Creamy Cajun Potato Soup with Andouille Sausage
This creamy Cajun potato soup combines tender potatoes and spicy Andouille sausage for a hearty, comforting meal with a flavorful southern kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 cups peeled and diced russet potatoes
- 1 lb Andouille sausage, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp Cajun seasoning
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Shredded cheddar cheese (optional, for serving)
Instructions
- In a large pot, melt butter over medium heat and add sliced Andouille sausage. Cook until browned, then remove sausage and set aside.
- In the same pot, add onion, bell pepper, celery, and garlic. Sauté until vegetables are tender.
- Sprinkle flour over the vegetables and stir to create a roux; cook for 2 minutes.
- Slowly whisk in chicken broth, ensuring no lumps form.
- Add diced potatoes and Cajun seasoning. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks for bite.
- Stir in heavy cream and browned Andouille sausage. Heat through but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions and optional cheddar cheese.
Notes
For an extra smoky flavor, add a splash of smoked paprika or serve with crusty bread for dipping.