Last Updated April 26th, 2024 at 11:15 am by Lisa
Sausage potato soup is the perfect meal for cold evenings — warm, comforting, and full of bold flavor. This hearty soup features tender potato chunks, a mix of vegetables, and slices of smoky andouille sausage. Prep takes about 20 minutes, and you can simmer it on the stove or cook it in a slow cooker. Serve with crusty bread for a satisfying dinner the whole family will enjoy.
Why You’ll Love This Soup Recipe
- Made from simple pantry ingredients you likely already have.
- Ready in about 2 hours on high, or simmer 4 hours on low.
- Freezes well for easy weeknight meals.
- Only 20 minutes of hands-on prep — one of the easiest potato soups around.
Sausage Potato Soup Recipe
Ingredients
- 2 tablespoons butter
- 2 cups yellow onion (about 1 medium), finely diced
- 1 tablespoon Cajun seasoning (homemade recommended)
- 1 lb Cajun-style sausage (andouille or similar)
- 1 cup celery, diced small
- 2 cups carrots, sliced and diced small
- 1 cup bell pepper, diced (red or green)
- 3 cups gold (Yukon) potatoes, diced small (about 1 lb)
- ½ pint heavy cream (or substitute whole milk)
- 32 ounces chicken stock (1 quart)
Ingredient Notes
Sausage: Andouille brings a smoky, spicy Cajun flavor. If you prefer milder heat, use Italian, pork, chicken, or turkey sausage.
Chicken stock: Homemade chicken stock or bone broth adds the best flavor, but store-bought chicken broth works fine.
Potatoes: Yukon gold hold their shape during long simmers and give a nice texture. Russets break down more and yield a creamier soup.
Heavy cream: Adds richness and color. Whole milk can be substituted for a lighter result, or omit dairy for a dairy-free version.
Spice level: Reduce heat by omitting Cajun seasoning or choose a milder sausage. Add red pepper flakes or extra cayenne if you want more kick.
Instructions
- Homemade Cajun seasoning really enhances the soup. Fresh spices make a noticeable difference.
2. Finely mince the onions. Slice the carrots and dice the celery, bell pepper, and potatoes into roughly ½” pieces. Keeping pieces similar in size helps everything cook evenly.
3. Slice the sausage into thin rounds. You can crumble sausage instead, but slices showcase the smoked andouille flavor nicely.
4. In a skillet (or a slow cooker with a sauté function), melt the butter and sauté the minced onion with the Cajun seasoning until the onions are softened and fragrant. This step deepens the flavors but can be skipped — you may add raw onion and seasoning directly to a slow cooker.
5. Add the sliced sausage, diced celery, carrots, bell pepper, and potatoes to the pot or slow cooker.
6. Pour in 1 quart (32 ounces) of chicken stock and stir to combine. If using a slow cooker, cook on high for 2 hours or low for 4 hours. If using the stove, simmer gently without boiling until the potatoes and carrots are fork-tender.
7. Just before serving, stir in ½ pint of heavy cream to add richness. Serve warm with breadsticks, crackers, or crusty slices of bread.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This soup freezes well — portion it into freezer-safe containers or bags. To reheat, thaw in the refrigerator, then warm gently on the stove over low heat until heated through.
Andouille is a smoked Cajun-style sausage, typically made from pork shoulder and seasoned with onions and bold spices. It offers a smoky, slightly spicy flavor that works well in soups and stews.
More Easy Soup Recipes
- Creamy Chicken Gnocchi Soup
- Best Homemade Chicken Noodle Soup
- Cheese Soup
- Tomato Soup with Basil Dumplings
- Jalapeno Popper Soup
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Chicken Gnocchi Soup
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Chicken Noodle Soup
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Cheese Soup
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Tomato Soup With Basil Dumplings
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Jalapeno Popper Soup
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Cajun Sausage and Potato Soup
Ingredients
- 2 tablespoon butter
- 2 cups yellow onion (1 medium), finely diced
- 1 tablespoon Cajun seasoning
- 1 lb Andouille sausage
- 1 cup celery, diced
- 2 cups carrots, sliced and diced
- 1 cup bell pepper, diced
- 3 cups gold potatoes, diced (about 1 lb)
- ½ pint heavy cream
- 32 ounces chicken stock
Instructions
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Make or use your favorite Cajun seasoning for best flavor.
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Mince onions, slice carrots, and dice celery, bell pepper, and potatoes into ½” pieces so they cook evenly.
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Slice the sausage into thin rounds. Crumbled sausage can be used if preferred.
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Sauté butter, minced onion, and Cajun seasoning in a skillet or a slow cooker with a sauté function until onions soften and the spices bloom. (Optional: skip this step and add raw to the slow cooker.)
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Add sausage, celery, carrots, bell pepper, and potatoes to the pot.
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Pour in 1 quart (32 ounces) chicken stock. Cook on high in a slow cooker for 2 hours or low for 4 hours, or simmer gently on the stove until vegetables are tender.
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Stir in ½ pint heavy cream just before serving and ladle into bowls with bread.