Delicious Cajun Potato Soup with Andouille Sausage to Warm Your Soul

What You’ll Need for This Cajun Potato Soup with Andouille Sausage:

Here’s the good news: this Cajun Potato Soup with Andouille Sausage uses simple ingredients because great baking and cooking should be easy to start. Let’s break down exactly what you need:

• 1 pound Andouille sausage, sliced (about 1/4-inch thick) – You can find this at most grocery stores or your local butcher. Don’t have Andouille? Smoked kielbasa makes a beautiful substitute in this Cajun Potato Soup with Andouille Sausage.
• 4 large potatoes (Yukon Gold or Russet), peeled and diced – Yukon Golds add a creamier texture, but Russets work fine too.
• 1 medium onion, finely chopped – Yellow or white onions keep this hearty sausage soup flavorful.
• 3 cloves garlic, minced – Fresh garlic is essential here. I always add a bit extra for that punch.
• 4 cups chicken broth – You can use low-sodium broth if you want to control the saltiness in your Cajun Potato Soup with Andouille Sausage.
• 1 cup heavy cream – This is where the creamy Cajun soup magic happens. For a lighter version, half-and-half also works.
• 1 teaspoon Cajun seasoning – Store-bought or homemade—both bring that Southern Cajun stew vibe to life.
• 1/2 teaspoon smoked paprika – Adds a subtle smoky note to your spicy potato soup.
• 2 tablespoons olive oil or butter – For sautéing your sausage and veggies.
• Salt and pepper to taste – Always a good idea to season along the way.

Quick prep tip: Dice your potatoes and chop onions before you start cooking to keep things moving smoothly. Plus, peel the garlic cloves ahead of time—they can slow you down if you wait until the pan’s hot!

A budget-friendly note: This Cajun Potato Soup with Andouille Sausage is affordable because you’re using pantry staples with just a touch of sausage for flavor. Buying Andouille in bulk or on sale can make it even more wallet-friendly.

For storage, I keep my potatoes wrapped in a damp cloth in the fridge if I prep ahead. Andouille sausage freezes well too, so don’t hesitate to stock up when you find it.

How to Make This Cajun Potato Soup with Andouille Sausage:

From start to finish, this Cajun Potato Soup with Andouille Sausage takes about 45 minutes—perfect for a cozy weeknight meal. Let’s walk through it step by step.

1. Heat your olive oil or butter in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5-7 minutes. This adds that rich, smoky flavor that defines the hearty sausage soup. Once browned, remove the sausage with a slotted spoon and set aside.
2. In the same pot, toss in the chopped onions and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute, just until fragrant. Your kitchen will start smelling heavenly right here—the base of this spicy potato soup is already coming alive.
3. Sprinkle in the Cajun seasoning and smoked paprika, stirring to evenly coat the onions and garlic. This step is where a gentle hand makes all the difference with your Cajun Potato Soup with Andouille Sausage, as you don’t want to burn the spices but bring out their aroma.
4. Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 20-25 minutes, or until the potatoes are tender. If your Cajun Potato Soup with Andouille Sausage looks thick with bubbling broth and soft potatoes, you’re on track.
5. Use a potato masher or immersion blender to gently mash some of the potatoes, thickening the soup without losing that hearty texture. Be careful with an immersion blender; chunkiness is part of the soul of this creamy Cajun soup.
6. Return the cooked Andouille sausage to the pot. Stir in the heavy cream and cook for another 5 minutes on low heat. Taste and add salt and pepper as you go.
7. If you want to save time, you can prep your ingredients the night before. Simply store the chopped veggies separately and slice the sausage, so when you start cooking, it’s quick and easy.

While your Cajun Potato Soup with Andouille Sausage simmers, take a moment to tidy up or enjoy a cup of tea. The smell will make your mouth water.

If you’re curious about a slow cooker version, there’s a lovely Slow Cooker Cajun Potato Soup recipe on Facebook that takes a hands-off approach but keeps all the wonderful flavors going.

Serving Your Cajun Potato Soup with Andouille Sausage:

This Cajun Potato Soup with Andouille Sausage really shines when served with a crusty baguette or warm cornbread to soak up all that creamy, spicy goodness. I love to sprinkle extra chopped green onions or fresh parsley on top to add a pop of color and freshness.

For occasions, this soup is a total winner for game day, casual dinners, or those chilly winter evenings when you want comfort food with a little kick. It’s also a hit at family gatherings, where everyone asks for the recipe afterward.

If you end up with leftovers, here’s a simple twist: turn your leftover Cajun Potato Soup with Andouille Sausage into a filling for baked potatoes or mix it with rice for a hearty sausage soup bowl. I’ve tried adding some shredded cheddar cheese on top the next day, and it’s divine.

Seasonally, I switch up the spice blend a bit during the fall by adding more smoked paprika and a pinch of cinnamon. It’s an interesting variation that pairs beautifully with the Southern Cajun stew flavors.

This recipe has earned lots of love at my table, and friends often ask for it during potlucks because it’s easy to make in big batches and travels well.

If you appreciate this Cajun Potato Soup with Andouille Sausage, have a peek at similar crowd-pleasers like my Garlic Butter Beef Bites with Creamy Mashed Potatoes and Roasted Parsnip Soup with Thyme for your next cozy meal.

Common Questions About This Cajun Potato Soup with Andouille Sausage:

Q: Can I make this Cajun Potato Soup with Andouille Sausage ahead of time?

A: Absolutely! In fact, it tastes even better the next day when the flavors have melded. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.

Q: What’s a good substitute for Andouille sausage in this Cajun Potato Soup with Andouille Sausage?

A: Smoked kielbasa or even chorizo can work nicely. If you want a milder option, a good quality smoked turkey sausage will keep the smoky notes without too much spice.

Q: Can I adjust this recipe for different pan sizes?

A: You sure can! If you have a smaller pot, reduce the ingredients by half and adjust cooking times slightly since the volume is less. For larger batches, a big stockpot is your friend. I’ve made big kettles of this Southern Cajun stew for family gatherings without any trouble.

Q: How spicy is this Cajun Potato Soup with Andouille Sausage?

A: It has a gentle kick from the Cajun seasoning and Andouille sausage but isn’t overwhelming. If you prefer it hotter, add some cayenne pepper or a few dashes of hot sauce while cooking.

Q: Can I use milk instead of heavy cream for a lighter soup?

A: You can, but the texture will be less creamy. Try half-and-half as a middle ground. Just add it toward the end to prevent curdling.

Q: What’s your tip for making the potatoes creamy without mashing everything?

A: Use a potato masher to crush some but leave chunks for texture. This method keeps it hearty and satisfying like a true spicy potato soup.

Q: Is this Cajun Potato Soup with Andouille Sausage freezer-friendly?

A: Yes, but the potatoes’ texture might change a bit after freezing and thawing. I recommend freezing before adding cream and sausage, then adding those fresh when reheating.

If you want more hands-off guidance, check out the Slow Cooker Cajun Potato Soup recipe on Facebook for a delicious twist.

Final Thoughts on This Cajun Potato Soup with Andouille Sausage:

This Cajun Potato Soup with Andouille Sausage holds a warm, comforting spot in my kitchen because it marries simplicity with bold, heartwarming flavors. It’s become my go-to whenever I need a dish that’s both easy to whip up and seriously satisfying. This recipe feels like a little celebration of Southern cooking traditions made accessible for home cooks.

My Top Tips for This Cajun Potato Soup with Andouille Sausage:

• Prep your ingredients ahead to streamline cooking and reduce stress.
• Don’t skip browning the sausage—it makes a huge difference in the smoky flavor.
• Adjust the spice levels gradually to find your perfect balance in this spicy potato soup.

Three delicious variations I enjoy include adding diced bell peppers for extra color, stirring in some shredded cheese before serving, or swapping half the Andouille for smoked ham for a slightly different smoky twist. Among them, the original sausage and potato combo gets requested most often—it’s a reliable crowd-pleaser every time.

I hope you make this recipe your own and find the same joy I do in every spoonful of this creamy Cajun soup. It’s a little gift of comfort that you can whip up whenever cravings strike.

For more inspiration, peek at my Potato Soup recipe or my Garlic Butter Beef Bites with Creamy Mashed Potatoes – they’re sure to bring more flavors and smiles to your table. Remember, baking and cooking are about feeling good in your kitchen and enjoying the process as much as the result.

Happy cooking, friends! I can’t wait to hear how your Cajun Potato Soup with Andouille Sausage turns out.

Read and share experiences from fellow home cooks here: Cajun potato soup recipe with andouille sausage – Facebook, or check out a creamy variation at Creamy Cajun Potato Soup – Quiche My Grits. For slow cooker fans, here’s a great option: Slow cooker cajun potato soup recipe – Facebook. And don’t forget to explore my other favorite comforting recipes for more inspiration!

Cajun Potato Soup with Andouille Sausage

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A hearty and flavorful Cajun potato soup featuring spicy Andouille sausage, tender potatoes, and a creamy broth perfect for warming up any day.

• Author: Belinda Taylor
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb Andouille sausage, sliced
• 4 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Optional: shredded cheddar cheese for topping

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add chopped onion, celery, green bell pepper, and garlic. Sauté until vegetables are tender, about 5-7 minutes.
3. Add diced potatoes, Cajun seasoning, salt, and pepper. Stir to coat the potatoes with seasoning.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
5. Using a potato masher or immersion blender, partially mash some of the potatoes to thicken the soup while leaving some chunks.
6. Return the cooked sausage to the pot. Stir in the heavy cream and heat through but do not boil.
7. Adjust seasoning with additional salt, pepper, or Cajun seasoning as desired.
8. Ladle soup into bowls and garnish with sliced green onions and optional shredded cheddar cheese. Serve hot.

Notes

For extra smoky flavor, try using smoked Andouille sausage. Serve with crusty bread or a side salad for a complete meal.