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Cajun Potato Soup

Cajun potato soup with creamy mashed potatoes, smoky paprika, and tender Yukon gold cubes simmered in chicken broth. Browned andouille and a quick veggie sauté build bold Cajun flavor, then finish with heavy cream and hot sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 12 oz andouille sausage sliced
Yukon gold potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Onion
  • 1 onion diced
Celery
  • 3 celery stalks, diced
Green bell pepper
  • 1 green bell pepper diced
Garlic
  • 4 cloves garlic minced
Chicken broth
  • 5 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Butter
  • 2 tbsp butter
Cajun or Creole seasoning
  • 1 tbsp Cajun or Creole seasoning
Smoked paprika
  • 1 tsp smoked paprika
Hot sauce
  • 1 tsp hot sauce plus more for serving
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley and green onions
  • 1 fresh parsley and green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the andouille
  1. Add butter to a large pot and heat over medium-high until melted. Brown the sliced andouille, then remove and set aside (watch for browned edges).
Cook the vegetables and seasonings
  1. In the same pot, sauté the diced onion, diced celery, and diced green bell pepper for 5 minutes, until softened (stir to prevent scorching).
  2. Add the minced garlic and cook for 1 minute, until fragrant (keep heat medium to avoid browning).
  3. Stir in Cajun or Creole seasoning and smoked paprika, then cook for 1 minute to bloom the spices (look for a darker, more aromatic color).
Simmer the soup
  1. Pour in the chicken broth and add the cubed Yukon gold potatoes. Bring to a simmer, then simmer for 20-22 minutes, until the potatoes are tender (you should be able to mash a cube easily).
  2. Mash some of the potatoes in the pot to thicken the soup. Stir in the heavy cream and hot sauce (the soup should turn creamy and lightly orange-red).
  3. Return the browned andouille to the pot and simmer for 5 minutes (so the flavors mingle).
Finish and serve
  1. Season with salt and pepper to taste (taste first, then adjust).
  2. Garnish with fresh parsley and green onions, and serve with extra hot sauce if desired (finish with a fresh, green and bright top).

Notes

For a thicker, spoon-coating soup, mash more of the potatoes after they’re tender. Store leftovers in the refrigerator up to 3-4 days; reheat gently to avoid curdling the cream. Freezing is not recommended because dairy can change texture. If you want a lighter option, replace the heavy cream with evaporated milk for a similar creamy finish.