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Cajun Potato Soup

Cajun Potato Soup is a rich, creamy one-pot meal with tender russet potatoes, smoky andouille, and bold Cajun seasoning. Simmered until the potatoes are soft, then mashed for thickness and finished with cheddar and cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Smoked andouille sausage
  • 1 lb smoked andouille sausage slice before cooking
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 onion medium, diced
Red bell pepper
  • 1 red bell pepper diced
Celery
  • 2 celery stalks diced
Garlic
  • 3 garlic cloves minced
Russet potatoes
  • 2 lb russet potatoes peeled and cubed
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Shredded cheddar cheese
  • 1 cup shredded cheddar cheese
Cajun seasoning
  • 2 tsp Cajun seasoning
Smoked paprika
  • 1 tsp smoked paprika
Black pepper
  • 0.5 tsp black pepper
Salt
  • 0.5 tsp salt
Green onions
  • 2 green onions sliced
Bacon
  • 4 bacon slices cooked and crumbled

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
  2. Add the sliced smoked andouille sausage and cook until lightly browned, about 5 minutes.
  3. Remove the sausage and set aside.
  4. Add the onion, red bell pepper, and celery to the pot.
  5. Cook for 5 minutes until softened.
  6. Stir in the minced garlic and cook for 30 seconds.
Simmer and thicken
  1. Add the russet potatoes, chicken broth, Cajun seasoning, smoked paprika, salt, and black pepper to the pot.
  2. Bring the mixture to a boil.
  3. Reduce heat and simmer for 20 minutes until the potatoes are tender.
  4. Mash a portion of the potatoes in the pot for a creamier texture.
Finish and serve
  1. Stir in the heavy cream, shredded cheddar cheese, and the cooked sausage.
  2. Simmer for 5 more minutes until heated through and the cheese is melted.
  3. Garnish with bacon and green onions before serving.

Notes

For the creamiest texture, mash about one-third of the potatoes right after simmering, then stir well so the soup thickens evenly. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove to avoid scorching. Freezing is not recommended because the heavy cream can separate. For a lighter option, use half-and-half instead of heavy cream (texture may be slightly less thick).