Smoky Cajun Potato Soup with Andouille Sausage

Ingredients

• 15 ml (1 tbsp)olive oil
• 340 g (12 oz)andouille sausage, sliced into 6 mm (¼-inch) rounds
• 1 largeyellow onion, chopped
• 2 stalkscelery, chopped
• 1green bell pepper, chopped
• 4 clovesgarlic, minced
• 30 g (¼ cup)plain flour
• 30 ml (2 tbsp)Cajun seasoning
• 5 ml (1 tsp)smoked paprika
• 5 ml (1 tsp)dried thyme
• 2.5 ml (½ tsp)freshly cracked black pepper
• 1.13 kg (2.5 lb)Russet potatoes, peeled and diced into 2.5 cm (1-inch) cubes
• 1.42 litres (6 cups)low-sodium chicken stock
• 240 ml (1 cup)double cream
• To garnishsliced spring onions
• To garnishfresh parsley, chopped

Instructions

1. 1

   Brown the sausage

   Heat the olive oil in a large Dutch oven or heavy-based pan over medium-high heat. Add the sausage and cook, stirring occasionally, for about 5–7 minutes until browned. Lift it onto a plate with a slotted spoon, leaving the rendered fat in the pan.

2. 2

   Soften the vegetables

   Lower the heat to medium and add the onion, celery and green pepper. Cook for about 6–8 minutes until softened, then add the garlic and cook for a further minute, until fragrant.

3. 3

   Add flour and spices

   Sprinkle the flour over the vegetables and stir constantly for 1 minute. Add the Cajun seasoning, smoked paprika, thyme and black pepper; stir for 30 seconds until fragrant.

4. 4

   Deglaze the pan

   Pour in about 240 ml (1 cup) of the chicken stock gradually, scraping the base of the pan to loosen the browned bits.

5. 5

   Simmer the potatoes

   Add the diced potatoes and the remaining stock, then stir. Raise the heat to high and bring to the boil. Lower the heat, cover and simmer for 15–20 minutes, until the potatoes are very tender.

6. 6

   Blend the soup

   Use an immersion blender to pulse the soup in the pan until mostly creamy but still a little chunky. Alternatively, carefully blend 2–3 cups of soup in a standard blender and return it to the pan.

7. 7

   Finish and serve

   Turn off the heat and stir in the double cream and cooked sausage. Leave the soup to stand for a few minutes so the flavours can meld, then taste and adjust the seasoning if needed. Serve hot, garnished with spring onions and parsley.

What is Cajun potato soup?

Cajun cooking is associated with Louisiana, where the onion, celery and pepper combination called the holy trinity is a familiar base for savoury dishes. This soup brings those vegetables together with potatoes, Cajun seasoning and smoky andouille sausage.

Here, flour helps give the broth body, while blending some of the potatoes makes it creamy without losing every chunk. The sausage is browned first, adding savoury depth to the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and flour provide most of the carbohydrates, while the sausage, olive oil and cream contribute much of the fat. The sausage and cream also supply some protein, alongside the chicken stock. Serve a bowl with a green salad or extra vegetables for a more balanced plate.

Build flavour with the sausage

Brown the sausage: Give the slices room to take on colour, then lift them out while keeping their rendered fat in the pan. That fat carries flavour into the vegetables and the rest of the soup.

Choose your seasoning: Cajun blends vary in heat and saltiness, so the final taste may depend on the brand. Taste before adding extra salt, especially if your sausage is well seasoned.

Make a smooth, thick base

Cook the flour: Stir it into the softened vegetables for the full minute so it loses its raw taste. Add the first cup of stock gradually, scraping the bottom to loosen the browned bits and help the mixture turn smooth.

Simmer gently: Once the stock comes to the boil, lower the heat and cover the pot. Keep it at a steady simmer until a potato cube yields easily when pressed with a spoon.

Blend to your preferred texture

Keep some chunks: Pulse with an immersion blender rather than blending continuously. A few short bursts usually give the soup a creamy body while leaving pieces of potato to bite into.

Use a jug blender carefully: Blend only 2–3 cups at a time, taking care with the hot liquid, then return the soup to the pan. Stop once it reaches the texture you like.

Finish gently

Add the cream and sausage after turning off the heat. Stir them through and give the soup a few minutes to settle before serving; avoid bringing it back to a hard boil after adding the cream.

The soup takes about 60 minutes in total, including preparation and cooking. Have the garnishes ready so you can serve it hot once the flavours have melded.

What to serve alongside

Bread: Crusty bread or a warm roll is handy for scooping up the thick soup. A simple green salad can offer a fresh contrast to its creamy, smoky character.

Garnish: Spring onions and parsley add colour and a fresh finish. Scatter them over each bowl just before serving.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they become tender at roughly the same time.
• Brown the sausage in batches if the pot is crowded, so it colours rather than steams.
• Scrape the base well when adding the first cup of stock to lift the browned bits into the soup.
• Start with a few blender pulses and check the texture before blending more.
• Taste the soup before adding extra salt because the sausage and Cajun seasoning may already be salty.
• Add the spring onions and parsley just before serving for the freshest finish.

Variations

• Adjust the heat: Use a milder Cajun seasoning or reduce the amount if you prefer a gentler kick.
• Add sweetcorn: Stir in sweetcorn near the end of simmering for extra sweetness and texture.
• Use another sausage: Choose a smoked sausage with a similar firm texture if andouille is unavailable.
• Add greens: Stir in chopped kale during the final few minutes of simmering until wilted.
• Make it thicker: Blend a little more of the cooked potato into the broth before adding the cream.

Common mistakes to avoid

• Crowding the sausage: It may steam rather than brown; cook it in batches if needed.
• Skipping the flour cooking time: The base can taste raw; stir the flour with the vegetables for the full minute.
• Adding stock too quickly: The flour may form lumps; pour in the first cup gradually while scraping the pan.
• Blending too much: The soup can lose its chunky texture; pulse briefly and check between bursts.
• Boiling after adding cream: The finish may become less smooth; turn off the heat before stirring in the cream.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan over low to medium heat, stirring often; avoid a vigorous boil. The soup may thicken as it chills, so loosen it with a splash of stock or water when reheating.

Frequently asked questions