Cajun Potato Soup with Sausage (Printable Version)
Hearty potato soup with Cajun spices, smoked sausage, and vegetables in a creamy broth.
# What You'll Need:
→ Vegetables
01 - 1 ½ lbs russet potatoes, peeled and diced into ½-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 medium red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 green onions, sliced for garnish
07 - 2 tablespoons fresh parsley, chopped for garnish
→ Meats
08 - 8 oz Andouille sausage, sliced into ¼-inch rounds
→ Dairy
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter
→ Liquids
11 - 4 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tablespoons Cajun seasoning
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon cayenne pepper
15 - 1 teaspoon salt, or to taste
16 - ½ teaspoon black pepper
→ Pantry Staples
17 - 2 tablespoons all-purpose flour
18 - 1 tablespoon olive oil
# How To Make It:
01 - Heat olive oil and butter in a large soup pot over medium heat. Add sliced Andouille sausage and cook until browned on both sides, about 4-5 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
02 - Add chopped onion, celery, and bell pepper to the pot. Sauté for 4-5 minutes until vegetables begin to soften and onion becomes translucent. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour evenly over the vegetable mixture, stirring constantly to coat. Cook for 1-2 minutes to remove raw flour taste and create a light roux base for the soup.
04 - Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add diced potatoes, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Bring mixture to a boil over high heat.
05 - Reduce heat to low, cover, and simmer for 15-18 minutes until potatoes are fork-tender. Stir occasionally to prevent sticking.
06 - Use a potato masher or immersion blender to partially break down potatoes and vegetables, leaving some chunks for texture. Create a creamy consistency while maintaining heartiness.
07 - Return browned sausage to the pot. Pour in heavy cream and stir to combine. Simmer uncovered for 5 minutes over low heat until soup is heated through and slightly thickened.
08 - Taste soup and adjust salt, pepper, or Cajun seasoning as desired. Ladle hot soup into bowls and garnish generously with sliced green onions and chopped parsley.
# Expert Advice:
01 -
- The smoky depth of Andouille sausage combined with creamy potatoes creates the kind of comfort food that makes even gray February days feel bearable
- One pot, minimal effort, and the kind of leftovers that actually taste better the next day
02 -
- The thickness of your soup depends entirely on how much you mash those potatoes and I have learned that some variation is completely fine
- Cajun seasoning varies wildly between brands so start with less and taste as you go
03 -
- Brown your sausage more aggressively than you think necessary because that caramelization creates the foundation of the entire soup
- Taste the soup before adding extra salt since the sausage and Cajun seasoning bring quite a bit already