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Cajun Potato Soup With Andouille Sausage And Cheddar Cream

Cajun potato soup with andouille sausage and a smooth cheddar cream swirl. Simmer Yukon gold potatoes until tender, mash slightly for body, then drizzle warmed cheddar cream on top.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 1 lb andouille sausage, sliced
Potatoes
  • 3 lb Yukon gold potatoes, cubed
Vegetables
  • 1 onion, diced
  • 3 stalk celery, diced
  • 1 green bell pepper, diced
  • 4 clove garlic, minced
Broth and seasonings
  • 5 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Cheddar cream
  • 1 cup heavy cream
  • 1.5 cup shredded sharp cheddar, warmed together until melted
Serving
  • 1 green onions and hot sauce for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown andouille in a large pot over medium-high heat until browned, about 6-8 minutes, then remove and set aside.
Build the Cajun base
  1. Sauté onion, celery, and bell pepper in the drippings over medium heat for 5-6 minutes, stirring, until softened and glossy.
  2. Add garlic and cook for 1 minute, stirring constantly until fragrant.
  3. Stir in Cajun seasoning, smoked paprika, and cayenne, then cook for 1 minute to toast the spices and darken slightly.
Simmer and thicken
  1. Add chicken broth and cubed potatoes, then bring to a simmer over medium-high heat.
  2. Simmer for 22-25 minutes, stirring occasionally, until potatoes are tender when pierced with a fork.
  3. Mash some potatoes in the pot to thicken, then return the browned andouille to the soup.
Make cheddar cream and serve
  1. Heat heavy cream in a small saucepan over medium heat until steaming, about 2-3 minutes.
  2. Add shredded sharp cheddar and stir until smooth and fully melted, 1-2 minutes.
  3. Ladle soup into bowls and drizzle cheddar cream dramatically over the top, then finish with green onions and hot sauce.

Notes

For a thicker, heartier texture, mash more potatoes once they’re tender and simmer the soup 2-3 extra minutes. Refrigerate in an airtight container up to 3 days; reheat gently on the stovetop, adding a splash of broth if it tightens. Freezing is not recommended because the cheddar cream may break when thawed. If you want a lighter option, use half-and-half in place of heavy cream for the cheddar cream.