This Creamy Cajun Salmon Potato Soup combines seared salmon, andouille sausage, and bacon in a rich, cheesy cream base thickened with potatoes and seasoned with authentic Cajun spices. It's a hearty, restaurant-quality comfort dish made entirely in one pot.
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In a large Dutch oven or pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the sliced andouille sausage to the pot and sear on both sides until browned. Remove and set aside.
Season the salmon fillets with Cajun seasoning. Sear the salmon in the same pot for a few minutes per side. It does not need to be cooked through. Remove the salmon, flake it into large pieces, and set aside.
Add the butter to the pot and let it melt. Add the diced onion, bell pepper, and celery (the holy trinity) and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables to create a roux. Stir constantly and cook for 1-2 minutes.
Slowly whisk in the chicken broth, ensuring there are no lumps. Stir in the roasted garlic base.
Add the Cajun seasoning, diced potatoes, and fresh thyme sprigs to the pot. Stir to combine.
Bring the soup to a simmer, then reduce the heat, cover, and let it cook for about 20 minutes, or until the potatoes are fork-tender.
Remove the thyme sprigs. Use a potato masher to gently mash some of the potatoes directly in the pot to help thicken the soup.
Reduce the heat to low and slowly stir in the heavy cream.
Add the cooked andouille sausage and flaked salmon back to the pot.
Stir in the shredded cheddar cheese until it's completely melted and the soup is smooth. Add the dried Italian herbs and stir.
Serve hot, garnished with the reserved crispy bacon, extra flaked salmon, sliced green onions, a sprinkle of paprika, and fresh parsley.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat on the stovetop, stirring occasionally and adding a splash of cream or broth if needed to restore consistency.
Dutch oven or large heavy-bottomed pot · Slotted spoon · Potato masher
Yes. Prepare through step 9, then cool and refrigerate. Reheat gently on low heat before adding the cream and salmon in steps 11–12 to prevent curdling and maintain texture.
Kielbasa, smoked chorizo, or spicy Italian sausage work well. Adjust seasoning to taste since alternatives may vary in spice level.
Sear for a few minutes per side until the exterior is golden and the flesh begins to flake; it will finish cooking when the soup simmers. The salmon doesn't need to be fully cooked at this stage.
Yes, thaw completely and pat dry before seasoning and searing to ensure proper browning.
Mashing some potatoes in step 10 naturally thickens it. If you prefer thinner soup, skip mashing; for thicker, mash more potatoes or reduce simmering liquid slightly.
