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Cajun Potato Soup

Cajun potato soup combines browned andouille, tender russet potatoes, and a creamy broth with Cajun seasoning. A quick roux helps thicken this one-pot soup, while mashing some of the potatoes adds extra body.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz andouille sausage sliced into 1/4-inch rounds
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 tbsp Cajun seasoning
  • 0.5 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 cup heavy cream
  • 0.5 tsp kosher salt plus more to taste

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the andouille for 5 to 7 minutes, stirring occasionally, until browned.
  2. Transfer the andouille to a plate.
  3. Melt the butter in the pot.
  4. Whisk in the flour and cook for 2 minutes, stirring constantly, until the roux is smooth and lightly golden.
  5. Stir in the onion, bell pepper, and celery and cook for 5 minutes, stirring often, until softened.
  6. Add the garlic, Cajun seasoning, and black pepper and stir for 30 seconds.
  7. Gradually whisk in the chicken broth until smooth.
  8. Add the potatoes, bay leaf, and salt, then bring to a boil over medium-high heat.
  9. Reduce the heat to maintain a gentle simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  10. Remove the bay leaf.
  11. Mash some of the potatoes against the side of the pot to thicken the soup.
  12. Stir in the andouille and heavy cream.
  13. Simmer gently for 3 to 5 minutes, until heated through.
  14. Taste and add more salt if needed.

Notes

For the smoothest roux, stir constantly while it cooks and stop when it is lightly golden. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. Use half-and-half in place of heavy cream for a lighter soup.