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Cajun Potato Soup

Cajun potato soup with a bold orange-red broth, tender Yukon Gold cubes, and sliced andouille simmered until savory and creamy. A quick mash thickens the soup while the cream and hot sauce round out the Cajun heat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the andouille
  1. Brown the andouille in the butter in a large pot, cooking until lightly browned, then remove and set aside.
Build the Cajun base
  1. Sauté the onion, celery, and green bell pepper in the same pot for 5 minutes, until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
  3. Stir in the Cajun or Creole seasoning and smoked paprika, cooking for 1 minute to bloom the spices.
Simmer until tender
  1. Add the chicken broth and cubed Yukon gold potatoes, then simmer for 20-22 minutes, until the potatoes are tender.
Mash and finish
  1. Mash some of the potatoes in the pot, leaving a few chunks for texture.
  2. Stir in the heavy cream and hot sauce until the soup turns creamy and evenly colored.
  3. Return the browned andouille to the pot and simmer for 5 minutes so the flavors meld.
  4. Season with salt and pepper to taste, then garnish with fresh parsley and green onions before serving.

Notes

Pro tip: mash only part of the potatoes so the soup stays thick but still has hearty chunks. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove. Freezing is not recommended because the cream can separate. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner but still creamy).