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Creamy One-Pot Cajun Potato Soup with Andouille Sausage

Close-up of a creamy, orange-hued Cajun potato soup loaded with sliced sausage, potatoes, cheese, and green onions.
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You will love this rich, creamy Cajun potato soup packed with bold Southern flavor. It features tender potatoes, smoky Andouille sausage, and a perfect blend of Cajun spices for a satisfying, spicy comfort food meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Andouille sausage, sliced
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (or more, to taste)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 bay leaf
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, sliced green onions, hot sauce

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the onion, celery, and bell pepper to the pot. Cook until softened, about 5 minutes. Add the minced garlic, Cajun seasoning, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 to 3 minutes until the mixture is light golden brown. Do not let it burn.
  4. Slowly whisk the chicken broth into the roux until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Add the diced potatoes and the bay leaf to the pot. Bring back to a gentle simmer, cover, and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Remove and discard the bay leaf. Use a potato masher to mash some of the potatoes against the side of the pot to naturally thicken the soup to your desired consistency. You want some chunks remaining for texture.
  7. Stir in the heavy cream and the cooked Andouille sausage. Heat through gently; do not let the soup boil after adding the cream.
  8. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is completely melted and the soup is rich and velvety.
  9. Taste and adjust seasoning with salt, pepper, and more Cajun seasoning if needed. Serve hot with your favorite toppings. This is a hearty soup recipe perfect for cozy winter meals!

Notes

  • For an even richer flavor, use smoked sausage instead of Andouille.
  • If you prefer a thicker soup without mashing potatoes, reserve 1 cup of the cooked potatoes, mash them separately with 1/4 cup of the cream, and stir the mixture back into the soup.
  • This soup freezes well, though the texture may change slightly upon reheating.
  • If you are looking for an easy one pot soup, this recipe minimizes cleanup.

Nutrition

Find it online: https://kitchenuser.net/cajun-potato-soup-creamy-one-pot-recipe/