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Creamy One-Pot Cajun Potato Soup with Andouille Sausage

A close-up of a white bowl filled with creamy Cajun potato soup, featuring chunks of potato, sliced sausage, and shredded cheddar cheese.
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Make this rich, creamy Cajun Potato Soup. It features tender potatoes, smoky andouille sausage, and bold Cajun spices for a hearty, comforting meal perfect for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (adjust to your spice preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 bay leaf
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt, to taste
  • Optional garnish: chopped green onions, extra cheese

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the onion, celery, and green bell pepper (the holy trinity) to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Add the minced garlic, Cajun seasoning, thyme, and black pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, add the diced potatoes and the bay leaf. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. While the soup simmers, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes. Do not let it brown deeply; you want a light roux for thickening.
  6. Remove the bay leaf from the soup. Slowly whisk the flour and butter mixture (roux) into the simmering soup. Stir continuously until the soup begins to thicken.
  7. Stir in the cooked sausage, heavy cream, and cheddar cheese. Continue to cook over low heat, stirring until the cheese is fully melted and the soup is heated through. Do not let the soup boil after adding the cream and cheese.
  8. Taste the soup and add salt if needed. Serve hot, garnished with green onions or extra cheese if desired.

Notes

  • For a thicker soup, mash about one cup of the cooked potatoes against the side of the pot before adding the cream and cheese.
  • If you prefer using bacon instead of sausage, cook 4 slices of bacon until crisp, crumble it, and use 2 tablespoons of the bacon grease to sauté the vegetables.
  • If you want a spicier kick, add 1/4 teaspoon of cayenne pepper along with the other seasonings.

Nutrition

Find it online: https://cookingbyjade.com/cajun-potato-soup-recipe-creamy-one-pot/