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Cajun Potato Soup with Sausage

Cajun potato soup with smoky, creamy broth—potato chunks and andouille sausage simmered until tender, then lightly mashed for a thick texture. Finished with cheddar, green onion, and a cool sour cream topping for a hearty one pot soup.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Melt butter in a large pot over medium-high heat, then brown the sausage slices; remove and set aside.
  2. Continue browning until the sausage releases its fat and looks lightly browned, then transfer to a plate.
Build the smoky base
  1. Add the onion and bell peppers to the pot and cook for 4 minutes, stirring occasionally until softened.
  2. Add the garlic, Cajun seasoning, and smoked paprika and cook for 1 more minute, stirring until fragrant and well coated.
Simmer until tender
  1. Add cubed potatoes and chicken broth, bring to a boil, then reduce heat to maintain a gentle simmer.
  2. Simmer for 15–20 minutes until the potatoes are completely tender.
Thicken and finish
  1. Use a potato masher to roughly mash about 1/3 of the potatoes directly in the pot to thicken the soup.
  2. Stir in heavy cream and the sausage, then simmer for 5 more minutes until heated through.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, green onions, and sour cream.
  2. Serve right away while the cheddar is warm and starting to melt.

Notes

Pro tip: mash directly in the pot rather than pureeing—this keeps the soup thick but still chunky. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid breaking the cream. Freezing is not recommended because dairy can separate after thawing. For a lower-fat option, use half-and-half instead of heavy cream (texture will be slightly thinner).