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Cajun Potato Soup with Sausage

Cajun potato soup with sausage is a one pot, smoky, creamy soup with tender russet chunks and andouille sausage rounds. Browned sausage, simmered potatoes, and a quick mash create a thick texture, then cheddar and green onion finish each bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 14 oz andouille sausage Sliced into rounds.
Potatoes and aromatics
  • 5 russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 1 red bell pepper Diced.
  • 1 green bell pepper Diced.
Broth and cream
  • 4 cup chicken broth
  • 1 cup heavy cream
Seasonings
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp butter
  • 1 salt To taste.
Toppings
  • 1 shredded cheddar For topping.
  • 1 green onions For topping.
  • 1 sour cream For topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Melt the butter in a large pot over medium-high heat and brown the sliced andouille sausage, then remove and set aside.
  2. Keep browning until the sausage is caramelized with visible brown edges, then transfer it to a plate for later.
Cook the vegetables and spices
  1. Add the diced onion and bell peppers to the pot and cook for 4 minutes.
  2. Stir in the minced garlic, Cajun seasoning, and smoked paprika and cook for 1 minute, until fragrant and coated.
Simmer the potatoes
  1. Add the cubed russet potatoes and chicken broth, bring to a boil, then reduce to a simmer.
  2. Simmer for 15–20 minutes, until the potatoes are completely tender and break easily with a fork.
Thicken and finish
  1. Mash about 1/3 of the potatoes with a potato masher directly in the pot to thicken the soup.
  2. Stir in the heavy cream and the browned sausage, then simmer for 5 more minutes until the soup looks creamy and thick.
Serve
  1. Ladle the soup into bowls and top each serving with shredded cheddar, green onions, and sour cream.
  2. Finish with cracked pepper if desired and serve hot so the cheddar melts into the surface.

Notes

For extra thickness, mash the potatoes a little more if you like a denser soup. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove until warmed through. Freezing is not recommended because heavy cream can separate when thawed. For a lighter version, use half-and-half instead of heavy cream for a similar creamy texture.