Can I make this soup ahead of time?

Yes. Refrigerate cooled soup up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop; add broth if it thickens too much.

What's the best potato for this soup?

Yukon Gold potatoes are ideal because they hold their shape during cooking and have a naturally buttery flavor that complements the rich broth.

Can I substitute the andouille sausage?

Yes. Smoked kielbasa, chorizo, or spicy Italian sausage work well, though andouille gives the most authentic Cajun flavor.

How thick should the soup be?

The roux and potatoes create a creamy, hearty consistency. If it's too thick, thin with chicken or vegetable broth; if too thin, simmer uncovered to reduce.

How much Cajun seasoning should I use if I'm heat-sensitive?

Start with 1 tbsp and taste as you go. You can always add more, but you can't remove it. Add hot sauce or cayenne separately if you prefer to control heat level.

Cajun Potato Soup with Bacon and Andouille

Name: Cajun Potato Soup with Bacon and Andouille
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 lb bacon; 1 lb andouille sausage; 1 medium yellow onion; 1 red bell pepper; 1/2 cup green onions; 1 tbsp garlic; 2 tbsp Cajun seasoning; 1/4 cup butter; 2 lbs Yukon Gold potatoes; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 cup heavy whipping cream; 1 cup milk; 1 tbsp dried Italian seasoning; 1 tsp red pepper flakes; 1 cup shredded cheddar cheese; Toasted bread, for serving

CookOSBeta

Cajun Potato Soup with Bacon and Andouille | CookOS

Ingredients

1 lb bacon
1 lb andouille sausage
1 medium yellow onion
1 red bell pepper
1/2 cup green onions
1 tbsp garlic
2 tbsp Cajun seasoning
1/4 cup butter
2 lbs Yukon Gold potatoes
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy whipping cream
1 cup milk
1 tbsp dried Italian seasoning
1 tsp red pepper flakesoptional
1 cup shredded cheddar cheese
Toasted bread, for servingoptional

17 Ingredients

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Instructions

1
In a large Dutch oven or pot over medium-high heat, add the cut bacon and sliced andouille sausage.
2
Cook, stirring occasionally, until the bacon is crispy and the sausage is well-browned.
3
While the meat is cooking, dice the onion and red bell pepper, and chop the green onions.
4
Using a slotted spoon, remove the cooked bacon and sausage from the pot and set aside on a plate. Leave the rendered fat in the pot.
5
Add the diced onion, red bell pepper, chopped green onions, and minced garlic to the pot with the rendered fat.
6
Season the vegetables generously with Cajun seasoning and add the butter. Sauté until the vegetables have softened.
7
Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
8
Slowly pour in the chicken broth, heavy cream, and milk, stirring constantly to prevent lumps.
9
Add the dried Italian seasoning and red pepper flakes, if using. Stir to combine.
10
Add the cubed potatoes to the pot and bring the mixture to a boil. Then, reduce the heat to a simmer.
11
Cook until the potatoes are fork-tender, about 15-20 minutes.
12
Once the potatoes are tender, use a potato masher to gently smash some of the potatoes in the pot. This will help thicken the soup.
13
Return the cooked bacon and sausage to the pot.
14
Stir in the shredded cheddar cheese until it is completely melted and the soup is smooth and creamy.
15
Serve hot, garnished with additional chopped green onions and with toasted bread on the side for dipping.