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Creamy One-Pot Cajun Potato Soup with Andouille Sausage

Close-up of a creamy bowl of Cajun potato soup featuring chunks of potato and slices of browned andouille sausage, topped with green onions.
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Make this rich, hearty Cajun potato soup in one pot for a quick and flavorful comfort meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked Andouille sausage, sliced
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (or more to taste)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced (about 1/2 inch pieces)
  • 1 bay leaf
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 2 green onions, sliced (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion, celery, and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, Cajun seasoning, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and the bay leaf. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  6. Slowly whisk the flour slurry into the simmering soup. Continue to cook, stirring constantly, until the soup thickens, about 3 to 5 minutes.
  7. Remove and discard the bay leaf. Stir in the heavy cream and the cooked Andouille sausage. Heat through gently; do not boil after adding the cream.
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. Ladle the soup into bowls and garnish with sliced green onions.

Notes

  • For a smokier flavor, use bacon instead of sausage, cooking it first and reserving the rendered fat.
  • If you prefer a smoother soup, mash some of the potatoes against the side of the pot before adding the cream.
  • You can make your own Cajun seasoning blend using paprika, garlic powder, onion powder, oregano, and black pepper.

Nutrition

Find it online: https://recipesfleet.com/cajun-potato-soup-creamy-one-pot-recipe/