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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage and a rich cheddar cream swirl—potatoes simmered until tender and lightly mashed for body, then topped with a smooth melted cheese drizzle. Deep red-orange Cajun broth, hearty sausage rounds, and a bright finish with green onions and hot sauce make this comforting main-dish soup feel extra special.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb andouille sausage
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 3 celery
  • 1 green bell pepper
  • 4 garlic
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream
  • 1.5 cup shredded sharp cheddar
Serving
  • green onions
  • hot sauce

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille sausage in a large Dutch oven, then remove and set aside.
  2. Keep the drippings in the pot for flavor and leave the sausage off to the side while you build the soup base.
Sauté the vegetables
  1. Sauté the onion, celery, and green bell pepper in the drippings for 5-6 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown too much.
Season and simmer
  1. Stir in Cajun seasoning, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices.
  2. Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer.
  3. Simmer for 22-25 minutes, stirring occasionally, until the potatoes are tender.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the soup, then stir through.
  2. Return the browned andouille sausage to the pot and heat until warmed through.
Make cheddar cream
  1. Heat the heavy cream and stir in the shredded sharp cheddar until melted and smooth.
Serve
  1. Serve the soup hot with the cheddar cream drizzled dramatically over the top.
  2. Finish with green onions and hot sauce on the side to taste.

Notes

Pro tip: mash about one-third of the potatoes directly in the pot so the soup turns creamy without becoming fully pureed. Store leftovers in the fridge up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing: yes, but cheddar cream may look slightly grainy after thawing—reheat and stir well or drizzle fresh cream for best texture. Dietary swap: use lactose-free heavy cream and a lactose-free cheddar for a close alternative.