Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Andouille and Potato Soup
Smoky andouille, creamy potatoes, and Creole seasoning simmered into a hearty chowder — warming, filling, and exactly what a cold evening calls for.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
In a large soup pot, cook the sliced Andouille sausage over medium heat until the fat renders and the edges crisp up (about 5-7 minutes).
- 2
Add the chopped onion and bell pepper, sautéing in the spicy sausage fat until softened.
- 3
Stir in the diced potatoes and Cajun seasoning, tossing everything to coat well.
- 4
Pour in the chicken broth and bring the soup to a gentle boil.
- 5
Reduce heat, cover, and simmer for 20 minutes, or until the potatoes are completely tender and easily mashed with a fork.
- 6
Lightly mash a few potatoes against the side of the pot to thicken the soup, stir in the heavy cream, heat through, and serve warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving690
Calories
36 g
Protein
50 g
Carbs
39 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This soup pairs a French potage tradition of potato-and-cream soups with Louisiana's smoked andouille sausage and Cajun seasoning blend, the kind of home-kitchen crossover common in South Louisiana cooking where French technique and Cajun spice routinely land in the same pot.
Listahan note
This version renders the sliced andouille first and builds the whole soup in that rendered fat, so the smoky, spiced flavor of the sausage carries through the onion, pepper, and potatoes rather than sitting only in the sausage itself.
Technique cues
- Slicing the andouille into half-moons and rendering it in the pot until the edges crisp produces the fat the onion and bell pepper then cook in, layering flavor before the potatoes go in at all.
- Cooking the onion and pepper in the rendered sausage fat rather than fresh oil carries the smoky, spiced flavor of the andouille all the way through the aromatics.
- The potatoes need to simmer until fully fork-tender, since a portion gets deliberately mashed against the side of the pot afterward to thicken the soup without a separate roux or slurry.
- Heavy cream goes in only after the heat is reduced to a low simmer, since boiling cream hard risks splitting it into a grainy, broken texture instead of keeping it silky.
Kitchen flow
- Parallel prep
- While Andouille and Potato Soup simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the Andouille sausage.
- Make-ahead
- Andouille and Potato Soup is a genuine make-ahead dish — it actually tastes better the next day once Andouille sausage have had time to meld; make it a day early and reheat gently. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Andouille and Potato Soup is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the Andouille sausage. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Let the pot for Andouille and Potato Soup soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the Andouille sausage.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb Andouille sausage, sliced into half-moons
Main protein or body
Purpose: lb Andouille sausage, sliced into half-moons gives Andouille and Potato Soup its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 large russet potatoes, peeled and diced
Structural base
Purpose: large russet potatoes, peeled and diced defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large onion, 1 bell pepper, chopped
Aromatic base
Purpose: large onion, 1 bell pepper, chopped creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 cups chicken broth, 1 cup heavy cream
Main protein or body
Purpose: cups chicken broth, 1 cup heavy cream gives Andouille and Potato Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 tbsp Cajun seasoning
Seasoning backbone
Purpose: tbsp Cajun seasoning gives the dish its recognizable flavor direction.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- A final scattering of sliced scallion over each bowl cuts through the richness of the cream-based broth.
- The recipe scales easily for a crowd, since the ratio of broth to solids can flex without upsetting the soup's balance.
- Leftovers thicken further overnight in the fridge, so thin with a splash of broth when reheating rather than adding more cream.
Ingredient swaps
- Dairy-free direction
- Wherever dairy shows up here, full-fat coconut milk or a dairy-free cream alternative, added at the end rather than simmered long is the straightforward stand-in. This one leans on the Andouille sausage.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the Andouille sausage.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Andouille sausage.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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