Save As the chill of evening settles in, there's nothing quite like a steaming bowl of Creamy Cajun Potato Soup with Andouille Sausage to warm you from the inside out. This southern-inspired comfort dish combines the earthy richness of tender potatoes with the distinctive smoky heat of authentic andouille sausage, all swimming in a velvety, spice-infused broth that speaks to Louisiana's soulful culinary traditions.
Save The holy trinity of Cajun cuisine—bell peppers, onions, and celery—forms the aromatic foundation of this soup, while Yukon Gold potatoes add a buttery texture that melts in your mouth. The star, however, is the andouille sausage, lending its characteristic smoky depth and spicy personality to every spoonful. When blended with the potatoes, the soup achieves that perfect balance of chunky and creamy textures that keeps you coming back for more.
- 4 cups Yukon Gold or red potatoes, diced
- 1 cup onions, chopped
- 1 cup bell peppers, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 12 oz andouille sausage, sliced into bite-sized pieces
- 4 cups chicken broth (gluten free if needed)
- 1 cup heavy cream or half and half
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons Cajun seasoning
- Salt and black pepper, to taste
- Sliced green onions or chives, for garnish
- Optional: shredded cheese, crispy bacon bits, sour cream, chopped fresh parsley
- Prep the ingredients
- Prepare all vegetables by dicing potatoes, chopping onions, bell peppers, and celery, and mincing garlic. Slice andouille sausage into bite-sized rounds.
- Brown the sausage
- In a large pot, heat butter and olive oil over medium heat. Add andouille sausage and brown for 3–4 minutes until fragrant. Remove sausage and set aside.
- Sauté the aromatics
- To the same pot, add onions, bell peppers, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Combine and season
- Return sausage to the pot. Sprinkle in Cajun seasoning and stir to coat all ingredients.
- Cook the potatoes
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are tender.
- Create the creamy texture
- For a creamy texture, use an immersion blender to partially puree the soup in the pot, leaving some potato chunks. (Or, transfer a portion to a blender, blend until smooth, and return to pot.)
- Finish with cream
- Stir in heavy cream or half and half. Warm gently over low heat without bringing to a boil. Adjust seasoning with salt, pepper, or additional Cajun spice as desired.
- Serve and garnish
- Ladle into bowls and garnish with green onions or chives. Add optional toppings such as shredded cheese, crispy bacon, sour cream, or parsley if desired.
The key to this soup's success lies in building layers of flavor. Start by thoroughly browning the andouille sausage to release its oils and spices into the pot—these will become the foundation of your soup's character. When sautéing the trinity (onions, bell peppers, and celery), allow them to soften completely to extract their natural sweetness. For the creamiest texture, partially blend just two-thirds of the soup, leaving the rest chunky for a satisfying mouthfeel with each bite.
This versatile soup welcomes many adaptations. For a lighter version, substitute the heavy cream with evaporated milk or coconut milk. Vegetarians can skip the andouille and use smoked paprika and a meat substitute, or simply add more vegetables like corn and mushrooms. Heat-lovers can add diced jalapeños or a dash of hot sauce, while those preferring milder flavors can reduce the Cajun seasoning and add a touch of smoked paprika instead. For an extra-hearty version, stir in cooked rice or pasta during the final minutes of cooking.
While this Cajun potato soup is a meal in itself, it pairs beautifully with warm, crusty bread for dipping or a simple side salad dressed with vinaigrette to cut through the richness. For an authentic southern experience, serve with cornbread or hush puppies. A chilled glass of crisp white wine or a cold beer complements the spicy flavors wonderfully. For special occasions, serve the soup in hollowed-out bread bowls for an impressive presentation that eliminates the need for washing soup bowls afterward.
Save This Creamy Cajun Potato Soup with Andouille Sausage isn't just a meal—it's a southern tradition in a bowl, bringing together humble ingredients that transform into something extraordinary through time-honored cooking techniques. Whether served at a family dinner or offered to friends on game day, this satisfying soup speaks the universal language of comfort food while delivering a distinctive Cajun accent that makes it unforgettable. One spoonful, and you'll understand why Louisiana cuisine has captured hearts and palates around the world.
Kitchen Questions
- → What potatoes work best in this soup?
Yukon Gold or red potatoes are ideal for their creamy texture and ability to hold shape when cooked.
- → How do I avoid over-blending the soup?
Use an immersion blender carefully and leave some potato chunks for texture, or blend only a portion of the soup.
- → Can I adjust the spice level?
Yes, add Cajun seasoning gradually to reach your preferred heat and flavor balance.
- → What can I use instead of heavy cream?
Half and half or whole milk provide a lighter option while maintaining creaminess.
- → How should the sausage be cooked for best flavor?
Brown the andouille sausage well in butter and olive oil to develop deep smoky flavors.
- → Are there any common allergens to be aware of?
Yes, this dish contains dairy and may include sulfites from andouille sausage. Check labels if needed.