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Creamy & Hearty One-Pot Cajun Potato Soup with Andouille Sausage

A close-up of a bowl of creamy Cajun potato soup loaded with potatoes, sausage, melted cheddar, and green onions.
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This Cajun potato soup delivers rich, bold flavor and a creamy texture, perfect for a satisfying weeknight dinner or cold weather meal. It cooks in one pot for easy cleanup.

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 teaspoons Cajun seasoning (adjust to your heat preference)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, for topping
  • 2 tablespoons chopped fresh green onions, for topping

Instructions

  1. Place a large pot or Dutch oven over medium heat. Add the olive oil and the sliced Andouille sausage. Cook until the sausage is browned and has rendered some fat, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
  2. Add the onion, celery, and green bell pepper (the holy trinity) to the pot. Sauté until softened, about 5 minutes.
  3. Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
  5. Cover the pot and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
  6. Use a potato masher or the back of a spoon to mash some of the potatoes against the side of the pot. This releases starch and naturally thickens the soup to create a creamy base. Do not over-mash; you want some chunks remaining.
  7. 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.
  8. Taste and adjust salt and pepper if needed.
  9. Ladle the rich and flavorful soup into bowls. Top each serving with shredded sharp cheddar cheese and fresh green onions.

Notes

  • For a slow cooker version, sauté the sausage and vegetables on the stovetop first, then transfer everything (except cream and cheese) to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Mash some potatoes before stirring in the cream at the end.
  • If you prefer a smokier flavor without Andouille, substitute with smoked sausage or bacon, cooking it first to render the fat.
  • If you want a thicker soup, let a few of the potatoes break down completely while simmering.

Nutrition

Find it online: https://kitchenslang.com/cajun-potato-soup-recipe-creamy-hearty/