... Print

One-Pot Creamy Cajun Potato Soup with Andouille Sausage

Close-up of a bowl of rich, orange-hued Cajun potato soup topped with sliced sausage and green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, spicy Cajun potato soup in one pot. It features tender potatoes, smoky Andouille sausage, and a creamy finish, offering soul-satisfying comfort food that is simple to prepare for a weeknight dinner.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound Andouille sausage, sliced
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 tablespoon Cajun seasoning (adjust to your heat preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 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 about 1 tablespoon of 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 more until fragrant.
  3. If you want a thicker soup, sprinkle the flour over the vegetables and stir for 1 minute.
  4. Pour in the chicken broth. Add the diced potatoes, Cajun seasoning, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. Use a potato masher to gently mash some of the potatoes against the side of the pot to naturally thicken the soup. Do not over-mash; you want some chunks remaining.
  6. Stir in the heavy cream and the cooked Andouille sausage. Heat through gently for about 3 minutes; do not let the soup boil after adding the cream.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts smoothly into the soup.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh sliced green onions. This recipe is a great alternative to relying on meal planning services.

Notes

  • For a slow cooker version, brown the sausage and sauté the vegetables first, then transfer everything (except cream and cheese) to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in cream and cheese at the end.
  • If you prefer a richer flavor base, substitute half the chicken broth with half-and-half or use bacon grease instead of vegetable oil for cooking the sausage.
  • If you are interested in structured eating without cooking, look into best meal delivery services for inspiration.

Nutrition

Find it online: https://www.purecookingjoy.com/cajun-potato-soup-creamy-one-pot-joy/

1 Shares
Tweet
Pin1
Share