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Cajun Potato Soup with Sausage

Cajun potato soup with sausage is a thick, creamy one pot soup simmered until the russet potatoes turn tender, then lightly mashed to naturally thicken the broth. Finished with smoky seasonings, andouille sausage rounds, and a topping of cheddar, green onion, and sour cream.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

andouille sausage
  • 14 oz andouille sausage sliced
russet potatoes
  • 5 russet potatoes peeled and cubed
onion
  • 1 onion diced
garlic cloves
  • 3 garlic cloves minced
red bell pepper
  • 1 red bell pepper diced
green bell pepper
  • 1 green bell pepper diced
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1 cup heavy cream
Cajun seasoning
  • 2 tbsp Cajun seasoning
smoked paprika
  • 1 tsp smoked paprika
butter
  • 2 tbsp butter
salt
  • 0.25 tsp salt to taste
shredded cheddar
  • 0.5 cup shredded cheddar for topping
green onions
  • 0.25 cup green onions sliced, for topping
sour cream
  • 0.25 cup sour cream for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Melt butter in a large pot over medium-high heat and add the sliced andouille sausage, browning until lightly crisp. Remove sausage and set aside.
Build the smoky base
  1. Add the diced onion and diced bell peppers to the pot and cook for 4 minutes, stirring until softened. Then add the minced garlic, Cajun seasoning, and smoked paprika and cook for 1 more minute.
Simmer the potatoes
  1. Add the cubed russet potatoes and chicken broth, then bring to a boil and season with salt to taste. Reduce heat and simmer for 15–20 minutes, until the potatoes are completely tender.
  2. Use a potato masher to roughly mash about 1/3 of the potatoes in the pot to thicken the soup. Stir to blend, keeping some potato chunks for texture.
Finish and serve
  1. Stir in the heavy cream and add the browned sausage, then simmer for 5 more minutes until warmed through and creamy. Keep the heat at a gentle simmer to avoid scorching.
  2. Serve hot, topped with shredded cheddar, green onions, and sour cream. Garnish right before serving so the cheddar melts and the toppings stay fresh-looking.

Notes

Pro tip: mash the potatoes directly in the pot so the soup turns naturally creamy without needing flour. Store leftovers in the fridge for up to 3 days in a covered container; reheat gently on the stovetop, adding a splash of broth or water if it thickens. Freezing is not ideal due to the cream, but you can freeze for up to 1 month and reheat slowly. For a lighter option, use half-and-half instead of heavy cream.