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Cajun Potato Soup

Cajun potato soup with creamy mashed potato texture and smoky-spiced broth, simmered until the Yukon Gold cubes are tender. This one-pot version features browned andouille, sautéed onion/pepper/celery, and a finishing simmer with heavy cream and hot sauce.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat 2 tablespoons butter in a large pot over medium-high heat, then add the sliced andouille and brown it until lightly crisped. Remove the sausage and set it aside.
Build the soup base
  1. In the same pot, sauté the diced onion, celery, and green bell pepper for 5 minutes, stirring as they soften. Add the minced garlic and cook for 1 minute.
  2. Stir in Cajun or Creole seasoning and smoked paprika, and cook for 1 minute to toast the spices.
Simmer and thicken
  1. Pour in the chicken broth and add the peeled, cubed Yukon gold potatoes, then bring to a simmer. Simmer for 20-22 minutes, until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup, then stir in the heavy cream and hot sauce. Keep stirring until the mixture looks creamy.
Finish and serve
  1. Return the browned andouille to the pot and simmer for 5 minutes to heat through.
  2. Season with salt and black pepper to taste, then garnish with fresh parsley and green onions. Serve with extra hot sauce if desired.

Notes

For the creamiest texture, mash only part of the potatoes so you still get chunks in every spoonful. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stove to avoid curdling. Freezing is not recommended because heavy cream can break when thawed. If you want a lighter option, swap the heavy cream for evaporated milk and simmer gently.