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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage and cheddar cream—pot-simmered potatoes and a spicy Cajun broth, thickened with a partial mash. Finished with warm cheddar cream and topped with green onions and hot sauce for a bold, creamy contrast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb andouille sausage Slice for browning and later return to the pot.
  • 3 lb Yukon gold potatoes Cube evenly so they simmer tender in the same time window.
  • 1 onion Dice for the holy trinity.
  • 1 celery Dice.
  • 1 green bell pepper Dice.
  • 4 clove garlic Minced.
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream Warm and stir until melted smooth with cheddar.
  • 1.5 cup shredded sharp cheddar Warm together with heavy cream until fully melted.
Serving
  • green onions Slice for topping.
  • hot sauce Serve on the side or drizzle to taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille sausage in a large pot over medium-high heat until browned, then remove and set aside.
  2. Reserve the drippings in the pot for sautéing.
Build the Cajun flavor
  1. Sauté the onion, celery, and green bell pepper in the drippings over medium heat for 5-6 minutes until softened.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Stir in Cajun seasoning, smoked paprika, and cayenne, and cook for 1 minute to bloom the spices.
Simmer and thicken
  1. Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer and cook for 22-25 minutes until the potatoes are tender.
  2. Mash some of the potatoes to thicken the soup, then return the browned andouille to the pot.
Make cheddar cream
  1. In a separate saucepan, heat the heavy cream until warm, add the shredded sharp cheddar, and stir until smooth and fully melted.
Serve
  1. Ladle the soup into bowls and drizzle the cheddar cream over the top.
  2. Top with green onions and serve with hot sauce on the side.

Notes

Pro tip: cube potatoes evenly and simmer gently so they turn tender without breaking down too much—then mash only part to keep some texture. Store leftovers in the refrigerator up to 3 days; reheat over medium-low, adding a splash of broth if needed. Freezing is not recommended because the cheddar cream may break and become grainy after thawing. For a lighter option, use half-and-half instead of heavy cream, then warm just until the cheddar melts for a thinner but still creamy swirl.