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Cajun Potato Soup with Sausage

Cajun potato soup with sausage is a thick, creamy one-pot soup with tender russet chunks and smoky broth. Andouille sausage rounds, bell pepper, and a quick mash thicken the soup before finishing with heavy cream and cheddar.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 14 oz andouille sausage sliced into rounds
Potatoes and aromatics
  • 5 russet potatoes peeled and cubed
  • 1 onion diced
  • 3 garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
Broth and seasonings
  • 4 cup chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp butter
  • 1 salt to taste
Cream finish
  • 1 cup heavy cream
Toppings
  • shredded cheddar for topping
  • green onions for topping
  • sour cream for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the smoky base
  1. Melt the butter in a large pot over medium-high heat, then brown the sliced andouille sausage until lightly seared; remove and set aside.
  2. Add the onion and diced red and green bell peppers to the pot and cook for 4 minutes.
  3. Add the minced garlic, Cajun seasoning, and smoked paprika and cook for 1 more minute, stirring until fragrant.
Simmer until potatoes are tender and thicken
  1. Add the cubed russet potatoes and chicken broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are completely tender.
  2. Use a potato masher to roughly mash about 1/3 of the potatoes directly in the pot to thicken the soup.
Finish with cream and sausage
  1. Stir in the heavy cream and add the browned sausage, then simmer for 5 more minutes.
  2. Serve hot, topped with shredded cheddar, green onions, and sour cream.

Notes

For the creamiest texture, mash the potatoes while they’re still hot and gently simmer after adding the cream. Store leftovers in the refrigerator up to 3–4 days in an airtight container; reheat gently so the cream doesn’t separate. Freezing is not recommended because the dairy may break after thawing. If you want a lighter version, swap heavy cream for evaporated milk (use the same amount) for a slightly thinner, still creamy soup.