There’s nothing quite like a steaming bowl of Cajun potato soup to wrap you in warmth on a cool day. This dish is the perfect balance of creamy comfort and bold, smoky heat—a true Southern-inspired meal that satisfies with every bite. Tender russet potatoes, hearty smoked sausage, and aromatic Cajun spices come together in a velvety, cheese-laced broth that’s as indulgent as it is comforting.
If you love robust flavors and a thick, creamy texture, this soup is about to be your new favorite. It’s got the rich depth of a classic potato soup, elevated with just the right amount of spice and smokiness. Best of all, it comes together in under 40 minutes, making it an easy go-to meal for busy weeknights or cozy weekends.
Why You’ll Love This Recipe
✔ Bold & Flavorful – Cajun seasoning and smoked sausage give this soup an irresistible depth of flavor.
✔ Rich & Creamy – A smooth, cheesy broth coats every bite for ultimate comfort food satisfaction.
✔ One-Pot Wonder – Easy to prepare and clean up, this soup makes weeknight cooking a breeze.
✔ Customizable – Adjust the spice level, swap ingredients, or make it vegetarian-friendly with simple tweaks.
Ingredients needed
Main Ingredients:
• Smoked Sausage – Adds a rich, savory depth. Andouille or Cajun-style pork sausage works best.
• Potatoes – Russet potatoes break down beautifully for a creamy consistency.
• Cajun Seasoning – A homemade or store-bought blend infuses the soup with warmth and spice.
• Veggies – Onion, celery, and bell pepper bring a classic Cajun base.
• Cheddar Cheese – Sharp cheddar melts perfectly, adding a luscious, velvety finish.
• Half & Half – Creates a rich, creamy broth without making it too heavy.
How to Make Cajun Potato Soup
Step 1: Sear the Sausage
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the sliced sausage and cook until browned. Remove from the pot and set aside.
Step 2: Sauté the Veggies
In the same pot, add chopped onion, bell pepper, and celery. Cook for 2-3 minutes until softened. Stir in minced garlic and cook for another minute.
Step 3: Make the Roux
Melt butter into the veggies, then sprinkle in flour. Stir continuously for 2-3 minutes to cook out the raw flour taste.
Step 4: Simmer the Soup
Slowly whisk in chicken broth and half & half. Add potatoes and Cajun seasoning, then bring to a gentle simmer. Let cook for 20-25 minutes, or until potatoes are fork-tender.
Step 5: Finish with Cheese & Sausage
Stir in shredded cheddar cheese and return the cooked sausage to the pot. Mix until the cheese melts, then remove from heat.
Step 6: Serve & Garnish
Ladle into bowls and top with fresh chopped parsley. Enjoy hot!
Variations & Substitutions
• Meat Options – Swap smoked sausage for chorizo, breakfast sausage, or even smoked turkey.
• Vegetarian Version – Use plant-based sausage or substitute with hearty mushrooms.
• Extra Crunch – Top with crushed tortilla chips, croutons, or crispy bacon bits for added texture.
• Make it Spicier – Increase the Cajun seasoning or add hot sauce and red pepper flakes for an extra kick.
Storage & Reheating
• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium heat, adding a splash of broth or milk if needed.
FAQs
1. Can I make this soup ahead of time?
Absolutely! The flavors meld together beautifully overnight. Simply reheat and enjoy.
2. What’s the best way to thicken the soup?
The roux makes it thick, but for an even creamier texture, mash some of the potatoes or stir in a cornstarch slurry.
3. Can I use a different cheese?
Yes! Monterey Jack, Colby, Gruyere, or even Pepper Jack work great.
The Goods
Creamy Cajun Potato Soup
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Recipes
- 2 tablespoons extra-virgin olive oil
- 13 ounces spicy smoked sausage such as andouille, sliced
- 1 small yellow onion chopped
- 1 medium red bell pepper seeded and chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 3 teaspoons Cajun seasoning homemade or store-bought, divided
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- ½ cup half-and-half
- 4 large russet potatoes peeled and cubed
- 1 cup sharp cheddar cheese shredded
- Salt and cracked black pepper to taste
- Fresh chopped parsley for garnish
Instructions
Sauté the Sausage:
- Heat the olive oil in a Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 3–4 minutes. Remove from the pot and set aside.
Cook the Veggies:
- In the same pot, add the onion, bell pepper, and celery. Sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Make the Roux:
- Add the butter to the pot, letting it melt before stirring in the flour. Cook for 2–3 minutes, stirring continuously, to eliminate the raw flour taste.
Build the Broth:
- Gradually pour in the chicken broth and half-and-half while stirring constantly to prevent lumps. Add the cubed potatoes and 2 teaspoons of Cajun seasoning. Reduce the heat to medium-low and simmer for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender.
Finish the Soup:
- Return the cooked sausage to the pot and stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt, pepper, and the remaining 1 teaspoon of Cajun seasoning, if needed.
Serve & Enjoy:
- Remove from heat and let the soup cool slightly before ladling into bowls. Garnish with fresh chopped parsley and serve warm.
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