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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage gets a rich, spicy broth and a thick, creamy texture by simmering until potatoes are tender and mashing part of the pot. Finished with a warm cheddar cream drizzle, this main dish is hearty, savory, and bright with green onions and hot sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb andouille sausage
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 3 celery
  • 1 green bell pepper
  • 4 garlic
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream
  • 1.5 cup shredded sharp cheddar
Serving
  • green onions
  • hot sauce

Equipment

  • 1 Dutch oven

Method
 

Brown the andouille
  1. Brown the andouille sausage in a large pot, then remove and set aside.
  2. Leave the drippings in the pot for sautéing the vegetables.
Build the Cajun flavor
  1. Sauté the onion, celery, and green bell pepper in the drippings for 5-6 minutes until softened.
  2. Add the garlic and cook for 1 minute.
  3. Stir in the Cajun seasoning, smoked paprika, and cayenne, then cook for 1 minute.
Simmer and thicken
  1. Add the chicken broth and cubed Yukon gold potatoes to the pot.
  2. Simmer for 22-25 minutes, until the potatoes are tender.
  3. Mash some of the potatoes to thicken the soup, then return the andouille to the pot.
Make cheddar cream and serve
  1. Make cheddar cream by warming the heavy cream, then stirring in shredded sharp cheddar until smooth.
  2. Serve the soup with cheddar cream drizzled over the top, and add green onions and hot sauce for serving.

Notes

Pro tip: For a thicker chowder texture, mash only about one-third of the potatoes so you keep hearty chunks. Refrigerate leftovers in a covered container up to 3-4 days; reheat gently on the stove and stir well. Freezing is not recommended because the cheddar cream can become grainy. For a lighter option, replace heavy cream with half-and-half and warm on low heat until melted.