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Creamy One-Pot Cajun Potato Soup with Andouille Sausage

A close-up of a bowl of creamy Cajun potato soup filled with chunks of potato, smoked sausage slices, and garnished with herbs.
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This Cajun potato soup is rich, creamy, and packed with bold Southern flavor. It is a hearty, one-pot soup perfect for cozy nights or quick weeknight dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Andouille sausage, sliced
  • 1 cup chopped yellow onion (part of the holy trinity)
  • 1 cup chopped celery (part of the holy trinity)
  • 1 cup chopped green bell pepper (part of the holy trinity)
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun spice blend (adjust for heat preference)
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • Optional garnish: chopped green onions, extra cheese

Instructions

  1. Heat the olive 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 onion, celery, and green bell pepper to the pot. Cook until softened, about 5 minutes. Add the minced garlic and Cajun spice blend, stirring constantly for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 1 minute.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Add the diced potatoes, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. Remove the bay leaf. Use a potato masher or the back of a spoon to mash some of the potatoes against the side of the pot to naturally thicken the soup and create a creamy texture.
  6. Stir in the milk, heavy cream, and the cooked Andouille sausage. Heat through gently, but do not allow the soup to boil after adding the dairy.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts completely into the soup. Season with salt and pepper to your taste.
  8. Serve your spicy potato chowder hot, garnished with green onions or extra cheese if desired.

Notes

  • For a slow cooker comfort food version, sauté the sausage and vegetables on the stovetop first, then transfer everything except the dairy and cheese to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the dairy and cheese at the end.
  • If you prefer a smoother texture, you can use an immersion blender to partially blend the soup after the potatoes are soft.
  • Use a high-quality Cajun spice blend to achieve that bold flavor profile you are looking for in this best potato soup recipe.

Nutrition

Find it online: https://blissbatter.com/cajun-potato-soup-recipe-creamy-one-pot/