Creamy Cajun Potato with Andouille

The first time I made this soup was during a surprise February freeze that had everyone huddled inside. My neighbor had gifted me some homemade Cajun seasoning, and I just started throwing things in a pot. The way that smoky andouille perfumed the whole house had people coming in from three rooms away, asking what smelled so incredible.

Last winter, my sister was visiting and we made a double batch because the first pot disappeared so quickly. We stood over the stove tasting and adjusting the seasoning, adding more Cajun spice until it had that perfect gentle hum of heat. She still texts me every time she makes it, saying her house smells exactly like that cozy night.

Ingredients

• 4 cups Yukon Gold or red potatoes, diced: These varieties hold their shape beautifully while still becoming creamy enough to create that velvety texture we want
• 1 cup each onions, bell peppers, and celery, chopped: This holy trinity of Cajun cooking builds the aromatic foundation that makes everything taste authentic
• 3 cloves garlic, minced: Fresh garlic adds that crucial layer of flavor that store bought seasoning just cant replicate
• 12 oz andouille sausage, sliced: The smoky, spicy depth here is the soul of the dish, so source a good quality sausage if you can
• 4 cups chicken broth: A rich, flavorful broth makes all the difference, so use one you really love drinking on its own
• 1 cup heavy cream or half and half: This transforms the soup into pure comfort, though half and half gives a lighter touch
• 2 tablespoons butter and 1 tablespoon olive oil: The combination prevents burning while adding that buttery richness we crave
• 2 tablespoons Cajun seasoning: Start here and adjust to your heat tolerance, remembering it blooms as it cooks
• Salt and black pepper, to taste: The final seasoning step that pulls everything together
• Sliced green onions or chives, for garnish: Fresh onion brightness cuts through all that rich creaminess perfectly

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Prep your mise en place:

Dice those potatoes into uniform bite sized pieces so they cook evenly, chop all your vegetables, and slice the andouille into tempting little rounds.

Brown the andouille:

Heat butter and olive oil in your large pot over medium heat, add the sausage, and let it sizzle until beautifully browned and fragrant, about 3 to 4 minutes.

Sauté the vegetables:

Remove sausage but leave all that gorgeous fat in the pot, then add onions, peppers, and celery and cook until softened and fragrant, about 5 to 7 minutes.

Add garlic and reunite the sausage:

Stir in the garlic for just 30 seconds until aromatic, then return the browned andouille to the pot along with any juices on the plate.

Bloom the spices:

Sprinkle the Cajun seasoning over everything and stir to coat, letting those spices wake up in the hot fat for about a minute.

Simmer the base:

Add potatoes and broth, bring to a boil, then reduce to a gentle simmer and cook uncovered until potatoes are fork tender, about 15 to 20 minutes.

Create the creaminess:

Use an immersion blender to partially puree right in the pot, leaving plenty of potato chunks for texture, or blend a portion separately and return it.

Add the finishing touch:

Stir in the cream and warm gently over low heat without boiling, then adjust salt, pepper, or Cajun seasoning until it sings.

Serve it up:

Ladle into bowls and scatter those fresh green onions or chives on top, adding any optional toppings your heart desires.

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This soup has become my go to when someone needs feeding after a hard week. There is something about that combination of smoky meat, creamy potatoes, and gentle heat that feels like a hug in a bowl. I have learned to always make extra because the leftovers somehow taste even better the next day.

Getting The Texture Just Right

I have found that Yukon Gold potatoes are the secret weapon here, waxy enough to hold their shape but creamy enough to thicken the broth beautifully. If you prefer a chunkier soup, skip the immersion blender entirely or mash just a few potatoes against the side of the pot. Those little potato islands swimming in the creamy base are honestly my favorite part.

Making It Your Own

Sometimes I add a kernel of corn when the potatoes go in for sweetness, or a splash of hot sauce at the end if I am feeling adventurous. My friend adds shredded carrots with the holy trinity for color and earthiness. The recipe is wonderfully forgiving and welcomes your personal touch.

Serving Suggestions That Take It Over The Top

A crusty baguette for soaking up every last drop is absolutely non negotiable in my house. I also love serving it alongside a simple green salad dressed with something acidic to cut through all that richness. This soup freezes beautifully for up to three months if you want to get ahead on meal prep.

• Sprinkle extra Cajun seasoning on top as a finishing garnish for heat seekers
• A squeeze of fresh lemon juice right before serving brightens everything wonderfully
• Let guests build their own toppings bar for a fun interactive dinner

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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There is nothing quite like watching people take that first spoonful and see their eyes light up with pure comfort. This soup has become more than just a recipe around here, it is the kind of meal that makes memories.

Recipe FAQ

→ Can I make this soup ahead of time?

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

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape during cooking while becoming tender. Russet potatoes will break down more, creating a thicker consistency if you prefer that texture.

→ How can I reduce the spice level?

Start with half the recommended Cajun seasoning, taste after adding the cream, and adjust gradually. You can also choose a mild andouille or substitute with kielbasa for less heat while maintaining smoky flavor.

→ Can I freeze this soup?

Freezing works best before adding the cream. Cool the soup completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in fresh cream before serving.

→ What can I substitute for andouille sausage?

Kielbasa, chorizo, or smoked turkey work well as alternatives. For a vegetarian version, use smoked paprika, liquid smoke, and plant-based sausage crumbles to maintain that smoky, spicy element.

→ Why did my cream curdle?

Cream curdles when boiled. Always add cream at the end and warm gently over low heat without bringing to a simmer. Tempering the cream by warming it slightly before adding also helps prevent separation.