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Cajun Potato Soup with Sausage

Cajun potato soup with sausage is a thick, creamy one-pot soup made with tender russet potatoes, smoky broth, and andouille sausage rounds. You’ll mash part of the potatoes to naturally thicken, then finish with heavy cream and a cheddar-green onion topping.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 14 oz andouille sausage Sliced into rounds.
Potatoes
  • 5 russet potatoes Peeled and cubed.
Vegetables and aromatics
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 1 red bell pepper Diced.
  • 1 green bell pepper Diced.
Broth
  • 4 cup chicken broth
Creamy finish
  • 1 cup heavy cream
Seasonings
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp butter
  • 0.25 salt To taste.
Toppings
  • 1 shredded cheddar For topping.
  • 1 green onions For topping.
  • 1 sour cream For topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Melt butter in a large pot over medium-high heat and brown the sausage slices, then remove and set aside.
  2. Keep the pot at medium-high as needed so the sausage edges develop color before removing.
Build the smoky base
  1. Add onion and bell peppers to the pot and cook for 4 minutes, stirring, until they soften.
  2. Add garlic, Cajun seasoning, and smoked paprika and cook for 1 minute, stirring, until fragrant.
Simmer until tender
  1. Add cubed potatoes and chicken broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are completely tender.
Thicken and finish
  1. Use a potato masher to roughly mash about 1/3 of the potatoes directly in the pot to thicken the soup.
  2. Stir in heavy cream and the sausage, then simmer for 5 more minutes to warm through.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, green onions, and sour cream.

Notes

For the creamiest texture, mash when the potatoes are very tender so the soup thickens without turning gluey. Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth or milk if it thickens too much. Freezing is not recommended because the heavy cream can separate after thawing. For a lighter option, swap heavy cream for half-and-half and add it after simmering to reduce curdling risk.