Let Me Tell You About This Cajun Potato Soup…
I still remember the first time I tried making this Creamy Cajun Potato Soup with Andouille Sausage. I was craving something warm (and honestly, a little over the top) after an apocalyptically rainy Tuesday here in Louisiana. The kind of day where you either want to nap forever or stand by the stove, making something you can actually eat by the bowlful. My first attempt was slightly chaotic—spices everywhere, forgot to peel half the potatoes, and my neighbor stopped by for what she calls a "wee chat" and ended up staying for a full bowl too. Anyway, it's become kind of a family classic… and when I don't make enough, I hear about it. (Side note: watch out for rogue andouille slices if you have a dog with sticky paws.)
Why You'll Really Like This Soup (Or At Least I Do)
Honestly, I make this when it's cold, I'm hungry, or someone in the house needs extra comfort food (especially after a "lost my sock" kind of day). My family goes bananas for it because it covers all bases: creamy, smoky, a tiny bit spicy, plus potatoes (which everyone knows are top-tier food). Sometimes I even make it when I’m secretly hoping there’ll be leftovers for lunch—does that ever actually happen in your house? Oh, and it’s the rare soup that actually makes me look forward to leftovers (probably because it tastes even better overnight, but more on that later).
What You’ll Need (Plus Substitutions If You’re Wingin’ It)
- 1 lb (about 450g) andouille sausage, sliced (or smoked sausage, if your market shelves are empty—no one will know)
- 2 tablespoon butter (or heck, olive oil works in a pinch; but butter’s better)
- 1 large yellow onion, diced (red onion is totally fine, but gives the soup a bit of a twilight vibe)
- 3–4 garlic cloves, minced (once I used garlic powder, but it’s just not the same; don’t tell my grandmother)
- 2 lbs potatoes, peeled & diced (Russets are classic; Yukon Golds are creamier, but truth? Any will work—I've even used red potatoes once when that's all I had)
- 4 cups chicken broth (homemade is lovely, boxed is what I actually use)
- 1 cup heavy cream (or half & half, or that half container of evaporated milk you forgot in the fridge…)
- 1 cup shredded cheddar cheese (I use “a handful” sometimes. Go with your gut.)
- 2 teaspoon Cajun seasoning (or more if you like a little extra punch—I use Tony's, but any will do)
- ½ teaspoon smoked paprika (optional, but nice)
- Salt and pepper, to taste
- 3 green onions, chopped (I forget these half the time and just use parsley... nobody has rebelled yet)
How To Make It (Trust Me, It's Easier Than It Looks!)
- Brown the sausage: Grab your biggest pot and throw in the sausage slices over medium heat. Let them caramelize and get a bit crisp on the edges. This is where I usually sneak a few "test" pieces; it's quality control, really.
- Get the veggies in: Add butter (don’t skimp, unless you’re out) to the pot, then in go the onions. Sauté till they're soft—I just cook them till they look glossy and smell like you're about to make magic happen.
- Add garlic: Drop in the garlic and stir for a minute; just until you catch that whiff and almost regret not doubling it. Don't let it burn! Or, well, toss in a little more butter if you do.
- Potatoes + Spice: In with the diced potatoes, Cajun seasoning, smoked paprika (if using), and a pinch of salt & pepper. Stir so it all gets cozy; don’t worry if things stick a little—it loosens up soon.
- Add broth & simmer: Pour in the chicken broth. Bring it to a low boil, then cover and simmer 15–20 minutes, or until the potatoes are fork-tender. This is the best time to grab a coffee or, if you’re me, start washing up the stuff you’ll inevitably need again.
- Smash it up (but not too much): Take a potato masher and gently smash some of the potatoes right in the pot. You're aiming for thick and creamy, not baby food. If you like your soup chunkier, just mash a little.
Or honestly, I sometimes use the back of a ladle when I forget the masher. Works fine. - Make it creamy: Lower the heat and add your heavy cream. Stir it in, then add the cheese. Stir until it gets that lovely, melted look. If it seems too thick, splash in a little milk or more broth.
- Taste, finish, dance: Taste and adjust the seasoning—sometimes I add more Cajun spice here. Top with green onions, maybe extra cheese, and serve. Try not to eat it all before your crew arrives. (I have failed at this.)
Notes I Wish Someone Had Told Me Sooner
- This is not a "clean as you go" recipe—embrace the chaos. Soups are meant to bubble over sometimes.
- Cajun seasoning can be salty; so maybe wait to fully salt until the end. Actually, I ruined a batch once by not doing this. Rookie move?
- Soup thickens up as it cools. Add more broth or a bit of milk when reheating—nobody likes potato cement.
About The Variations (Experiments, Not All Good)
- I’ve subbed andouille with spicy chorizo—honestly good, but a bit of a different (more Spanish) vibe.
- Kale instead of green onions… it’s, uh, not a thing I'd repeat, but you can try if you're feeling bold?
- You can toss in corn, bell peppers, or a handful of spinach at the end. Adds color! Not everyone around here agrees, but I like it.
Equipment Stuff (But Don’t Stress)
- Big soup pot (Dutch oven? Absolutely. Stockpot? Sure. Saucepan in a pinch, but you’ll be babysitting it more.)
- Potato masher—or just the back of a big spoon, if that’s what you’ve got.
- Sharp knife for all that dicing—unless you like potato chunks the way they fall.
If you’re really short a decent knife, I’ve been known to wrestle with a steak knife… though your knuckles may not thank you.
Storing It—But Honestly, It Goes Fast
Store any leftover soup (if you’ve got it!) in the fridge for up to 3 days. It’ll thicken, so be ready to give it a stir and add milk or broth when reheating. Oh, and it freezes pretty okay, maybe a month or so—though honestly, in my house it never lasts more than a day. Who am I kidding?
Serving This Cajun Potato Soup (The Fun Part)
Big bowls, always. I like to sprinkle extra cheese on top and throw in some crackers (saltines seem to vanish fastest), and my aunt insists on a dash of hot sauce. Sometimes, we serve it alongside crusty French bread—a kind of non-negotiable, according to my son. Movie nights? It's the go-to.
What Not To Rush—Pro Tips I've Learned The Hard Way
- Let the soup simmer long enough for potatoes to soften. Once I tried to cheat and crank the heat, ended up with crunchy potato soup. Eek.
- Don't skip browning the sausage—it gives you half the flavor.
- Add cheese after turning the heat to low. Once dumped it in while bubbling and ended up with stringy globs. Sound familiar?
FAQ—(No, Really, People Have Asked Me These)
- Can I make this vegetarian? Sure, just skip the sausage and use veggie broth. Actually, add smoked paprika or liquid smoke for a "smoky" vibe—it’s not quite the same but still tasty.
- What potatoes work best? Folks ask about this a lot. Russets or Yukon Gold, but honestly whatever potato is left in the pantry will work. If the skins are thin, don’t even bother peeling.
- Can I use milk instead of cream? Yep, but your soup may not be quite as luxurious—still, totally comforting. You could even try a little sour cream at the end (though that’s a gamble; I once added too much and got a tang bomb).
- Do I have to mash the potatoes? You could leave 'em chunkier, for sure. My cousin insists on "lumpy" soup and refuses to eat it any other way.
- Is it spicy? Cajun seasoning is usually a slow burn, but you control the heat; just taste as you go (don't do what I did once and dump half a can in, you’ll set your mouth on fire...)
Actually now that I think of it, if you ever have a soup disaster, let me know. We've all been there. And if you end up with more sausage than potato, just call it a stew and move on. It’s all part of the home cook adventure, right?
Ingredients
- 12 oz Andouille sausage, sliced
- 5 medium russet potatoes, peeled and diced
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoon unsalted butter
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
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1Heat a large pot over medium heat. Add butter and melt. Stir in sliced Andouille sausage and cook until browned, about 4 minutes. Remove sausage with a slotted spoon and set aside.
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2Add onion, celery, and red bell pepper to the pot. Sauté until softened, about 5 minutes. Stir in garlic, Cajun seasoning, smoked paprika, salt, and pepper.
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3Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes or until potatoes are tender.
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4Return the sausage to the pot. Stir in heavy cream and simmer for another 5 minutes. Use a potato masher or immersion blender to partially puree the soup for a creamy texture, leaving some chunks.
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5Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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