Pin Recipe When the weather turns chilly, there's nothing quite like a steaming bowl of Creamy Cajun Potato Soup with Andouille Sausage. This hearty one-pot meal combines the smoky heat of andouille with the comforting texture of Yukon Gold potatoes, creating a rich, flavorful base that warms you from the inside out. Perfect for busy weeknights, this dish brings a touch of Louisiana comfort to your kitchen with minimal effort.
Pin Recipe The secret to this soup lies in the balance of the "holy trinity" of Cajun cooking—onions, bell peppers, and celery—sautéed until tender and combined with bold spices. Every spoonful delivers a mix of smoky protein and velvety broth, making it an ideal choice for anyone seeking a satisfying, spicy comfort food experience.
Ingredients
- Vegetables and Aromatics: 4 cups Yukon Gold or red potatoes (diced), 1 cup onions (chopped), 1 cup bell peppers (chopped), 1 cup celery (chopped), 3 cloves garlic (minced)
- Protein: 12 oz andouille sausage, sliced into bite-sized pieces
- Liquids and Dairy: 4 cups chicken broth (gluten free if needed), 1 cup heavy cream or half and half
- Fats and Oils: 2 tablespoons butter, 1 tablespoon olive oil
- Seasonings and Garnish: 2 tablespoons Cajun seasoning, Salt and black pepper to taste, Sliced green onions or chives
- Optional Toppings: Shredded cheese, crispy bacon bits, sour cream, chopped fresh parsley
Instructions
- Step 1
- Prepare all vegetables by dicing potatoes, chopping onions, bell peppers, and celery, and mincing garlic. Slice andouille sausage into bite-sized rounds.
- Step 2
- In a large pot, heat butter and olive oil over medium heat. Add andouille sausage and brown for 3–4 minutes until fragrant. Remove sausage and set aside.
- Step 3
- To the same pot, add onions, bell peppers, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Step 4
- Return sausage to the pot. Sprinkle in Cajun seasoning and stir to coat all ingredients.
- Step 5
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are tender.
- Step 6
- For a creamy texture, use an immersion blender to partially puree the soup in the pot, leaving some potato chunks. (Or, transfer a portion to a blender, blend until smooth, and return to pot.)
- Step 7
- Stir in heavy cream or half and half. Warm gently over low heat without bringing to a boil. Adjust seasoning with salt, pepper, or additional Cajun spice as desired.
- Step 8
- Ladle into bowls and garnish with green onions or chives. Add optional toppings such as shredded cheese, crispy bacon, sour cream, or parsley if desired.
Zusatztipps für die Zubereitung
For the deepest flavor profile, make sure to brown the sausage thoroughly before removing it from the pot; those browned bits add incredible depth to the broth. When using an immersion blender, be careful not to over-blend; retaining some potato chunks provides a better rustic texture. Always simmer gently after adding the dairy to prevent the soup from curdling.
Varianten und Anpassungen
This recipe is highly adaptable to your dietary preferences. For a lighter version, you can substitute heavy cream with half and half or whole milk. You can also control the heat level by adding the Cajun seasoning gradually until you reach your desired spice level. If you don't have Yukon Gold potatoes, red potatoes work perfectly as they hold their shape well during simmering.
Serviervorschläge
Ladle the soup hot into rustic bowls and garnish generously with sliced green onions or fresh chives. To turn this into an even more indulgent meal, offer a variety of toppings at the table, such as sharp shredded cheese, crispy bacon bits, or a dollop of cool sour cream to balance the Cajun spice.
Pin Recipe 
With 320 calories per serving and a wealth of smoky, spicy flavors, this Creamy Cajun Potato Soup with Andouille Sausage is a guaranteed crowd-pleaser. Whether you're serving it for a family dinner or meal-prepping for the week, it delivers warmth and satisfaction in every single bowl.
Recipe FAQs
- → Can I make this soup less spicy?
Reduce Cajun seasoning to 1 tablespoon and add gradually to taste. You can also use half the amount initially and adjust after simmering.
- → What potatoes work best?
Yukon Gold or red potatoes hold their shape well while becoming tender. Avoid russets as they can become too starchy and fall apart completely.
- → Can I substitute the andouille sausage?
Smoked kielbasa or chorizo work well. For a lighter version, use turkey kielbasa. Vegetarian options include smoked tofu or plant-based sausage.
- → How do I store and reheat leftovers?
Refrigerate up to 4 days in airtight containers. Reheat gently over low heat, stirring occasionally. Add splash of broth if too thick.
- → Can I freeze this soup?
Freeze before adding cream for best results. Thaw overnight in refrigerator, reheat, then stir in cream just before serving.
- → What can I serve alongside?
Crusty bread, cornbread, or buttery crackers complement well. A simple green salad balances the richness.