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Creamy Cajun Potato Soup with Andouille Sausage Recipe

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★★★★★

4.1 from 78 reviews

A comforting and flavorful Creamy Cajun Potato Soup featuring diced Yukon Gold potatoes, sautéed andouille sausage, aromatic vegetables, and a rich blend of Cajun spices. This hearty soup is partially blended for a creamy texture while still retaining chunky potato pieces, creating a perfect balance of smoothness and bite. Finished with heavy cream and garnished with green onions or chives, it’s ideal for a cozy meal that serves six.

Ingredients

Scale

Soup Base

  • 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
  • 4 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • Salt and pepper, to taste

Meat and Fats

  • 12 oz andouille sausage, sliced into bite-sized pieces
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Dairy

  • 1 cup heavy cream or half and half

Garnishes (optional)

  • Green onions or chives, sliced
  • Shredded cheese
  • Crispy bacon bits
  • Sour cream
  • Chopped fresh parsley

Instructions

  1. 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 to ensure even cooking.
  2. 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, about 4-5 minutes. Remove the sausage and set aside. Add onions, celery, and bell peppers to the pot and cook until softened, about 5-7 minutes. Add minced garlic last and cook for about 30 seconds until fragrant.
  3. Build the Soup Base: Return the browned sausage to the pot, sprinkle in the Cajun seasoning, and stir well to evenly coat all ingredients. Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered until the potatoes are tender, approximately 15-20 minutes.
  4. Blend for Creaminess: Use an immersion blender to puree part of the soup directly in the pot, leaving some potato chunks for desired texture. Alternatively, carefully transfer a portion of the soup to a blender and pulse until smooth, then return it to the pot.
  5. Add Cream and Final Seasoning: Stir in the heavy cream or half and half and gently warm the soup over low heat without boiling. Taste and adjust seasoning with salt, pepper, or additional Cajun spices if desired.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with sliced green onions or chives, and optionally shredded cheese, crispy bacon bits, sour cream, or chopped fresh parsley for added flavor and presentation.

Notes

  • Use Yukon Gold potatoes for a buttery texture or red potatoes for a firmer bite.
  • Adjust the Cajun seasoning to taste depending on preferred spice level.
  • For a thicker soup, blend more of the soup or reduce the amount of chicken broth slightly.
  • To make this soup gluten-free, check that the Cajun seasoning and sausage are certified gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Cajun potato soup, creamy potato soup, andouille sausage soup, spicy potato soup, Cajun cuisine, comfort food soup

Find it online: https://epicrecipebox.com/creamy-cajun-potato-soup-with-andouille-sausage-recipe/