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Cajun Potato Soup

Cajun potato soup with andouille sausage and creamy mashed potatoes simmered until tender. Bold orange-red broth with peppers and celery, finished with hot sauce for heat.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 12 oz andouille sausage sliced
Potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Aromatics and peppers
  • 1 onion diced
  • 3 celery stalks, diced
  • 1 green bell pepper diced
  • 4 garlic cloves, minced
Broth and cream
  • 5 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
Seasonings
  • 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 black pepper to taste
Garnish
  • 0.25 fresh parsley for garnish
  • 0.25 green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Melt the butter in a large pot over medium-high heat, then add the sliced andouille and brown until browned, about 3–5 minutes. Remove the sausage and set aside.
Cook the vegetables
  1. In the same pot, sauté the diced onion, celery, and green bell pepper for 5 minutes, stirring often, until softened. Add the minced garlic and cook for 1 minute.
Bloom the spices
  1. Stir in Cajun or Creole seasoning and smoked paprika, and cook for 1 minute to deepen flavor. Keep the heat at medium so spices don’t scorch.
Simmer the soup
  1. Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer. Simmer for 20–22 minutes, until the potatoes are tender and easily pierced with a fork.
Thicken and finish
  1. Mash some of the potatoes in the pot until the soup turns creamy and slightly thick. Stir in the heavy cream and hot sauce.
Add sausage and final seasoning
  1. Return the browned andouille to the pot and simmer for 5 minutes to reheat and meld flavors. Season with salt and black pepper to taste.
Garnish and serve
  1. Ladle the soup into bowls and garnish with fresh parsley and green onions. Add extra hot sauce on top if you want more heat.

Notes

For the best texture, mash only part of the potatoes so you get creamy body plus potato chunks. Store covered in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth if it thickens too much. Freezing is not recommended because the cream can separate. For a lighter option, swap heavy cream for half-and-half (texture will be slightly thinner).