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Cajun Potato Soup

Cajun potato soup with tender Yukon gold potatoes, browned andouille, and a creamy orange-red broth. Cook the vegetables until soft, simmer until the potatoes are tender, then mash for 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
  

Andouille sausage
  • 12 oz andouille sausage Slice before browning.
Potatoes and aromatics
  • 3 lb Yukon gold potatoes Peel and cube into bite-size pieces.
  • 1 onion Dice small for even sautéing.
  • 3 celery Dice for similar size to the pepper.
  • 1 green bell pepper Dice for even texture.
  • 4 garlic Minced.
Soup base
  • 5 cup chicken broth Use low-sodium if you prefer to control salt.
  • 1 cup heavy cream Stir in at the end for creamy body.
  • 2 tbsp butter For browning and sautéing.
  • 1 tbsp Cajun or Creole seasoning Adds classic Cajun flavor.
  • 1 tsp smoked paprika Boosts smoky warmth.
  • 1 tsp hot sauce Plus extra for serving, to taste.
  • 0.5 Salt and pepper to taste Season at the end to balance spice and creaminess.
Garnish
  • 1 Fresh parsley and green onions for garnish Chop and sprinkle on top before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown andouille and build the base
  1. Brown the andouille in butter in a large pot over medium-high heat until lightly browned, then remove and set aside.
  2. Sauté the onion, celery, and bell pepper in the same pot for 5 minutes until softened; then add the garlic and cook for 1 minute, stirring until fragrant.
  3. Stir in the Cajun or Creole seasoning and smoked paprika and cook for 1 minute to bloom the spices, then scrape up any browned bits.
Simmer and thicken
  1. Add the chicken broth and cubed potatoes, then bring to a simmer and cook 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 until smooth and heated through.
  3. Return the andouille to the pot and simmer for 5 minutes so the flavors meld.
Finish and serve
  1. Season with salt and pepper to taste, then garnish with fresh parsley and green onions.
  2. Serve hot with additional hot sauce drizzled on top if desired.

Notes

Pro tip: for a thicker chowder, mash about one-third of the potatoes right after they’re tender, leaving the rest chunky. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove until steaming. Freezing is not recommended because the cream can break after thawing. For a lower-fat option, use half-and-half instead of heavy cream (texture will be slightly thinner).