Rich Cajun Potato Soup With Andouille Sausage

Imagine a warm, comforting bowl of Rich Cajun Potato Soup With Andouille Sausage, filled with tender chunks of potato, spicy Andouille sausage, and a rich, velvety broth. The aroma of onions, garlic, and thyme wafts up, teasing your taste buds and leaving you eager for a spoonful. The first bite is like a symphony of flavors, with the spicy kick of the sausage balanced by the creamy sweetness of the potatoes.

So why make this recipe? For one, it’s a great way to warm up on a chilly day. Plus, it’s a hearty, satisfying meal that’s perfect for a weeknight dinner. And if you’re looking for a dish that’s similar, but a little different, you might enjoy our Easy Sausage Hash Brown Breakfast Casserole Recipe. But trust us, this soup is a game-changer.

Why This Recipe Works

• The combination of Andouille sausage and Cajun seasoning gives this soup a bold, spicy flavor that’s balanced by the richness of the potatoes.
• The use of a roux to thicken the soup adds depth and complexity to the broth, making it feel more luxurious and indulgent.
• The addition of fresh thyme and scallions adds a bright, freshness to the dish that cuts through the richness of the potatoes and sausage.

Key Ingredients

When it comes to making a great Cajun potato soup, the quality of your ingredients is key. Look for high-quality Andouille sausage that’s made with real spices and doesn’t contain any fillers. You’ll also want to use a good quality chicken broth that’s low in sodium, as this will help to balance out the saltiness of the sausage. For more tips on making great Cajun dishes, check out this resource.

In addition to the sausage and broth, you’ll also want to use high-quality potatoes that are high in starch, like Russet or Idaho potatoes. These will help to thicken the soup and give it a creamy texture.

Recipe Courtesy of Our Kitchen

Rich Cajun Potato Soup With Andouille Sausage

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 lb Andouille sausage, sliced

2 large onions, chopped

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

2 tbsp Cajun seasoning

1 tsp dried thyme

Salt and pepper, to taste

2 large potatoes, peeled and diced

Directions

1

In a large pot or Dutch oven, cook the sliced Andouille sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage from the pot with a slotted spoon and set it aside on a plate.

2

Add the chopped onions to the pot and cook until they’re translucent and starting to caramelize, about 8-10 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

3

Add the chicken broth, heavy cream, Cajun seasoning, and dried thyme to the pot. Stir to combine, then add the browned sausage back into the pot.

4

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

5

Taste and adjust the seasoning as needed, then serve the soup hot, garnished with chopped scallions and a dollop of sour cream if desired.

Storage & Reheating

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply thaw the soup overnight in the fridge, then reheat it over low heat until warmed through. You can also reheat individual portions in the microwave or on the stovetop.