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Creamy One-Pot Cajun Potato Soup with Andouille Sausage

Close-up of a bowl of creamy Cajun potato soup topped with shredded cheddar cheese and fresh green onions.
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This recipe delivers rich, creamy Cajun Potato Soup packed with bold Southern flavor and a satisfying spicy kick. It is an easy, one-pot comfort food perfect for chilly evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 8 ounces Andouille sausage, sliced
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (adjust for heat preference)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 4 cups chicken broth
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1/2 cup shredded sharp cheddar cheese (optional, for topping)
  • 2 tablespoons chopped fresh green onions (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the onion, celery, and green pepper (the holy trinity) to the pot. Sauté until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic, Cajun seasoning, thyme, and black pepper. Cook for 1 minute until fragrant.
  4. Add the diced potatoes, chicken broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Remove about 1 cup of the soup mixture (mostly potatoes and liquid) and mash it with a fork or blend it briefly with an immersion blender. Return the mashed portion to the pot. This step helps thicken the soup naturally.
  6. Stir in the cooked Andouille sausage and the heavy cream. Heat through gently for 2 to 3 minutes; do not let the soup boil after adding the cream.
  7. Taste and adjust salt or Cajun seasoning as needed for your desired level of spice.
  8. Ladle the hearty winter soup into bowls. Top each serving with shredded cheddar cheese and fresh green onions, if using.

Notes

  • For a slow cooker method, sauté the sausage and vegetables on the stovetop first, then transfer everything except the cream and cheese to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the cream before serving.
  • If you prefer a milder flavor, reduce the Cajun seasoning to 1 teaspoon. If you want more heat, add a pinch of cayenne pepper with the other spices.
  • Russet potatoes break down well to create a naturally thick potato chowder consistency. If you prefer firmer chunks, use Yukon Gold potatoes instead.

Nutrition

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