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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage and cheddar cream—cajun-spiced broth simmered with Yukon gold potatoes until tender, then thickened with a partial mash. Finished with a warm cheddar cream drizzle for a rich, creamy top and a bright hit from green onions and hot sauce.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb andouille sausage
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 3 celery
  • 1 green bell pepper
  • 4 garlic
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
For cheddar cream
  • 1 cup heavy cream
  • 1.5 cup shredded sharp cheddar
For serving
  • 1 green onions
  • 1 hot sauce

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille sausage in a large pot over medium-high heat and cook until browned; remove and set aside.
  2. Keep the browned drippings in the pot so they can flavor the vegetables.
Build the Cajun flavor
  1. Sauté the onion, celery, and green bell pepper in the drippings for 5-6 minutes until softened.
  2. Add the garlic and cook for 1 minute, stirring to prevent scorching.
  3. Stir in the Cajun seasoning, smoked paprika, and cayenne and cook for 1 minute to bloom the spices.
Simmer the potatoes
  1. Add the chicken broth and Yukon gold potatoes, then bring to a simmer.
  2. Simmer for 22-25 minutes, stirring occasionally, until the potatoes are tender.
  3. Mash some of the potatoes in the pot to thicken the soup, then stir to combine and return the browned andouille to the pot.
Make cheddar cream
  1. Heat the heavy cream in a small pot over low heat, then add the shredded sharp cheddar and stir until fully melted and smooth.
Serve
  1. Ladle the soup into bowls and drizzle the cheddar cream across the top.
  2. Serve with green onions and hot sauce on the side.

Notes

Pro tip: mash only part of the potatoes so the soup stays chunky while still thickening naturally. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove until hot. Freezing is not recommended due to the dairy-based cheddar cream texture. For a dietary swap, use lactose-free heavy cream and lactose-free cheddar (or a lactose-free cream cheese blend) to keep it creamy with less dairy impact.