With spicy Cajun andouille sausage and creamy, cheesy goodness, potato soup has never tasted better!
Here’s one secret you won’t often hear about Louisiana: they know how to make pork sausage, and they make a lot of it. Seriously, the state has so many types and brands of sausage, it’s unreal. When I moved out of Louisiana and out of the South, the first thing I noticed was the distinct lack of local sausage options in my new city. This is how I learned that not every state has 50 locally-made types of smoked sausage to choose from, and that apparently, I was born in one of the most sausage-dense states in the union.
Arguably, the best sausage to use when you want to flavor a big pot of something is andouille. Nothing seasons a jambalaya or a big pot of soup like Cajun andouille sausage. It’s salty, spicy, and smoky, and while you can eat it by itself, it’s really not meant for that.
Andouille is why this potato soup is so good! The sausage is one of the first ingredients in the pot, and when the fat melts from the sausage, it infuses the soup with its taste. Everything else in the soup cooks in the sausage fat, so the potatoes and other vegetables absorb all the delicious flavors, making this soup so tasty, you’ll struggle not to have seconds.
Is This Cajun Potato Soup Healthy?
This soup has lots of potassium from the potatoes and plenty of protein from the sausage, along with calcium from the heavy cream and several other vitamins and minerals. But healthy, it is not. There’s a lot of saturated fat, carbs, calories, and sodium in this soup, so it should be eaten occasionally and in moderation.
There are a few ways you could make it a little healthier, though. For example, you can add some fresh chopped broccoli to simmer with the broth, swap out the heavy cream with half-and-half, or use a Cajun chicken sausage instead of the andouille, if you can find one. If you opt for chicken sausage, note that you may need to add a bit of olive oil to cook the veggies and make the roux. Personally, I would keep the andouille and simply use less of it. You’ll still taste the smoky flavors if you only use half the sausage.
Picking A Cajun Seasoning
I hate to be the bearer of bad news, but you know how I just told you how many types of smoked sausages there are in Louisiana? There are just as many brands of Cajun seasoning, if not more. And they are not all the same! Some are lemony, some are beyond spicy, and some seem like more salt than anything else. Take your time and do some research before you choose a Cajun seasoning. If you aren’t in Louisiana or the South, you won’t have nearly as many options to choose from at your grocery store. Trust me, it’s not silly to wait on a good Cajun seasoning blend in the mail. It is worth the wait!
My favorites are Tony Chachere’s Original Creole Seasoning (quite salty, available nationwide) and Tony Chachere’s More Spice Creole Seasoning (less salty, more spicy, and rarely found outside the South). I also love Bayhi Shake Cajun Seasoning and T-Boy’s Seasoning. You can find them all online!
How Do I Store Leftovers?
Transfer leftover soup to an airtight container and refrigerate for up to 4 days. You can also freeze this soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating in a pot on the stove over medium heat.
Serving Suggestions
This Cajun potato soup is plenty hearty enough to be a meal by itself. Of course, nothing goes better with a heavy soup than a nice, light salad. Try this Mediterranean Low-Carb Broccoli Salad or a simple Green Salad. I don’t typically bother with it for heavier soups like this, but bread is traditionally served with soup, and I’d probably go with classic Garlic Toast for this dish.
Ingredients
- 13 ounces andouille sausage sliced
- 1 small onion chopped
- 2 stalks celery chopped
- Salt to taste
- Pepper to taste
- 4 cloves garlic minced
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- ½ cup heavy cream
- 2 teaspoons Cajun seasoning
- 2 pounds Yukon Gold potatoes cubed
- Shredded cheddar cheese for garnish
- Green onions sliced, for garnish
Instructions
- In a large pot, sauté the sausage, onion, and celery over medium heat until the onion is translucent. Season with salt and pepper.
- Add garlic and cook briefly before mixing in the flour to create a roux.
- Gradually pour in the chicken broth, milk, and heavy cream, stirring continuously to blend the roux into the liquid. Season with Cajun seasoning and add the potatoes. Simmer until the potatoes are fork-tender.
- Serve the soup hot, garnished with shredded cheddar cheese and sliced green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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