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A dramatic close-up of Cajun Sausage and Potato Soup in a dark bowl, highlighting the creamy texture and seared sausage.

Rich & Creamy Cajun Sausage and Potato Soup (Easy Recipe)

This Cajun Sausage and Potato Soup is a rich, creamy, and spicy recipe featuring hearty potatoes and perfectly seared andouille sausage. The ultimate one-pot comfort food for a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Cajun Sausage and Potato Soup
  • 1 tbsp Olive Oil
  • 1 lb Andouille Sausage Sliced into 1/2-inch rounds
  • 4 tbsp Unsalted Butter
  • 1 large Yellow Onion finely diced
  • 2 stalks Celery finely diced
  • 1 Green Bell Pepper finely diced
  • 4 cloves Garlic minced
  • 1/4 cup All-Purpose Flour 30g
  • 2 tbsp Cajun Seasoning 16g, plus more to taste
  • 4 cups Low-Sodium Chicken Broth 960ml
  • 2 lbs Russet Potatoes 900g, peeled and cut into 1-inch chunks
  • 1 cup Heavy Cream 240ml
  • Salt and Black Pepper to taste
  • Fresh Chives and Paprika for garnish

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Chef's Knife

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sliced andouille sausage and sear for 2-3 minutes per side, until a deep golden-brown crust forms. Remove the sausage and set aside.
  2. Reduce heat to medium. Add butter to the pot. Sauté the diced onion, celery, and bell pepper for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the flour and Cajun seasoning over the vegetables. Stir constantly for 90 seconds to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth until smooth. Scrape any browned bits from the bottom. Bring to a low boil, then add the potatoes and the seared sausage. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
  5. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper as needed. Ladle into bowls and garnish with fresh chives and a sprinkle of paprika.

Notes

Don't rush searing the sausage; the brown crust is key to flavor.
For a thicker soup, mash a few potato chunks against the side of the pot before adding the cream.
Adjust Cajun seasoning to your personal spice preference.
Soup tastes even better the next day as the flavors meld together.