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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage simmers with Yukon Gold potatoes, Cajun seasoning, and vegetables until the potatoes are fork-tender. A smooth cheddar cream stirred in at the end gives the soup a rich finish while mashed potatoes make it thick and hearty.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tsp vegetable oil
  • 12 oz andouille sausage fully cooked, sliced 1/4 inch thick
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 1 green bell pepper medium, diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 tsp Cajun seasoning
  • 0.5 tsp dried thyme
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 5 cups low-sodium chicken broth
  • 2 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 bay leaf
For the cheddar cream
  • 1 cup heavy cream
  • 6 oz sharp cheddar cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the andouille sausage and cook for 5–7 minutes, stirring occasionally, until browned.
  3. Transfer the andouille to a plate, leaving the drippings in the pot.
  4. Reduce the heat to medium and add the butter, onion, celery, and bell pepper; cook for 6–8 minutes, stirring, until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Sprinkle in the flour, Cajun seasoning, thyme, salt, and black pepper; cook, stirring, for 1 minute.
  7. Gradually whisk in the chicken broth.
  8. Add the potatoes and bay leaf, bring to a boil, reduce the heat to low, and simmer uncovered for 15–20 minutes, until the potatoes are fork-tender.
  9. Remove the bay leaf and mash about one-third of the potatoes in the pot.
  10. Stir in the andouille and keep the soup over low heat.
Make the cheddar cream and finish the soup
  1. Warm the heavy cream in a small saucepan over medium-low heat for 3–4 minutes, until steaming but not boiling.
  2. Remove the cream from the heat and whisk in the cheddar a handful at a time until smooth.
  3. Stir the cheddar cream into the soup and heat over low for 2–3 minutes, until hot throughout; do not let the soup boil.

Notes

Mash about one-third of the potatoes for a creamy body while keeping plenty of chunks. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and cheddar may separate. For a dairy-free variation, use unsweetened plant-based cream and dairy-free cheddar.