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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage and a thick, spoon-coating texture—simmered until the Yukon golds are tender and lightly mashed. Finished with a warm cheddar cream drizzle for a rich, spicy bowl of comfort.
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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 soup base
  • 1 lb andouille sausage Slice into rounds.
  • 3 lb Yukon gold potatoes Cube into bite-size pieces.
  • 1 onion Dice finely (holy trinity base).
  • 3 celery Dice finely.
  • 1 green bell pepper Dice finely.
  • 4 garlic Minced.
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream Warm together until melted.
  • 1.5 cup shredded sharp cheddar Shred for best melt.
For serving
  • 1 green onions Thinly sliced.
  • 1 hot sauce To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the andouille sausage, then remove and set aside.
  2. Keep the drippings in the pot for flavor before moving on to the vegetables.
Sauté the holy trinity
  1. Add diced onion, celery, and green bell pepper to the pot and sauté 5-6 minutes, stirring until softened and fragrant.
  2. Add minced garlic and cook 1 minute, stirring so it doesn’t brown.
Season and simmer
  1. Stir in Cajun seasoning, smoked paprika, and cayenne and cook 1 minute to bloom the spices.
  2. Pour in chicken broth and add cubed Yukon gold potatoes, then bring to a simmer and cook 22-25 minutes until the potatoes are tender.
Thicken and return sausage
  1. Mash some of the potatoes in the pot to thicken the soup without fully smoothing it out.
  2. Return the browned andouille to the pot and heat through.
Make cheddar cream
  1. In a separate pan, warm heavy cream and stir in shredded sharp cheddar until melted and smooth.
Serve
  1. Ladle the soup into bowls and drizzle cheddar cream dramatically over the top.
  2. Top with green onions and serve with hot sauce on the side.

Notes

Pro tip: mash only part of the potatoes for a thick, hearty texture while still keeping some chunkiness. Store leftovers in the refrigerator up to 3 days; rewarm gently so the potatoes don’t break down too much. Freezing is not recommended because the cheddar cream can separate after thawing. For a lighter option, use half-and-half and reduce the cheddar to keep the sauce creamy without as much fat.