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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille and cheddar cream—simmered until the Yukon gold potatoes are tender, then thickened by mashing. Finished with a warm, smooth cheddar cream drizzle and topped with green onions and hot sauce for a rich, creamy bite.
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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
  

Soup base
  • 1 lb andouille sausage
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 3 celery
  • 1 green bell pepper
  • 4 cloves garlic
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream
  • 1.5 cup shredded sharp cheddar
To serve
  • green onions
  • hot sauce

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sliced andouille sausage in a large pot, then remove and set aside.
  2. Keep the rendered drippings in the pot for sautéing the vegetables.
Build the Cajun flavor
  1. Sauté the diced onion, celery, and green bell pepper in the drippings for 5-6 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown too much.
Season and simmer
  1. Stir in Cajun seasoning, smoked paprika, and cayenne and cook for 1 minute to bloom the spices.
  2. Pour in the chicken broth and add the cubed Yukon gold potatoes, then bring to a simmer.
  3. Simmer for 22-25 minutes, until the potatoes are tender and easily pierced with a fork.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the soup.
  2. Return the browned andouille sausage to the pot and stir to combine.
Make cheddar cream
  1. Heat the heavy cream and stir in the shredded sharp cheddar until melted and smooth.
Serve
  1. Ladle the soup into bowls and drizzle the cheddar cream dramatically over the top.
  2. Top with green onions and serve with hot sauce on the side.

Notes

Pro tip: simmer gently—after mashing, give the soup 2-3 minutes so the texture thickens without turning starchy. Store leftovers in the fridge up to 4 days; reheat on the stovetop over medium-low. Freezing is not ideal because the cheddar cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).