Save The first time I made this soup, it was supposed to be just another Tuesday dinner, but my husband took one spoonful and actually went quiet. That's when I knew this recipe was special. We'd just come in from a cold walk, and the smell of browning andouille sausage had been wafting through the house for ten minutes. Sometimes the best meals aren't the ones you plan all week, they're the ones that happen when you work with what you have and let good ingredients shine.
Last winter, my sister came over when she was fighting off a cold, and this soup was the only thing that perked her up. She sat at my kitchen counter wrapped in a blanket, steam rising from her bowl, and told me it tasted like something you'd get at a restaurant. There's something about that combination of smoky sausage and creamy potatoes that just makes people feel taken care of.
Ingredients
- 4 cups Yukon Gold or red potatoes: I prefer Yukon Golds because they hold their shape better than russets but still get creamy when cooked.
- 1 cup chopped onions: Yellow onions work beautifully here, but white onions add a slightly sharper bite if that's what you prefer.
- 1 cup chopped bell peppers: Green peppers are traditional, but I often use red or orange for a sweeter note that balances the heat.
- 1 cup chopped celery: Don't skip this, it provides that classic soup base flavor that makes everything taste deeper.
- 3 cloves garlic, minced: Fresh garlic matters here, jarred garlic can taste a bit tinny in a creamy soup.
- 12 oz andouille sausage: Look for smoked andouille, it adds so much more depth than unsmoked sausage.
- 4 cups chicken broth: Low-sodium is best since the sausage and Cajun seasoning both bring salt to the party.
- 1 cup heavy cream or half and half: Heavy cream makes it luxurious, but half and half works if you're watching the richness.
- 2 tablespoons butter: Use real butter, it adds a nutty richness that oil alone can't achieve.
- 1 tablespoon olive oil: This prevents the butter from burning while you brown the sausage.
- 2 tablespoons Cajun seasoning: Make your own or buy a good brand, just taste as you go since blends vary wildly in heat.
- Salt and black pepper: You'll need less salt than you expect, thanks to the seasoned sausage.
- Sliced green onions or chives: These add a fresh bite that cuts through all that creaminess.
- Optional garnishes: Shredded cheese, bacon bits, sour cream, or fresh parsley all work beautifully.
Instructions
- Prep your ingredients:
- Dice those potatoes into bite-sized pieces, keeping them relatively uniform so they cook evenly. Chop your onions, peppers, and celery into small dice, mince the garlic, and slice the andouille into rounds about a quarter-inch thick.
- Brown the sausage:
- Heat the butter and olive oil in your large pot over medium heat. Add the andouille slices and let them sizzle for about 3 to 4 minutes until they're nicely browned and your kitchen smells amazing. Remove them with a slotted spoon and set them aside on a plate.
- Cook the vegetables:
- Drop the onions, bell peppers, and celery into that same flavorful pot. Sauté them for 5 to 7 minutes until they're soft and translucent. Toss in the garlic and cook for just 30 seconds, until you can smell it, because burnt garlic tastes bitter.
- Build the flavor base:
- Pour the browned sausage back into the pot. Sprinkle the Cajun seasoning over everything and stir well, letting the spices toast for about a minute in the hot oil.
- Add potatoes and broth:
- Add your diced potatoes and pour in the chicken broth. Bring everything to a boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes. You'll know the potatoes are done when a fork slides through them easily.
- Create the texture:
- Use an immersion blender to partially puree the soup right in the pot, leaving some chunks of potato for texture. If you're using a regular blender, carefully transfer about a third of the soup, blend until smooth, and return it to the pot.
- Add the cream:
- Pour in the heavy cream or half and half and warm everything gently over low heat. Don't let it boil once the cream is in, or it might separate.
- Season and serve:
- Taste the soup and add salt, pepper, or more Cajun seasoning if needed. Ladle into bowls and top with green onions, chives, or any of those optional garnishes you're craving.
Save My friend Sarah asks for this recipe every time winter approaches. She made it for her family last Christmas Eve and said her dad went back for thirds. There's something about a soup that feels like a hug in a bowl, isn't there?
Make It Your Own
I've made this soup so many ways over the years, and almost every variation works. Sometimes I add corn kernels for sweetness, or throw in some okra if I'm feeling extra Southern. You can use smoked paprika if you can't find andouille, though you'll lose some of that authentic Cajun kick. The recipe is forgiving, which is probably why it's become my go-to when I need to feed people without spending all day in the kitchen.
Pairing Ideas
This soup is substantial enough to stand alone as a main course, but I love serving it with crusty bread for dipping. A simple green salad with a vinaigrette cuts through the richness beautifully. If you're hosting, cornbread or garlic knots on the side make it feel like a complete meal. For drinks, cold beer or sweet tea are traditional, but a crisp white wine works surprisingly well to balance the heat.
Storage and Reheating
This soup actually tastes better the next day, which makes it perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Just know that the texture might change slightly after freezing, the potatoes can get a little mealy. Reheat gently over low heat, adding a splash of broth if it's too thick.
- Dairy doesn't freeze well, so add fresh cream when reheating if you've frozen the soup base.
- If the soup seems too thick after refrigerating, remember it will thin out as it reheats.
- Never reheat this in the microwave if you can avoid it, the stovetop keeps the texture silky.
Save Whatever you do, don't rush the sausage browning step. That's where the magic happens. Enjoy this soup with people you love.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance. Store in the refrigerator and reheat gently over low heat, adding a splash of cream if needed to restore consistency.
- → What can I substitute for andouille sausage?
Smoked kielbasa, chorizo, or spicy Italian sausage work well. For a lighter option, use turkey kielbasa or omit sausage entirely and add extra vegetables.
- → How do I adjust the spice level?
Start with 1 tablespoon of Cajun seasoning and taste before adding more. For milder flavor, choose a mild Cajun blend or reduce the amount gradually.
- → Can I freeze this soup?
Freeze before adding cream for best results. Thaw overnight in the refrigerator, reheat, then stir in fresh cream. Dairy can separate when frozen and reheated.
- → Why partially blend instead of fully pureeing?
Leaving some potato chunks creates appealing texture and heartiness. Full pureeing makes the soup too uniform, while partial blending gives you both creaminess and substance.
- → What sides pair well with this soup?
Cornbread, crusty French bread, or a simple green salad complement the rich flavors. For a lighter meal, serve with steamed vegetables or fresh fruit.