Pin it
This hearty Cajun Potato Soup combines Southern comfort with a spicy kick that'll warm you from the inside out. After experimenting with different potato soups over the years, this version with andouille sausage and Cajun spices has become my family's cold-weather favorite.
Every time I make this soup, it reminds me of my trip to New Orleans. The way the andouille sausage adds that authentic smoky flavor takes me right back to those little corner restaurants.
Essential Ingredients Guide
- Andouille Sausage: Look for one with visible spices. The better quality, the better your soup
- Potatoes: Russets are my go-to. They break down slightly, making the soup naturally creamier
- Bell Peppers: Red ones add sweetness and beautiful color
- Heavy Cream: Full-fat makes all the difference here
- Cajun Seasoning: Fresh is best. Old spices lose their punch
Pin it
Let's Make It
- Brown That Sausage:
- Get the pot nice and hot first. Don't overcrowd the pan. Let it get golden brown edges.
- Build The Base:
- Soften those vegetables slowly. Let the onions get translucent. Garlic goes in last to avoid burning.
- Layer The Flavors:
- Add spices to blooming vegetables. Pour broth in slowly, stirring. Let potatoes simmer until tender.
- Finishing Touches:
- Add cream gradually. Stir in cheese until melted. Adjust seasonings to taste.
Just last weekend, I made this for my daughter's family when they visited. My grandson, who's usually picky, asked for seconds!
Through countless cold evenings serving this soup, I've picked up some tricks that make it extra special. Once, when I was low on heavy cream, I used half-and-half and a dollop of sour cream - turned out to be a happy accident that I sometimes repeat on purpose now!
Kitchen Wisdom
I've learned that cutting the potatoes just a tad smaller than you think you should makes them cook more evenly. And don't skip browning the sausage - those little crispy bits that stick to the bottom of the pot are flavor gold when you deglaze with the broth.
Make-Ahead Magic
When I'm hosting, I prep all the vegetables the night before and store them in containers in the fridge. Some weekends, I'll make a double batch - one for now, one for later. The soup actually gets better after a day or two when all those spices have time to mingle.
Pin it
Perfect Pairings
- Crusty French bread for soaking up every last drop
- A simple green salad with citrus vinaigrette
- Corn muffins warm from the oven
- Ice-cold beer for the adults
This soup has become my go-to for everything from football Sundays to sick days. There's something about that combination of spicy andouille and creamy potatoes that just makes everything better. My neighbor even started growing her own parsley just to have it fresh for this recipe - now that's what I call a compliment! Remember, cooking is about making memories as much as making meals, and this soup has certainly created plenty of both in my kitchen.