Pin The first time I made this soup was during a brutal February freeze when my heater decided to quit working. I needed something that would warm me from the inside out, and this spicy, creamy pot of goodness delivered exactly that. The whole house filled with the smell of sizzling andouille and Cajun spices, which honestly made the cold apartment feel cozy somehow. Now whenever the temperature drops below forty degrees, this soup becomes my immediate answer.
Last winter I served this at a casual dinner party when my friend Sarah mentioned she was craving something spicy and comforting. She took one bite, closed her eyes, and literally said she wanted to bathe in it. The best part was watching everyone customize their bowls with different toppings, creating their own perfect versions of the same base soup.
Ingredients
- 4 cups Yukon Gold or red potatoes, diced: These varieties hold their shape beautifully while still becoming tender, unlike russets which can turn to mush
- 1 cup onions, chopped: The foundation of flavor that sweetens as it cooks
- 1 cup bell peppers, chopped: Any color works but I prefer the sweetness of red peppers
- 1 cup celery, chopped: Provides essential aromatic backbone and subtle crunch
- 3 cloves garlic, minced: Fresh is nonnegotiable here, nothing beats the punch
- 12 oz andouille sausage, sliced: Look for smoked andouille with visible fat for maximum flavor rendering
- 4 cups chicken broth: A quality broth makes or breaks the final flavor
- 1 cup heavy cream or half and half: Creates that luxurious silky finish
- 2 tablespoons butter: Adds richness that oil alone cannot provide
- 1 tablespoon olive oil: Prevents butter from burning while sausage browns
- 2 tablespoons Cajun seasoning: Start here then adjust to your heat preference
- Salt and black pepper: Essential for final seasoning balance
- Sliced green onions or chives: Fresh brightness to cut through the richness
- Optional toppings: Shredded cheese, bacon bits, sour cream, or fresh parsley make it feel extra special
Instructions
- Get everything ready first:
- Dice those potatoes into uniform bite sized pieces so they cook evenly, chop all your vegetables, mince the garlic, and slice your andouille into coins 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 get nicely browned and fragrant for about 3 to 4 minutes, then remove with a slotted spoon and set aside
- Build the flavor base:
- Add the onions, bell peppers, and celery to the same pot and sauté for 5 to 7 minutes until everything is softened and starting to smell amazing, then stir in the garlic for just 30 seconds until fragrant
- Add the spice:
- Return the browned sausage to the pot, sprinkle in the Cajun seasoning, and stir everything together so the spices get coated in the rendered fat and toast slightly
- Simmer the soup:
- Add the diced potatoes and chicken broth, bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until the potatoes are easily pierced with a fork
- Create the texture:
- Use an immersion blender to partially puree the soup right in the pot, leaving some satisfying potato chunks, or transfer about a third to a blender then return it to the pot
- Add the cream:
- Stir in the heavy cream or half and half and warm gently over low heat, being careful not to let it come to a boil which could cause the dairy to separate
- Season and serve:
- Taste and adjust with salt, pepper, or more Cajun seasoning as needed, then ladle into bowls and top with green onions, chives, or any of the optional toppings you like
Pin This recipe has become my go to for snow days, sick days, and anytime someone needs a serious hug in a bowl. The way the smoky sausage mingles with the creamy broth creates something greater than the sum of its parts.
Make It Your Own
Try using smoked paprika and regular sausage if you cannot find andouille, or add a can of diced fire roasted tomatoes for extra depth. For a lighter version, swap the heavy cream for evaporated milk which still gives richness without all the fat.
Serving Suggestions
Crusty French bread is absolutely essential for soaking up every last drop. A simple green salad with vinaigrette cuts through the richness, or serve it alongside cornbread for the ultimate comfort meal combination.
Storage and Reheating
This soup actually tastes better the next day as the flavors continue to develop. Store it in an airtight container for up to four days in the refrigerator or freeze for up to three months.
- Reheat gently over low heat, adding a splash of broth or cream if it has thickened too much
- The potatoes will absorb more liquid overnight so you may need to thin it when reheating
- Avoid boiling when reheating to keep the texture smooth and creamy
Pin There is something profoundly satisfying about a soup that warms your hands and your soul simultaneously. This one has become a permanent resident in my winter rotation for exactly that reason.
Recipe Q&A
- → Can I make this soup less spicy?
Start with half the Cajun seasoning and taste before adding more. You can also choose a mild andouille or substitute with smoked sausage instead.
- → What potatoes work best?
Yukon Gold or red potatoes hold their shape beautifully while becoming tender. Avoid russets as they can become too soft and grainy in this style of soup.
- → Can I freeze leftovers?
The soup freezes well for up to 3 months, though the texture may change slightly. Skip adding cream until after reheating for best results.
- → How do I get the right texture?
Blend only about half the soup with an immersion blender. This creates creaminess while leaving satisfying potato chunks throughout.
- → What if I can't find andouille?
Smoked kielbasa or chorizo make excellent substitutes. They provide similar smoky depth though the spice profile will vary slightly.