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The Ultimate Creamy One-Pot Cajun Potato Soup with Andouille Sausage

Close-up of a bowl of rich, creamy cajun potato soup topped with sliced smoked sausage and fresh parsley.
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Make this rich, creamy Cajun Potato Soup using a simple one-pot method. It features tender potatoes, smoky andouille sausage, and bold Cajun spices for a hearty, comforting meal perfect for chilly evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Andouille sausage, sliced
  • 1 cup chopped yellow onion (part of the holy trinity)
  • 1 cup chopped celery (part of the holy trinity)
  • 1 cup chopped green bell pepper (part of the holy trinity)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1/4 teaspoon dried oregano
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley, 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 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  2. Add the onion, celery, and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. This is the base for your bold flavor.
  3. Stir in the minced garlic, salt, black pepper, smoked paprika, thyme, cayenne pepper, and oregano. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the diced potatoes and the bay leaf. 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 and discard the bay leaf. Use a potato masher or the back of a spoon to gently mash about one-third of the potatoes against the side of the pot. This releases starch and naturally thickens your creamy potato soup.
  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. Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until it melts completely into the broth, making the soup rich and velvety.
  8. Ladle the hearty potato soup into bowls. Garnish each serving with fresh parsley.

Notes

  • For a slower, deeper flavor, you can cook the sausage and vegetables in a slow cooker on low for 6 hours before adding the broth, potatoes, and cream for the final hour of cooking.
  • If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) during the last 5 minutes of simmering before adding the cream.
  • Use smoked sausage if Andouille is unavailable, but increase the cayenne pepper slightly to compensate for less inherent spice.

Nutrition

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