Creamy Cajun Potato Soup with Andouille Sausage

This Creamy Cajun Potato Soup with Andouille Sausage is exactly what I reach for when I want something hearty and full of bold flavors. It’s a soul-warming bowl packed with tender potatoes, smoky sausage, and a rich, velvety broth that hits the spot every single time.

I first made this soup on a chilly February evening when I had leftover andouille in my fridge and a bag of Yukon Golds calling my name. The house filled with the most incredible smoky, spicy aroma as the sausage sizzled in the pot. The way the Cajun spices mingled with the creamy base and smoky sausage created something really special. Now it’s my go-to comfort food when I need something quick but satisfying. This creamy potato soup recipe comes together easily, and with 22g of protein per serving, it’s a complete meal that keeps you full and happy. The best part? You probably have most of the ingredients in your pantry already, making it perfect for those nights when you want something special without the grocery store run.

What You’ll Need to Make This Soup

I always use Yukon Gold potatoes for this Creamy Cajun Potato Soup because they hold their shape beautifully while creating that perfect creamy texture when partially blended. For the Cajun seasoning, I prefer Tony Chachere’s, but any quality brand works great.

• 1 tablespoon olive oil
• 1 pound andouille sausage, sliced
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 pounds Yukon Gold potatoes, diced (about 1-inch cubes)
• 1 teaspoon Cajun seasoning (adjust to your heat preference)
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Pro tip: Don’t skip browning the andouille sausage first. That rendered fat adds incredible depth and smoky flavor to the entire soup base.

How to Make Cajun Potato Soup Step by Step

I recommend having all your vegetables prepped before you start cooking. This soup moves quickly once you begin, and you’ll want everything ready to go.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until nicely browned, about 5-7 minutes. You’ll see beautiful caramelization forming on the edges. Remove the sausage with a slotted spoon and set it aside, but leave all that flavorful rendered fat in the pot.

Step 2: Add the diced onion, celery, and green bell pepper to the pot with the sausage fat. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-6 minutes. The onions should turn translucent. Add the minced garlic and cook for another minute until you smell that wonderful garlicky aroma.

Step 3: Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This cooks out the raw flour taste and creates a roux that will thicken your soup. Don’t rush this step or you’ll taste raw flour in the finished dish.

Step 4: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Keep whisking until the mixture is smooth with no flour lumps. Bring everything to a gentle simmer.

Step 5: Add the diced potatoes, Cajun seasoning, dried thyme, and bay leaf to the pot. Reduce the heat to medium-low, cover with a lid, and let it simmer for 15-20 minutes. The potatoes should be fork-tender when ready.

Step 6: Once the potatoes are tender, remove and discard the bay leaf. Using an immersion blender, blend about half the soup right in the pot, leaving plenty of chunky potato pieces visible for texture. If you don’t have an immersion blender, transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.

Step 7: Stir in the cooked andouille sausage and heavy cream. Taste and season with salt and black pepper as needed. Start with less salt since andouille is quite salty. Heat through for another 2-3 minutes, but don’t let it boil or the cream may separate.

Step 8: Ladle the Creamy Cajun Potato Soup into bowls and garnish generously with fresh chopped parsley before serving hot.

Perfect Pairings for Your Potato Soup

This creamy soup pairs beautifully with dishes that complement its rich, spicy flavors.

Crusty French Bread: The crispy exterior and soft interior are perfect for soaking up every drop of that creamy Cajun broth. I love tearing off chunks and dipping them right in.

Buttermilk Cornbread: The slight sweetness balances the spicy Cajun seasoning perfectly, plus cornbread is a Southern classic that feels right at home with this soup.

Simple Green Salad: A light salad with vinaigrette cuts through the richness of the creamy potato soup and adds a fresh, crisp contrast to the hearty bowl.

Garlic Bread: Toast up some garlic bread for an extra layer of flavor that turns this soup into a truly satisfying comfort meal.

More Hearty Soup Recipes You’ll Love

If this Creamy Cajun Potato Soup has you craving more cozy bowls of comfort, there are plenty of delicious soup recipes that deliver similar heartiness and bold flavors. For another protein-packed potato soup option, try the Kielbasa Potato Soup, which features smoky sausage in a creamy base just like this recipe. The Bacon Cheddar Gnocchi Soup offers pillowy gnocchi with crispy bacon and sharp cheddar for an indulgent twist on comfort soup.

When you want to explore different flavor profiles while keeping that creamy richness, the Philly Cheesesteak Soup transforms the iconic sandwich into a satisfying bowl, while Creamy Tuscan Garlic Tortellini Soup brings Italian-inspired ingredients with sun-dried tomatoes and spinach. For a lighter but equally flavorful option, the Green Chicken Enchilada Soup delivers tangy, spicy flavors that warm you from the inside out.

Storing and Reheating Your Soup

Store your Creamy Cajun Potato Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, making leftovers even better.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or cream to thin it out, as it thickens considerably when cold. Avoid boiling during reheating to prevent the cream from separating.

You can freeze this soup for up to 3 months, though I recommend adding the cream and sausage after reheating for the best texture. The potatoes may become slightly grainy after freezing, but the flavor remains delicious.

Common Questions About Cajun Potato Soup

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