Cajun Potato Soup with Andouille Sausage
A hearty and flavorful Cajun potato soup featuring smoky andouille sausage, tender potatoes, and aromatic spices for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 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 black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add sliced andouille sausage and cook until browned. Remove sausage and set aside.
- In the same pot, add onion, celery, green bell pepper, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Add diced potatoes, Cajun seasoning, salt, and pepper. Stir well to coat potatoes and vegetables with seasoning.
- Pour in chicken broth and bring the mixture to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
- Stir in the cooked andouille sausage and heavy cream. Heat through but do not boil.
- Adjust seasoning with salt and pepper if needed. Serve hot, garnished with sliced green onions.
Notes
For extra creaminess, substitute half-and-half or add shredded cheddar cheese on top before serving.