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Cajun Potato Soup Recipe

Bowl of creamy Cajun Potato Soup garnished with green onions and parsley
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This creamy Cajun Potato Soup brings authentic Louisiana flavors to your table. Made with tender potatoes, smoky andouille sausage, and bold Cajun spices in one pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound andouille sausage, sliced
  • 1 large onion, diced
  • 2 bell peppers (any color), diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 pounds Yukon Gold potatoes, diced into 1-inch cubes
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the diced onion, bell peppers, and celery to the pot. Saute until the vegetables are softened, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced potatoes (cut into 1-inch cubes), chicken broth, Cajun seasoning, dried thyme, and paprika to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  4. Using an immersion blender, partially blend the soup directly in the pot for a few seconds to thicken the base while leaving some potato chunks for texture. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.
  5. Stir the heavy cream and the cooked andouille sausage back into the soup. Season with salt and black pepper to taste. Let the soup heat through for another 5 minutes, but do not let it boil after adding the cream.
  6. Ladle the soup into bowls and garnish with sliced green onions and fresh parsley before serving.

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce along with the Cajun seasoning.
  • You can use other types of sausage, such as smoked sausage or kielbasa, if andouille is not available.
  • To make it lighter, substitute the heavy cream with half-and-half or evaporated milk.
  • This soup can be made in a slow cooker. Saute the sausage and vegetables first, then transfer everything to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Stir in the cream during the last 30 minutes.

Nutrition

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