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Cajun Potato Soup

Cajun potato soup with a bold orange-red broth, tender Yukon gold potatoes, and smoky andouille sausage. Simmered until soft, lightly mashed for a creamy texture, then finished with 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 12 oz andouille sausage Sliced
Potatoes and aromatics
  • 3 lb Yukon gold potatoes Peeled and cubed
  • 1 onion Diced
  • 3 celery Stalks, diced
  • 1 green bell pepper Diced
  • 4 garlic Cloves, minced
  • 5 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
Seasonings and finishing
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp hot sauce Plus more for serving
  • 0.5 salt and pepper To taste
  • 1 fresh parsley For garnish
  • 1 green onions For garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. In a large pot, brown the sliced andouille in 2 tablespoons butter, stirring occasionally, until lightly browned. Remove the sausage to a plate and set aside.
Sauté the vegetables
  1. In the same pot, sauté the diced onion, celery, and bell pepper until softened, about 5 minutes. Stir in the minced garlic and cook 1 minute.
Bloom the spices
  1. Stir in Cajun or Creole seasoning and smoked paprika, cooking for 1 minute until fragrant. Keep the heat steady so the spices toast without burning.
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 flavor
  1. Mash some of the potatoes in the pot to thicken the soup, then stir in the heavy cream and 1 teaspoon hot sauce. Mix until the cream is fully incorporated and the broth looks creamy.
Finish and garnish
  1. Return the browned andouille to the pot and simmer for 5 minutes to reheat and meld the flavors. Season with salt and pepper to taste, then garnish with fresh parsley and green onions before serving with extra hot sauce if desired.

Notes

For extra thickness, mash about a third of the potatoes (less for a chunkier texture). Store leftovers in the refrigerator up to 3-4 days; freeze only if needed—cream can slightly change texture after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar creamy finish.