Description
Creamy Cajun Potato Soup with Andouille Sausage is a hearty, smoky, and spicy comfort food featuring tender Yukon Gold or red potatoes, flavorful andouille sausage, and a rich, creamy base. Perfect for chilly days, this one-pot meal offers a perfect balance of spice and creaminess with simple ingredients and bold Cajun flavors, delivering warmth and satisfaction in every spoonful.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups diced Yukon Gold or red potatoes
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 3 cloves garlic, minced
Protein
- 12 oz andouille sausage, sliced into bite-sized pieces
Liquids and Dairy
- 4 cups chicken broth
- 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 pepper, to taste
- Green onions or chives, sliced (for garnish)
- Optional garnishes: shredded cheese, crispy bacon bits, sour cream, chopped fresh parsley
Instructions
- Prepare the Vegetables and Sausage: Dice the potatoes, chop the onions, bell peppers, and celery, and mince the garlic. Slice the andouille sausage into bite-sized pieces or rounds for even cooking.
- Sauté the Aromatics and Sausage: In a large pot, heat butter and olive oil over medium heat. Add the andouille sausage and cook until browned and fragrant. Remove and set aside. Then, add onions, celery, and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in garlic last, cooking just until fragrant, about 30 seconds.
- Build the Soup Base: Return the sausage to the pot, sprinkle in the Cajun seasoning, and stir well to coat everything evenly. Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook uncovered until the potatoes are tender, about 15-20 minutes.
- Blend for Creaminess: Use an immersion blender to puree part of the soup directly in the pot, leaving some potato chunks for texture. Alternatively, carefully transfer a portion to a blender and pulse until smooth, then return to the pot.
- Add Cream and Final Seasoning: Stir in the heavy cream or half and half and warm the soup gently over low heat without boiling. Taste and adjust seasoning with salt, pepper, or more Cajun spices as desired.
Notes
- Use fresh Cajun seasoning for the best flavor impact.
- Control the spice level by adding seasoning gradually.
- Do not over-blend; chunky potatoes add wonderful texture.
- Brown the sausage well to develop deep smoky flavor.
- Simmer gently after adding cream to prevent curdling and maintain silky texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg