YumVerseEats
Cajun Potato Soup with Andouille
A creamy Cajun potato soup with smoky andouille sausage, the holy trinity, and tender potatoes.
RECIPE AT A GLANCE
20
min
Active Time
45
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
Mashing some of the potatoes against the pot thickens the soup without heavy cream doing all the work. Browning the andouille first leaves smoky flavor in the pot.
Quick Fixes
Too thick: thin with broth or milk.
Want it smoother: blend half and stir it back in.
Ingredients
Protein
Sauce
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• ½ cup heavy cream
Vegetables
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 2 lb Yukon Gold potatoes, peeled and diced
Seasoning
• 1 teaspoon smoked paprika
Topping
How to Make It
1
Heat olive oil in a large pot over medium-high. Brown the andouille until crisp, then transfer to a plate.
2
Add onion, celery, and bell pepper to the pot. Cook 5 minutes, then stir in garlic and cook 30 seconds.
3
Add potatoes, broth, Cajun seasoning, and smoked paprika. Bring to a boil, then simmer 18 to 20 minutes until potatoes are tender.
4
Mash some of the potatoes against the pot to thicken.
5
Stir in cream and return the andouille to the pot. Warm through.
6
Top with green onions and serve.
Store
Store up to 4 days or freeze up to 2 months.
Reheat
Reheat on the stovetop, loosening with broth as needed.
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MORE READER FAVORITES
15
min active
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30
min total
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min active
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35
min total
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15
min total
10
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25
min total
Avo's Tip
Mash some of the potatoes right in the pot for a thick, creamy base without extra cream.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What potatoes are best?
Yukon Golds turn creamy and hold their shape; russets break down for a thicker soup.
• No andouille?
Smoked sausage or kielbasa work; add extra Cajun seasoning for the same kick.
• Can I make it dairy-free?
Yes. Skip the cream and lean on mashed potatoes plus a splash of broth for body.
Cajun Potato Soup with Andouille
Ingredients
—
—
12 oz andouille sausage, sliced
—
—
1 tablespoon olive oil
—
—
1 yellow onion, diced
—
—
2 celery stalks, diced
—
—
1 green bell pepper, diced
—
—
3 cloves garlic, minced
—
—
2 lb Yukon Gold potatoes, peeled and diced
—
—
6 cups low-sodium chicken broth
—
—
1 tablespoon Cajun seasoning
—
—
1 teaspoon smoked paprika
—
—
½ cup heavy cream
—
—
2 tablespoons sliced green onions
Instructions
1
Heat olive oil in a large pot over medium-high. Brown the andouille until crisp, then transfer to a plate.
2
Add onion, celery, and bell pepper to the pot. Cook 5 minutes, then stir in garlic and cook 30 seconds.
3
Add potatoes, broth, Cajun seasoning, and smoked paprika. Bring to a boil, then simmer 18 to 20 minutes until potatoes are tender.
4
Mash some of the potatoes against the pot to thicken.
5
Stir in cream and return the andouille to the pot. Warm through.
6
Top with green onions and serve.
20
min
active
45
min
total
6
servings
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