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Creamy Cajun Potato Soup Recipe with Andouille Sausage for Easy Cozy Dinners

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A rich and creamy potato soup with smoky andouille sausage and a lively Cajun spice profile, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 12 ounces andouille sausage, sliced
  • 4 large russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (can substitute with coconut cream for dairy-free)
  • 2 tablespoons unsalted butter
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 green onions, sliced (for garnish)
  • Shredded cheddar cheese (optional, for topping)

Instructions

  1. Prepare Ingredients (10 minutes): Peel and dice the russet potatoes into roughly 1-inch cubes. Chop the onion, celery, carrots, and mince the garlic. Slice the andouille sausage into ¼-inch rounds.
  2. Sauté Sausage (8-10 minutes): Heat the Dutch oven over medium heat. Add the sausage slices and cook until browned on both sides and slightly crispy, about 8 minutes. Use a slotted spoon to remove them and set aside, leaving the rendered fat in the pot.
  3. Sauté Vegetables (5-7 minutes): Add butter to the pot with sausage fat. Toss in the onion, celery, and carrots. Cook until softened and fragrant, about 5-7 minutes, stirring occasionally. Add the minced garlic in the last minute to avoid burning.
  4. Add Potatoes and Spices (2 minutes): Stir in the diced potatoes, Cajun seasoning, smoked paprika, salt, and pepper. Mix well so the potatoes get coated with the spices and butter.
  5. Add Broth and Simmer (20-25 minutes): Pour in the chicken broth, scraping up any browned bits from the bottom. Bring the soup to a gentle boil, then reduce heat to low and cover. Simmer until potatoes are fork-tender, about 20-25 minutes.
  6. Blend Partial Soup (3-5 minutes): Using an immersion blender, puree about half the soup directly in the pot, or carefully transfer half to a blender and pulse until smooth. This step thickens the soup while keeping some chunky texture.
  7. Finish with Cream and Sausage (5 minutes): Stir in heavy cream and browned sausage slices. Warm through gently—don’t boil after adding cream. Taste and adjust salt and pepper as needed.
  8. Serve (immediate): Ladle soup into bowls, garnish with sliced green onions and shredded cheddar if you like. Enjoy hot!

Notes

If the soup is too thick after blending, add a splash more broth or water to reach desired consistency. Season gradually to avoid over-salting. Heat gently after adding cream to prevent curdling. Leftovers keep well refrigerated for up to 3 days and reheat gently. Freezing is possible but not ideal due to cream separation; freeze before adding cream for best results.

Nutrition

Keywords: Cajun potato soup, creamy potato soup, andouille sausage soup, easy soup recipe, cozy dinner, spicy soup, comfort food

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