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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage and cheddar cream, simmered until the potatoes are tender and the broth turns rich and spicy. Andouille browns first, then the soup thickens with a partial mash and finishes with a smooth, melted cheddar cream drizzle.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Dish
Cuisine: Cajun
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage soup base
  • 1 lb andouille sausage Sliced and browned first for deep flavor.
  • 3 lb Yukon gold potatoes Cubed for even simmering and thickening.
  • 1 onion Diced.
  • 3 celery Diced (stalks).
  • 1 green bell pepper Diced.
  • 4 cloves garlic Minced.
  • 5 cup chicken broth Used to simmer until tender.
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream Warmed with cheddar until melted and smooth.
  • 1.5 cup shredded sharp cheddar Stir into warm cream until smooth.
  • green onions For serving.
  • hot sauce For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown andouille
  1. Brown the sliced andouille in a large pot and remove it to set aside.
  2. Leave the browned drippings in the pot for sautéing the vegetables.
Sauté the Cajun holy trinity
  1. Sauté the diced onion, celery, and green bell pepper in the drippings for 5-6 minutes.
  2. Add the minced garlic and cook for 1 minute.
Season and simmer
  1. Stir in Cajun seasoning, smoked paprika, and cayenne, then cook for 1 minute.
  2. Add the chicken broth and cubed potatoes, then simmer for 22-25 minutes until tender.
Thicken and finish with sausage
  1. Mash some of the potatoes in the pot to thicken the soup.
  2. Return the browned andouille to the pot.
Make cheddar cream and serve
  1. Heat the heavy cream and stir in the shredded sharp cheddar until smooth and melted.
  2. Serve the soup with cheddar cream drizzled on top, plus green onions and hot sauce.

Notes

Pro tip: partially mashing the potatoes (instead of fully puréeing) keeps a hearty texture while still thickening the broth. Refrigerate leftovers up to 3 days; rewarm gently on the stove. Freezing is not recommended for the cheddar cream texture—store soup and cream separately if you want to freeze.