Cajun Potato Soup with Smoked Sausage (Printable)
Hearty creamy soup with Cajun spices, smoky sausage, and tender potatoes in a rich broth.
# What goes in:
→ Vegetables
01 - 1 ½ lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 medium red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 green onions, sliced for garnish
07 - 2 tbsp fresh parsley, chopped for garnish
→ Meats
08 - 8 oz Andouille sausage, sliced or smoked sausage
→ Dairy
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter
→ Liquids
11 - 4 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tbsp Cajun seasoning
13 - ½ tsp smoked paprika
14 - ¼ tsp cayenne pepper optional for extra heat
15 - 1 tsp salt or to taste
16 - ½ tsp black pepper
→ Others
17 - 2 tbsp all-purpose flour or gluten-free flour
18 - 1 tbsp olive oil
# Directions:
01 - Heat olive oil and butter in a large soup pot over medium heat. Add sausage slices and cook until browned, about 4-5 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, celery, and bell pepper. Sauté for 4-5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle flour over vegetables, stir, and cook for 1-2 minutes to remove raw flour taste. Gradually whisk in chicken broth, scraping up any browned bits from the bottom.
04 - Add diced potatoes, Cajun seasoning, smoked paprika, cayenne if using, salt, and black pepper. Bring to a boil, then reduce heat to a simmer.
05 - Cover and cook for 15-18 minutes, until potatoes are tender when pierced with a fork.
06 - Use a potato masher or immersion blender to partially puree soup for a creamy texture while leaving some potato chunks for texture.
07 - Stir in browned sausage and heavy cream. Simmer uncovered for 5 more minutes. Taste and adjust seasoning as needed. Ladle into bowls and garnish with green onions and parsley.
# Expert Advice:
01 -
- The creamy potato base balances perfectly with that spicy Cajun kick, creating layers of flavor in every spoonful
- This soup comes together in under an hour but tastes like it simmered all day, making it perfect for weeknight dinners or unexpected guests
02 -
- I once skipped the flour step thinking it wasn't important, and the soup never thickened properly, so don't rush that roux
- Using an immersion blender is my secret trick for getting that perfect partially smooth texture without dirtying extra dishes
03 -
- Start with less Cajun seasoning than you think you need, you can always add more but you can't take it back
- If your soup is too thick, add warm broth, not cold, to prevent the cream from separating