Go Back

Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage and a rich cheddar cream drizzle. Simmered Yukon gold potatoes create a thick, creamy texture, finished with tender sausage rounds and bright green onion topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb andouille sausage Sliced
  • 3 lb Yukon gold potatoes Cubed
  • 1 onion Diced
  • 3 celery Stalks, diced
  • 1 green bell pepper Diced
  • 4 garlic Cloves, minced
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream Warmed together until melted
  • 1.5 cup shredded sharp cheddar Warmed together until melted
To serve
  • green onions For serving
  • hot sauce For serving

Equipment

  • 1 Dutch oven

Method
 

Brown andouille
  1. Brown the andouille in a large Dutch oven over medium-high heat, then remove and set aside. Cook until browned on the edges, then return the drippings to the pot.
Build the Cajun base
  1. Sauté the onion, celery, and green bell pepper in the drippings over medium heat for 5-6 minutes. Cook until softened, then add the garlic and cook 1 minute.
  2. Stir in Cajun seasoning, smoked paprika, and cayenne, cooking for 1 minute. Toast the spices until fragrant.
Simmer and thicken
  1. Add chicken broth and cubed Yukon gold potatoes, then bring to a simmer. Simmer for 22-25 minutes, stirring occasionally, until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup, then return the browned andouille. Stir to distribute the sausage and mashed potatoes.
Make cheddar cream and serve
  1. Heat the heavy cream and add the shredded sharp cheddar, stirring until smooth and fully melted. Warm gently just until the sauce becomes pourable.
  2. Serve the soup with cheddar cream drizzled dramatically over the top, plus green onions and hot sauce on the side. Add extra hot sauce to taste.

Notes

Pro tip: for extra thick soup, mash about a third of the potatoes before adding the andouille back in. Store leftovers in the fridge up to 3 days; reheat gently to avoid grainy cheddar cream. Freezing: yes for the soup base (without cheddar cream), up to 2 months, then thaw and reheat before making a fresh drizzle. For a lighter option, use half-and-half instead of heavy cream and warm just until the cheddar melts.