Cajun Potato Soup

Growing up in an Italian household, I rarely saw the bold Cajun flavors we know and love today — but one winter, a dear friend from Louisiana introduced me to Cajun cooking, and it was a game-changer. Since then, Cajun Potato Soup has been one of my favorite dishes to make for family and friends. It combines hearty potatoes, savory andouille sausage, and a bold blend of Cajun spices to create a warm, comforting, yet exciting bowl of soup.

This recipe is perfect for any season. In winter, it’s a soul-warming bowl of creamy, spicy comfort. In summer, it makes a satisfying meal you can serve with a light salad or fresh bread. And with simple, accessible ingredients, it’s a true celebration of Cajun flavors right in your own kitchen.

Why You’ll Love This Cajun Potato Soup

• Bursting with authentic Cajun flavor
• Easy to make with everyday pantry ingredients
• Creamy, spicy, and deeply satisfying
• Great for meal prepping and leftovers
• Perfect for both summer and winter

Ingredients

Sausage

• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds

Vegetables

• 1 large onion, diced (about 1 cup)
• ½ cup diced celery (about 1 rib)
• ½ red bell pepper, seeded and diced
• 2 teaspoons minced garlic

Soup

• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 4 cups (960 g) chicken broth
• 4 large russet potatoes, peeled and cubed
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) shredded mild cheddar cheese
• Fresh parsley, chopped, for garnish

Equipment You’ll Need

• Large soup pot
• Cutting board and knife
• Wooden spoon
• Ladle

Instructions

Step 1: Cook the Sausage

Heat a tablespoon of vegetable oil in a large soup pot over medium heat. Once the oil is shimmering, add the sliced andouille sausage. Cook for about 3 to 4 minutes, stirring occasionally, until browned on both sides. Remove the sausage from the pot and set aside on a plate.

Step 2: Sauté the Vegetables

In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat for about 5 to 8 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

Step 3: Season and Add Potatoes

Sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to coat the vegetables evenly with the spices.

Add the cubed potatoes and pour in the chicken broth. Stir to combine, then bring to a gentle simmer. Reduce the heat and cook for 20 to 25 minutes, or until the potatoes are fork-tender.

Step 4: Add Sausage, Cream, and Cheese

Return the cooked sausage to the pot. Pour in the heavy whipping cream and sprinkle in the shredded cheddar cheese. Stir well and let the soup simmer for about 5 more minutes, until the cheese is fully melted and everything is heated through.

Step 5: Garnish and Serve

Taste for seasoning and adjust if needed. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or cornbread on the side.

Recipe Tips and Variations

• Spice level: If you like extra heat, add more cayenne or even a dash of hot sauce.
• Vegetarian version: Swap the andouille for plant-based sausage and use vegetable broth.
• Lighter option: Use half-and-half instead of heavy cream and a reduced-fat cheddar.
• Smoky twist: Add a splash of smoked paprika for a deeper smoky flavor.
• Freezer-friendly: Freeze cooled soup in airtight containers for up to 2 months.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop over medium-low heat, stirring often until warm.
• If frozen, thaw overnight in the fridge before reheating.

Serving Suggestions

This Cajun Potato Soup is incredibly hearty on its own but pairs beautifully with:

• Warm crusty French bread
• Buttery cornbread
• A crisp green salad
• A side of pickled okra or jalapeños

Nutritional Information (approximate, per serving)

Servings: 6

• Calories: ~520
• Fat: 28 grams
• Carbohydrates: 48 grams
• Protein: 19 grams

Frequently Asked Questions

Can I use smoked sausage instead of andouille?
Yes — smoked sausage works well if you cannot find andouille, though you may miss out on some of that classic Cajun spice.

Do I have to peel the potatoes?
For a creamier texture, it’s best to peel them, but if you prefer rustic skin-on potatoes, that works too.

Is this soup very spicy?
It has a medium kick thanks to Cajun seasoning and cayenne, but you can adjust the spice level to your preference.

Can I make this in a slow cooker?
Absolutely! Brown the sausage and sauté the vegetables first, then transfer to a slow cooker with the broth and potatoes. Cook on low for 6 hours, then add the cream and cheese at the end.

Final Thoughts

This Cajun Potato Soup brings together everything you love about comfort food with the bold, lively kick of Cajun spices. Whether you’re serving it on a cold winter night or making it part of a summer cookout spread, this creamy, spicy, sausage-infused potato soup will win over everyone at the table. It’s a bowl of true Southern-inspired hospitality, and one you’ll want to make again and again.

If you give this Cajun Potato Soup a try, let me know how you liked it — and don’t forget to experiment with your own Cajun twist!

The Goods

Cajun Potato Soup

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Warm up with this creamy Cajun Potato Soup made with andouille sausage, potatoes, and Cajun spices — easy, hearty, and delicious!

Course Appetizer, Dinner, Lunch, Soup

Cuisine Italian

Recipes

Sausage

• 1 tablespoon vegetable oil
• 1 ring 13.5 ounces andouille sausage, sliced into ¼-inch rounds

Vegetables

• 1 large onion diced (about 1 cup)
• ½ cup diced celery about 1 rib
• ½ red bell pepper seeded and diced
• 2 teaspoons minced garlic

Soup

• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 4 cups 960 g chicken broth
• 4 large russet potatoes peeled and cubed
• ½ cup 119 g heavy whipping cream
• 1 cup 113 g shredded mild cheddar cheese
• Fresh parsley chopped, for garnish

Instructions

Step 1: Cook the Sausage

• Heat a tablespoon of vegetable oil in a large soup pot over medium heat. Once the oil is shimmering, add the sliced andouille sausage. Cook for about 3 to 4 minutes, stirring occasionally, until browned on both sides. Remove the sausage from the pot and set aside on a plate.

Step 2: Sauté the Vegetables

• In the same pot, add the diced onion, celery, and red bell pepper. Cook over medium heat for about 5 to 8 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

Step 3: Season and Add Potatoes

• Sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to coat the vegetables evenly with the spices.
• Add the cubed potatoes and pour in the chicken broth. Stir to combine, then bring to a gentle simmer. Reduce the heat and cook for 20 to 25 minutes, or until the potatoes are fork-tender.

Step 4: Add Sausage, Cream, and Cheese

• Return the cooked sausage to the pot. Pour in the heavy whipping cream and sprinkle in the shredded cheddar cheese. Stir well and let the soup simmer for about 5 more minutes, until the cheese is fully melted and everything is heated through.

Step 5: Garnish and Serve

• Taste for seasoning and adjust if needed. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or cornbread on the side.