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Cajun Potato Soup with Sausage

Cajun potato soup with sausage—creamy, smoky, and thick with russet potato chunks simmered until tender. Browned andouille rounds and bell pepper melt into a one-pot broth, finished with cheddar and green onion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

andouille sausage, sliced
  • 14 oz andouille sausage
russet potatoes, peeled and cubed
  • 5 russet potatoes
onion, diced
  • 1 onion
garlic cloves, minced
  • 3 garlic cloves
red bell pepper, diced
  • 1 red bell pepper
green bell pepper, diced
  • 1 green bell pepper
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
  • 1 salt to taste
shredded cheddar
  • 1 cup shredded cheddar for topping
green onions
  • 0.25 cup green onions for topping
sour cream
  • 0.5 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; brown on both sides, then remove and set aside. Cook until the edges look caramelized and the fat renders clearly.
Build the smoky Cajun base
  1. Add the diced onion and bell peppers to the pot and cook for 4 minutes, stirring occasionally, until softened. You should see light browning on the vegetables.
  2. Add the minced garlic, Cajun seasoning, and smoked paprika and cook for 1 more minute. Stir until fragrant and the spices look slightly toasted.
Simmer and thicken
  1. Add the cubed potatoes and chicken broth, bring to a boil, then reduce heat to maintain a gentle simmer. Boil-to-simmer transition should happen quickly so the broth starts bubbling but doesn’t hard boil.
  2. Simmer for 15–20 minutes until the potatoes are completely tender. A fork should slide through each chunk with almost no resistance.
  3. Use a potato masher to roughly mash about 1/3 of the potatoes directly in the pot to thicken the soup. Leave plenty of chunks so the texture stays hearty.
Finish the creamy soup
  1. Stir in the heavy cream and bring the soup back to a gentle simmer. The broth should turn creamy and slightly glossy.
  2. Add the browned sausage back to the pot and simmer for 5 more minutes. Heat through until the sausage rounds are fully warmed.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, green onions, and sour cream. Let the cheddar melt slightly before eating.

Notes

For the thickest texture, mash the potatoes when they’re fully tender and keep the soup at a gentle simmer (not a hard boil) after adding cream. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on the stove over medium-low, stirring until warmed through. Freezing is not recommended because the cream may break when thawed. If you want a lighter option, swap half-and-half for the heavy cream for a similar flavor with less richness.