Description
Cajun Potato Soup is a creamy, smoky one pot meal made with andouille sausage, Yukon gold potatoes, bell peppers, and Cajun seasoning. This hearty comfort food is ready in under one hour and perfect for weeknight dinners or cozy gatherings.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, small diced
1 medium green bell pepper, small diced
1 medium red bell pepper, small diced
1 medium jalapeño pepper, small diced
3 cloves garlic, minced
1 1 4 teaspoons Cajun or Old Bay seasoning
1 teaspoon smoked paprika
1 4 teaspoon freshly ground black pepper
12 ounces andouille sausage, halved lengthwise and thinly sliced
1 pound Yukon gold potatoes, small diced
4 cups low sodium chicken broth
3 4 cup heavy cream
Salt to taste
Fresh chives, finely chopped for garnish optional
Instructions
Begin by heating olive oil in a Dutch oven or medium pot over medium heat. Once the oil is shimmering, add the diced onion, green bell pepper, red bell pepper, and jalapeño. Cook for about 4 to 5 minutes until the vegetables soften and become fragrant. Stir occasionally to prevent browning.
Add the minced garlic and cook for about 30 seconds, just until aromatic. Be careful not to burn the garlic.
Sprinkle in the Cajun or Old Bay seasoning, smoked paprika, and black pepper. Stir well to coat the vegetables evenly in the spices.
Add the sliced andouille sausage and diced Yukon gold potatoes. Stir everything together and cook for 2 to 3 minutes. You will notice the potatoes begin to change from translucent to opaque. This step helps deepen the flavor before adding liquid.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer. Reduce heat if needed to maintain a steady simmer without boiling vigorously.
Let the soup cook for 15 to 17 minutes, or until the potatoes are fork tender. Stir occasionally to ensure even cooking.
Turn off the heat and stir in the heavy cream. Taste the soup and adjust seasoning with additional salt and black pepper if needed.
Ladle into bowls and garnish with finely chopped fresh chives if desired. Serve hot and enjoy.
Notes
For less heat, remove jalapeño seeds before dicing.
Yellow bell pepper can replace green bell pepper for a slightly sweeter flavor.
For thicker soup, mash a small portion of the potatoes before adding cream.
Store leftovers in the refrigerator up to 3 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop