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One-Pot Creamy Cajun Sausage and Potato Soup

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This hearty, one-pot creamy Cajun sausage and potato soup is packed with smoky sausage, tender potatoes, and bold Cajun spices in a rich, creamy broth. It’s the perfect cozy dinner for busy weeknights or chilly weekends, and comes together quickly with simple ingredients.

Ingredients

Scale
  • 12 oz smoked sausage (such as andouille or kielbasa), sliced into coins
  • 1.5 lbs Yukon gold potatoes, diced into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp Cajun seasoning (adjust to taste)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil or unsalted butter, divided
  • Salt and black pepper, to taste
  • Fresh parsley or green onions, for garnish (optional)
  • Optional: 1/2 cup diced bell pepper
  • Optional: 1/4 tsp red pepper flakes
  • Optional: 1/2 cup corn (frozen or fresh)

Instructions

  1. Prep the veggies and sausage: Wash and dice the potatoes (no need to peel Yukon golds unless you want to). Dice the onion, celery, and carrots. Slice sausage into coins about 1/4-inch thick. Mince the garlic.
  2. Brown the sausage: Heat 1 tablespoon olive oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sausage slices in a single layer. Cook undisturbed for 2-3 minutes, then flip and brown the other side. Remove browned sausage to a bowl.
  3. Sauté the veggies: Lower the heat to medium. Add the remaining tablespoon of oil or butter. Add onion, celery, and carrots. Cook, stirring often, until softened and onion is translucent, about 4-5 minutes. Add a splash of broth if needed to loosen browned bits.
  4. Add garlic and Cajun seasoning: Stir in minced garlic and Cajun seasoning. Cook just until fragrant, about 30 seconds.
  5. Simmer the soup: Pour in chicken broth, scraping up any stuck bits. Add potatoes and return sausage (plus juices) to the pot. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Add cream and adjust seasoning: Reduce heat to low. Stir in heavy cream and let soup warm through for 2-3 minutes (do not boil). Taste and add salt and pepper as needed. For a thicker soup, mash a few potatoes against the side of the pot and stir.
  7. Finish and serve: Ladle soup into bowls and garnish with fresh parsley or green onions. Serve hot.

Notes

Brown the sausage well for maximum flavor. Add cream at the end and keep heat low to prevent curdling. Adjust Cajun seasoning to taste and check labels for gluten if needed. For a lighter version, use turkey or chicken sausage and half-and-half. Soup thickens as it sits; add broth to thin if reheating. Optional add-ins like bell pepper, corn, or greens work well. Leftovers keep in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: Cajun soup, sausage potato soup, creamy soup, one-pot dinner, comfort food, easy soup, weeknight dinner, smoked sausage, potato soup, cozy recipe

Find it online: https://bitefuljoy.com/one-pot-creamy-cajun-sausage-and-potato-soup-easy-cozy-dinner-recipe/