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Creamy One-Pot Cajun Potato Soup with Andouille Sausage

A close-up of a bowl of creamy Cajun potato soup, featuring chunks of potato and sliced smoked sausage, topped with fresh green onions.
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This recipe delivers a rich, creamy Cajun Potato Soup packed with bold, zesty flavor from Andouille sausage and spices. It is a hearty winter soup perfect for cozy dinners or quick weeknight meals.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Andouille sausage, sliced
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (or more for extra heat)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and freshly ground black pepper to taste
  • 2 green onions, sliced (for garnish)

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 about 1 tablespoon of drippings in the pot.
  2. Add the onion, celery, and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, Cajun seasoning, thyme, and smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Use a potato masher or the back of a spoon to mash some of the potatoes against the side of the pot. This action naturally thickens the soup base, creating a creamy texture.
  6. Stir in the heavy cream and the cooked Andouille sausage. Heat through gently, but do not boil after adding the cream.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts smoothly into the soup. Season with salt and pepper to your taste.
  8. Ladle the hearty winter soup into bowls and garnish with sliced green onions before serving.

Notes

  • For a slow cooker soup recipe variation, sauté the sausage and vegetables first, then transfer everything except the cream and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheese at the end.
  • Adjust the amount of Cajun seasoning to control the spice level of your spicy potato soup.
  • If you prefer a smoother consistency, use an immersion blender to partially blend the soup before adding the cream and cheese.

Nutrition

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