Creamy Cajun Potato Andouille Sausage

The first time I made this soup, it was supposed to be just a quick Tuesday dinner using whatever I had in the fridge. My husband walked in from work, took one whiff of the Cajun spices browning with the andouille, and asked if we'd somehow transported to New Orleans. That rich, smoky aroma filled the entire house and had both kids hovering around the pot with spoons before I'd even finished cooking.

I served this at our winter supper club last year when temperatures dropped to single digits. Everyone crowded around the island with spoons, debating toppings like we were solving world peace. The conversation kept circling back to how something so simple could taste so complex. Now it's the most requested dish whenever the forecast calls for snow.

Ingredients

• 4 cups Yukon Gold or red potatoes, diced: These hold their shape better than russets and give you that velvety texture when partially blended
• 1 cup onions, chopped: Sweet onions work beautifully here and mellow as they cook down in the butter
• 1 cup bell peppers, chopped: A mix of red and green adds color and sweetness that balances the heat
• 1 cup celery, chopped: Don't skip this, it provides that classic aromatic base that makes soups taste homemade
• 3 cloves garlic, minced: Fresh garlic makes a difference here, add it right before the sausage comes back
• 12 oz andouille sausage, sliced: The smoked pork and paprika in this sausage are what give the soup its signature depth
• 4 cups chicken broth: Use a good quality broth you'd happily drink on its own
• 1 cup heavy cream or half and half: Half and half still gives you richness without being quite as indulgent
• 2 tablespoons butter: Unsalted butter lets you control the seasoning better
• 1 tablespoon olive oil: Prevents the butter from burning while you brown the sausage
• 2 tablespoons Cajun seasoning: Start with less if you're sensitive to heat, you can always add more
• Salt and black pepper: Taste at the end since the sausage and broth are already salty
• Sliced green onions or chives: That fresh bite on top cuts through all the creaminess

Instructions

Get everything ready first:

Dice those potatoes into bite-sized pieces so they cook evenly. Chop all your vegetables and slice the andouille into rounds. Having everything prepped makes the actual cooking feel effortless.

Brown the sausage:

Heat your butter and olive oil in a large pot over medium heat. Add the andouille and let it sizzle for about 4 minutes until it's nicely browned and smells incredible. Remove it with a slotted spoon and set it aside on a plate.

Build your flavor base:

Throw in the onions, peppers, and celery right into those flavorful drippings. Let them soften and sweat for about 7 minutes. You want them translucent and fragrant. Add the garlic for just 30 seconds until you can smell it.

Bring it all together:

Pour the sausage back into the pot along with any juices on the plate. Sprinkle the Cajun seasoning over everything and stir well to coat. Add the potatoes and broth, then bring it to a boil.

Simmer until tender:

Reduce the heat and let it simmer uncovered for about 20 minutes. You want those potatoes completely soft when you test them with a fork.

Create that creamy texture:

Use an immersion blender right in the pot and pulse a few times. You're looking for some chunks remaining, not baby food. If you don't have an immersion blender, scoop out about two cups and blend it, then return it to the pot.

Add the cream:

Pour in the heavy cream and stir gently. Keep the heat low now, you don't want it to boil or the cream might separate. Taste it and add more Cajun seasoning, salt, or pepper if it needs something extra.

Finish and serve:

Ladle it into warm bowls and scatter those green onions on top. Let people add their own toppings at the table, it's half the fun.

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This soup has become my go-to for new neighbors and sick friends alike. There's something about a steaming bowl of creamy, spicy comfort that says home better than almost anything else I know how to make.

Making It Your Own

I've tried adding corn kernels for sweetness and it works beautifully, especially in summer. Sometimes I throw in a can of diced tomatoes with the broth for a slight acidity that cuts the richness. My friend who doesn't eat pork uses chicken andouille and still gets that smoky depth she loves.

The Secret To Perfect Texture

The magic happens in that partial blending step. Too little and you're just eating potato chunks in milk. Too much and it's baby food. I aim for about two thirds blended, leaving enough potato chunks to make each spoon interesting. The creaminess comes from the potatoes themselves breaking down, not just the heavy cream.

Serving Suggestions

A crusty baguette is perfect for soaking up every last drop. I love serving it alongside a simple green salad with vinaigrette to cut through all that richness. For dinner parties, set up a toppings bar and let guests customize their bowls.

• Warm your bowls in the oven before serving, it keeps the soup hotter longer
• Cajun seasoning varies wildly between brands, always start with less and taste as you go
• This soup actually tastes better the next day, so don't stress about making it ahead

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There's nothing quite like watching someone take that first spoonful and close their eyes for just a second. This is the kind of soup that makes winter feel like something to look forward to instead of endure.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare up to 2 days in advance and refrigerate. The flavors actually deepen overnight. Reheat gently over low heat, adding a splash of cream or broth if needed to restore consistency.

→ What can I substitute for andouille sausage?

Kielbasa, chorizo, or spicy Italian sausage work well. For a lighter option, use smoked turkey sausage or omit entirely and add extra vegetables and beans for protein.

→ How do I adjust the spice level?

Start with half the Cajun seasoning and taste before adding more. Choose a mild or medium Cajun blend. For sensitive palates, use smoked paprika instead of Cajun seasoning.

→ Can I make this dairy-free?

Substitute coconut milk or cashew cream for heavy cream. Use olive oil instead of butter and ensure your sausage is dairy-free. The texture will still be rich and satisfying.

→ Why use Yukon Gold potatoes instead of russet?

Yukon Gold and red potatoes hold their shape better during simmering while still becoming tender. Russets tend to break down completely, resulting in a thicker, starchier consistency.

→ Can I freeze this soup?

Freeze before adding cream for best results. Cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in refrigerator, reheat gently, then stir in cream.