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Cajun Potato Soup

Cajun Potato Soup is a creamy one-pot meal with smoky andouille sausage and tender Yukon Gold potatoes. The roux-style flour step thickens the broth for a smooth, hearty bowl in about 40 minutes.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 tbsp unsalted butter
  • 1 small yellow onion
  • 2 celery stalks
  • 1 red bell pepper
  • 12 oz andouille sausage
  • 3 cloves garlic
  • 2 tbsp Cajun seasoning
  • 3 tbsp all-purpose flour
  • 4 cup chicken broth
  • 2 lb Yukon Gold potatoes
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced, for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetables and sausage
  1. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and bell pepper for 5–6 minutes, until softened.
  2. Add the andouille sausage and cook for 4–5 minutes, until browned.
Build the roux-style seasoning and simmer
  1. Stir in the garlic and Cajun seasoning, cooking for 30 seconds. Sprinkle in the flour and stir to coat everything.
  2. Slowly pour in the chicken broth, scraping up any browned bits, then add the potatoes. Bring the soup to a simmer.
  3. Simmer for 15–18 minutes, until the potatoes are fork-tender. Stir occasionally so the potatoes cook evenly.
Finish creamy and serve
  1. Stir in the heavy cream and cheddar until melted and smooth. Keep the heat at a gentle simmer to maintain a creamy texture.
  2. Garnish with green onions and serve warm. Stir once more right before serving if needed.

Notes

For the smoothest texture, keep the heat gentle when adding cream and cheddar so the cheese melts without breaking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium-low, adding a splash of broth if thickened. Freezing is not recommended because dairy can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a still-creamy result.