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Creamy One-Pot Cajun Potato Soup with Andouille Sausage

A close-up of a hearty bowl of cajun potato soup topped with sliced sausage, shredded cheddar, and green onions.
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Make this hearty, creamy Cajun potato soup in one pot for a flavorful weeknight dinner. It features tender potatoes, spicy sausage, and bold Cajun seasoning.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound Andouille sausage, sliced
  • 1 large onion, diced
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (adjust for heat preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 3 cups peeled and diced Russet potatoes
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • Salt to taste
  • Chopped green onions, for garnish

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the onion, celery, and green bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, Cajun seasoning, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. Stir in the cream of chicken soup until fully combined.
  6. Reduce the heat to low. Stir in the heavy cream and the shredded cheddar cheese until the cheese melts smoothly into the soup. Do not let the soup boil after adding the cream.
  7. Return the cooked sausage to the pot. Taste and add salt if needed.
  8. Serve the soup hot, garnished with extra cheddar cheese and chopped green onions. This recipe is a great alternative to relying on meal delivery companies for a quick dinner.

Notes

  • For a slower, hands-off method, you can adapt this recipe for a slow cooker. Sauté the sausage and vegetables first, then transfer everything except the cream and cheese to the slow cooker and cook on low for 6 hours. Stir in the cream and cheese before serving.
  • If you prefer a thicker soup, mash about one cup of the cooked potatoes against the side of the pot before adding the cream.
  • If you are interested in meal planning for the week, this soup reheats well and is excellent for lunch the next day.

Nutrition

Find it online: https://carlacooking.com/cajun-potato-soup-creamy-one-pot-recipe/