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Easy One-Pot Creamy Cajun Potato Soup with Andouille Sausage

A close-up of a bowl of rich, creamy Cajun potato soup loaded with sliced sausage and topped with fresh green onions.
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Make this hearty, spicy Cajun potato soup in one pot for an easy weeknight dinner. It features tender potatoes, smoky andouille sausage, and a rich, creamy cheddar broth.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound andouille sausage, sliced
  • 1 large onion, diced
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (adjust for spice preference)
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions, sliced for garnish

Instructions

  1. Heat the vegetable 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 drippings in the pot.
  2. Add the diced onion and celery to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the Cajun seasoning and flour. Cook for 1 minute, stirring constantly to create a roux base.
  4. Gradually whisk in the chicken broth until smooth. Add the cubed potatoes, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Use a potato masher to gently mash some of the potatoes against the side of the pot to thicken the soup slightly.
  7. Stir in the heavy cream and the cooked andouille sausage. Heat through gently, but do not boil after adding the cream.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts completely into the soup, creating a creamy texture.
  9. Taste and adjust seasoning if needed. Serve hot, garnished with sliced green onions.

Notes

  • For a slow cooker version, skip steps 1 and 2. Brown the sausage separately, then combine all ingredients except cream and cheese in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheese during the last 30 minutes of cooking.
  • If you prefer a less spicy soup, start with 1 tablespoon of Cajun seasoning and add more to taste.
  • This recipe works well as a **hearty soup recipe** or a **rich potato chowder** base.

Nutrition

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