Smoky Cajun Potato Soup with Andouille Sausage
This is a rich and velvety potato soup with a bold, spicy kick. It features smoky andouille sausage, the Cajun 'holy trinity' of vegetables, and a creamy texture that warms you from the inside out, delivering a taste of Louisiana comfort food.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Slotted spoon
- Wooden Spoon
- immersion blender (or regular blender)
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage, sliced into 1/4-inch rounds
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp freshly cracked black pepper
- 2.5 lbs Russet potatoes, peeled and diced into 1-inch cubes
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- Sliced green onions, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Reduce the heat to medium. Add the chopped onion, celery, and bell pepper to the pot. Sauté until softened, about 6-8 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw taste. Add the Cajun seasoning, smoked paprika, dried thyme, and black pepper, and stir for 30 seconds until fragrant.
- Slowly pour in about one cup of the chicken broth, scraping the bottom of the pot to release any browned bits (the fond).
- Add the diced russet potatoes and the remaining chicken broth to the pot. Stir, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
- Use an immersion blender to pulse the soup directly in the pot until it reaches your desired consistency (mostly creamy with some chunks is ideal). Alternatively, carefully blend 2-3 cups of the soup in a regular blender and return it to the pot.
- Turn off the heat. Stir in the heavy cream and the cooked andouille sausage. Let it sit for a few minutes for the flavors to meld. Taste and adjust seasoning if necessary. Serve hot, garnished with green onions and fresh parsley.
Notes
Toppings & Variations:
- For extra richness, top with shredded cheddar cheese, a dollop of sour cream, or crispy fried onions.
- Ingredient Swaps: Smoked kielbasa can be used instead of andouille. Yukon Gold potatoes can be substituted for Russets, but the soup will be less thick. For a lighter version, use half-and-half instead of heavy cream.
- Level Up: Add 1 cup of fire-roasted corn during the last 5 minutes of simmering, or add 1/2 pound of peeled shrimp in the last 3-4 minutes of cooking for a seafood twist.
- Common Pitfalls: Do not under-brown the sausage, as this builds the flavor foundation. Use Russet potatoes for the creamiest texture. Always turn off the heat before stirring in the heavy cream to prevent it from curdling.
- For extra richness, top with shredded cheddar cheese, a dollop of sour cream, or crispy fried onions.
- Ingredient Swaps: Smoked kielbasa can be used instead of andouille. Yukon Gold potatoes can be substituted for Russets, but the soup will be less thick. For a lighter version, use half-and-half instead of heavy cream.
- Level Up: Add 1 cup of fire-roasted corn during the last 5 minutes of simmering, or add 1/2 pound of peeled shrimp in the last 3-4 minutes of cooking for a seafood twist.
- Common Pitfalls: Do not under-brown the sausage, as this builds the flavor foundation. Use Russet potatoes for the creamiest texture. Always turn off the heat before stirring in the heavy cream to prevent it from curdling.