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Creamy Cajun Potato Soup with Andouille Sausage

A close-up of a bowl of creamy cajun potato soup topped with melted cheddar cheese and slices of smoked sausage.
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Make this hearty, creamy Cajun potato soup featuring smoky andouille sausage and bold Cajun spices. It is a simple, one-pot meal perfect for a comforting dinner on a chilly day.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 ring andouille sausage, sliced into 1/4-inch rounds
  • 1 large onion, diced
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and cubed
  • 1 tablespoon Cajun seasoning (adjust for heat preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat the vegetable 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 the drippings in the pot.
  2. Add the diced onion and celery to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the cubed potatoes, Cajun seasoning, thyme, salt, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Use a potato masher or the back of a spoon to partially mash some of the potatoes against the side of the pot. This will naturally thicken the soup.
  6. Stir in the heavy cream and the cooked andouille sausage. Heat through gently, but do not allow the soup to boil after adding the cream.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts smoothly into the soup base.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a spicier soup, increase the amount of Cajun seasoning or add a pinch of cayenne pepper with the dry spices.
  • If you do not have andouille sausage, smoked sausage or kielbasa works as a substitute.
  • To make this a low-lactose option, substitute the heavy cream with full-fat coconut milk or evaporated milk.

Nutrition

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