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Cajun Potato Soup

Cajun potato soup with andouille, creamy mashed potatoes, and a lightly thickened broth simmered until tender. Bold Cajun seasoning and smoked paprika create an orange-red flavor that tastes rich without being heavy.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sliced andouille in the butter in a large Dutch oven until browned, then remove and set aside. Keep the heat at medium so the sausage colors without burning.
Sauté vegetables and seasonings
  1. Sauté the diced onion, celery, and green bell pepper in the same pot for 5 minutes until softened. Stir occasionally and scrape up browned bits for extra flavor.
  2. Add the minced garlic and cook for 1 minute. You should smell garlic immediately, but avoid letting it brown.
  3. Stir in the Cajun or Creole seasoning and smoked paprika, then cook for 1 minute. The mixture should look fragrant and slightly darkened in the pot.
Simmer the potatoes
  1. Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer. The surface should show active bubbles but stay at a steady simmer.
  2. Simmer for 20-22 minutes, stirring occasionally, until the potatoes are tender. You should be able to easily pierce a cube with a fork.
  3. Mash some of the potatoes in the pot until the soup thickens slightly while leaving some chunks intact. Stir until creamy with visible potato pieces.
  4. Stir in the heavy cream and hot sauce. The soup should turn a richer orange-red and look smoother.
Finish and garnish
  1. Return the browned andouille to the pot, then simmer for 5 minutes. The sausage should heat through and the broth should gently bubble.
  2. Season with salt and pepper to taste, then garnish with fresh parsley and green onions. Finish with an extra drizzle of hot sauce if desired.

Notes

For a thicker soup, mash more of the potatoes, but keep some chunks for texture. Store leftovers in the fridge up to 4 days in a covered container; reheat gently over low heat, adding a splash of broth or cream if it thickens too much. Freezing is not recommended because the cream can separate after thawing. Dietary swap: use low-sodium chicken broth and choose a lower-sodium Cajun seasoning to reduce sodium.