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Cajun Potato Soup

Cajun potato soup with a creamy, velvety texture gets its bold kick from Cajun seasoning and smoky andouille sausage. One-pot simmering turns diced Yukon Gold potatoes fork-tender, then cheddar and cream melt into a smooth finish for a hearty dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cajun Potato Soup
  • 2 tbsp unsalted butter
  • 1 yellow onion small, diced
  • 2 celery stalks diced
  • 1 red bell pepper diced
  • 12 oz andouille sausage sliced
  • 3 garlic cloves, minced
  • 2 tbsp cajun seasoning
  • 3 tbsp all-purpose flour
  • 4 cup chicken broth
  • 2 lb Yukon Gold potatoes diced
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced, for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion, celery, and bell pepper for 5–6 minutes, until softened (look for translucent onion and softened vegetables).
  2. Add the andouille sausage and cook for 4–5 minutes, until browned (you should see dark edges and some rendered fat in the pot).
  3. Stir in the garlic and Cajun seasoning, cooking for 30 seconds, then sprinkle in the flour and stir to coat everything (the mixture should look thickened and lightly toasted).
  4. Slowly pour in the chicken broth, scraping up any browned bits, then add the potatoes (the pot will go from thick to soupy as the broth incorporates).
Simmer and finish
  1. Simmer for 15–18 minutes, until the potatoes are fork-tender (test with a fork—pieces should yield easily).
  2. Stir in the heavy cream and cheddar until melted and smooth (the soup should turn creamy and glossy with no cheese streaks).
  3. Garnish with green onions and serve warm (finish with visible green slices on top).

Notes

For the smoothest texture, add the cream and cheddar off the heat or over low heat so the cheese melts without breaking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid separating. Freezing is not recommended because dairy can change texture after thawing. For a lighter option, swap heavy cream for evaporated milk and use reduced-fat cheddar for a creamier, slightly less rich result.