This creamy andouille potato soup is the perfect cozy and smoky soup for a cold winter evening. It is a quick one pot dinner, perfect for those chilly weeknights.

Why You’ll Love This Recipe
- Hearty and Comforting: The combination of creamy potatoes and smoky Andouille sausage makes this the ultimate comfort food—perfect for chilly evenings or when you need a warm, satisfying meal.
- Easy to Make: This recipe doesn’t require any complicated techniques, and it’s made in just one pot, making cleanup a breeze.
- Full of Flavor: The smoky, slightly spicy Andouille sausage pairs perfectly with the creamy base and aromatic vegetables, creating layers of delicious flavor in every bite.
- Perfect for Meal Prep: This soup tastes even better the next day, making it a fantastic option for leftovers or meal prep.
- Freezer-Friendly: This recipe is perfect for making ahead and freezing, so you can always have a quick, homemade meal on hand.

Recipe Tips
Adjust the spice level: Andouille sausage has a smoky, slightly spicy flavor. If you prefer a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce. For a milder soup, opt for a less spicy sausage.
Don’t skip the garnish: Fresh parsley adds a pop of color and brightness, but you can also garnish with shredded cheese, chopped green onions, or a dollop of sour cream.
Pair it with the perfect side: Serve this soup with a crusty sourdough bread, cornbread, or even a simple mac & cheese to complete the meal.
Equipment
- Large Dutch oven or heavy-bottomed pot: To sauté and simmer the soup.
- Cutting board and sharp knife: For slicing and dicing vegetables and sausage.
- Wooden spoon or spatula: To stir the ingredients.
- Measuring cups and spoons: For precise ingredient measurements.
- Ladle: For serving the soup.

Ingredients
- Olive oil
- Andouille: sliced into 1/4 sliced, kielbasa worked too!
- Garlic: fresh and minced
- Onion: yellow onion finely diced
- Carrots: peeled and finely diced (about 2 large carrots)
- Chicken broth
- Potatoes: russets, cubed
- Heavy cream or whole milk
- Cheese: shredded cheddar and parmesan cheese
- Salt and pepper
- Green Onions: chopped for garnish

How to Make Creamy Andouille Potato Soup
Sauté the aromatics. In a large dutch oven, add the diced onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute, until fragrant.
Add the potatoes and broth. Stir in the diced potatoes, thyme, and a generous pinch of salt and pepper. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, or until the potatoes are fork-tender.
Stir in the cream and sausage. Add the heavy cream to the pot, stirring to combine. Add the cooked sausage to the soup and simmer for an additional 10 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper, as needed.
Serve and garnish. Ladle the soup into bowls and garnish with freshly chopped green onion, if desired. Serve warm with crusty bread or crackers on the side.
More Comforting Recipes

Creamy Andouille Potato Soup
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Ladle
Ingredients
- 1 tbsp olive oil
- 12 oz Andouille sausage sliced into rounds
- 1 medium onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 lbs potatoes peeled and diced into 1-inch cubes (Yukon Gold recommended)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh green onion chopped, for garnish (optional)
Instructions
- Sauté the aromatics: In a large dutch oven, add the diced onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the potatoes and broth: Stir in the diced potatoes, thyme, and a generous pinch of salt and pepper. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, or until the potatoes are fork-tender.
- Stir in the cream and sausage: Add the heavy cream to the pot, stirring to combine. Add the cooked sausage to the soup and simmer for an additional 10 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper, as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped green onion, if desired. Serve warm with crusty bread or crackers on the side.
Notes
- Adjust the spice level: Andouille sausage has a smoky, slightly spicy flavor. If you prefer a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce. For a milder soup, opt for a less spicy sausage.
- Don’t skip the garnish: Fresh parsley adds a pop of color and brightness, but you can also garnish with shredded cheese, chopped green onions, or a dollop of sour cream.
- Pair it with the perfect side: Serve this soup with a crusty sourdough bread, cornbread, or even a simple mac & cheese to complete the meal.