
Yukon gold potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed
onion
  • 1 onion, diced
celery
  • 3 stalks celery, diced
green bell pepper
  • 1 green bell pepper, diced
garlic
  • 4 cloves garlic, minced
chicken broth
  • 5 cup chicken broth
heavy cream
  • 1 cup heavy cream
butter
  • 2 tbsp butter
Cajun or Creole seasoning
  • 1 tbsp Cajun or Creole seasoning
smoked paprika
  • 1 tsp smoked paprika
hot sauce
  • 1 tsp hot sauce (plus more for serving)
salt and pepper
  • 1 Salt and pepper to taste
fresh parsley
  • 1 Fresh parsley and green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the andouille
  1. Heat the butter in a large pot over medium-high heat, then brown the sliced andouille until lightly crisped, and remove and set aside.
Build the Cajun base
  1. In the same pot, sauté the diced onion, celery, and green bell pepper for 5 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute, stirring just until fragrant.
  3. Stir in the Cajun or Creole seasoning and smoked paprika, cooking for 1 minute to bloom the spices.
Simmer and thicken
  1. Add the chicken broth and cubed 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, then stir in the heavy cream and hot sauce.
Finish and serve
  1. Return the browned andouille to the pot and simmer for 5 minutes to heat through.
  2. Season with salt and pepper to taste, then garnish with fresh parsley and green onions before serving.

Notes

For the best texture, mash only part of the potatoes so the soup stays chunky; if it thickens too much after simmering, loosen with a splash of broth. Store in the refrigerator up to 4 days; freeze up to 2 months (the cream may slightly change texture). For a lighter version, use half-and-half instead of heavy cream.