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Cajun Potato Soup

Cajun potato soup with tender Yukon gold potatoes, a creamy finish, and smoky andouille in a bold orange-red broth. Simmered until thick and comforting, then finished with hot sauce and fresh herb garnish for a classic Cajun main dish.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage base
  • 12 oz andouille sausage
Vegetables and aromatics
  • 3 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 3 celery diced
  • 1 green bell pepper diced
  • 4 garlic minced
Soup
  • 5 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp hot sauce plus more for serving
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 0.25 fresh parsley for garnish
  • 0.25 green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown andouille and build the flavor
  1. Brown the andouille in butter in a large pot over medium-high heat until lightly browned, then remove and set aside.
  2. In the same pot, sauté the onion, celery, and bell pepper over medium heat for 5 minutes, stirring often.
  3. Add the garlic and cook for 1 minute, stirring so it doesn’t brown.
Simmer potatoes until tender
  1. Stir in Cajun or Creole seasoning and smoked paprika and cook for 1 minute to bloom the spices.
  2. Add the chicken broth and the cubed Yukon gold potatoes, then simmer for 20-22 minutes until the potatoes are tender.
Finish creamy and season
  1. Mash some of the potatoes in the pot to thicken the soup, then stir in the heavy cream and hot sauce.
  2. Return the andouille to the pot and simmer for 5 minutes to warm through.
  3. Season with salt and pepper to taste, then garnish with fresh parsley and green onions before serving.

Notes

Pro tip: mash only a portion of the potatoes so the soup stays chunky but thick. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stovetop. Freezing is not recommended because the cream can break. For a lighter option, use half-and-half instead of heavy cream for a similar creamy texture.