Cajun Potato Soup Recipe
If you’re in the mood for something hearty, creamy, and bursting with bold Louisiana flavor, you absolutely have to try Cajun Potato Soup. This soul-warming bowl is loaded with tender potatoes, spicy andouille sausage, aromatic veggies, and just the right amount of Cajun heat. It’s a family favorite at my house, especially on chilly evenings when comfort food is the answer, and every spoonful lets you savor all those classic Southern vibes. Whether you serve it up for dinner or ladle out a bowl for lunch, Cajun Potato Soup is your ticket to instant comfort.
Ingredients You’ll Need
This recipe hits that magical sweet spot where simple ingredients come together for an unbelievably flavorful result. Each component gets its starring moment and really makes the soup sing—so let’s dive into what you’ll need and why it matters!
- Vegetable oil: The base for sautéing and unlocking maximum flavor from the sausage and veggies.
- Andouille sausage (13.5 oz, sliced): Smoky, spicy, and bold—authentically Cajun and incredibly flavorful.
- Yellow onion (medium, diced): Adds depth and a gentle sweetness as it cooks down.
- Celery (½ cup, diced): Offers a subtle, savory crunch and classic soup aroma.
- Red bell pepper (½, seeded and diced): For color, subtle sweetness, and just the right balance to the spice.
- Garlic (2 tsp, minced): Rounds out all the savory flavors and pumps up the aroma.
- Cajun seasoning (1 tsp): Delivers the signature zest and spice—homemade or store-bought both work.
- Kosher salt (½ tsp): Enhances every ingredient and brings it all together.
- Black pepper (½ tsp): Adds a kick and balances the savory elements.
- Paprika (½ tsp): Brings warmth and a gorgeous deep color.
- Cayenne pepper (¼ tsp): For an extra spark—adjust to your desired spice level.
- Chicken broth (4 cups): The comforting, savory backbone of the soup; opt for low-sodium if you like to control the salt.
- Russet potatoes (4 large, peeled and cubed): The main event—they turn silky and hearty, soaking up all the Cajun flavors.
- Heavy whipping cream (½ cup): Makes everything luxuriously creamy and rich.
- Shredded mild cheddar cheese (1 cup): Melts right into the soup for oozy, cheesy comfort in every bite.
- Chopped parsley (for garnish): Sprinkles on a pop of color and brightness to finish the bowl.
How to Make Cajun Potato Soup
Step 1: Brown the Andouille Sausage
Begin by heating your vegetable oil in a large, heavy-bottomed pot over medium heat. Add those glorious andouille sausage slices and let them cook for about 3 to 4 minutes, stirring occasionally. You want them deeply browned with slightly crisp edges—it’s essential for building the soup’s rich, smoky base. Once they’re golden and tempting, transfer them to a plate and set aside. Don’t wipe out the pot—those tasty browned bits are flavor gold!
Step 2: Sauté the Vegetables
Next, toss the diced yellow onion, celery, and bell pepper right into the same pot. Stir everything around to pick up those leftover sausage bits, and let the veggies cook for 5 to 8 minutes. When they’re soft and the onion is fragrant and translucent, you’ll know it’s time for the next step. That Cajun aromatics triad is what gives the soup its depth!
Step 3: Add Garlic and Spices
Once your veggies are tender, stir in the minced garlic. Let it cook for just about a minute—just until you catch that mouthwatering aroma. Then sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne, giving everything a good stir so the spices are well distributed. This is when the magic and all that signature Cajun Potato Soup warmth really comes alive.
Step 4: Simmer with Potatoes and Broth
Pour in your chicken broth and add those cubed russet potatoes. Bring everything to a gentle simmer, and let it bubble away for 20 to 25 minutes. You’ll know it’s ready when the potatoes are fork-tender and beautifully infused with all the spicy, smoky flavors. If you like your soup a bit thicker, feel free to mash some of the potatoes directly in the pot before moving on!
Step 5: Stir in Cream, Cheese, and Sausage
Now for the decadent finish: Return your browned sausage to the pot, then gently stir in the heavy cream and shredded cheddar cheese. Let it all simmer for about 5 minutes—just enough for the cheese to melt and mingle with the creamy broth. The soup should be lusciously rich, velvety, and impossibly aromatic. Adjust any seasonings and grab your favorite ladle, because you’re ready to serve hot bowls of Cajun Potato Soup!
How to Serve Cajun Potato Soup
Garnishes
A final flourish makes all the difference. Sprinkle each bowl with fresh chopped parsley for vibrant color and a hint of herbal brightness. If you’re feeling fancy, a little extra shredded cheddar or even a touch of sliced green onions will take your Cajun Potato Soup presentation to the next level. Don’t forget a crack of black pepper for good measure!
Side Dishes
While Cajun Potato Soup is a filling meal on its own, it shines even brighter with the right accompaniments. A warm slice of crusty French bread or homemade cornbread is perfect for sopping up every drop. If you’d like to add a veggie, consider a crisp green salad or some roasted Brussels sprouts to balance out the creamy richness.
Creative Ways to Present
Don’t be afraid to get playful! Try serving your Cajun Potato Soup in miniature bread bowls for a show-stopping dinner party starter, or ladle it into wide mugs for cozy nights on the couch. For a family-style supper, place the pot in the center of the table with a sprinkle bar of toppings—everyone can customize their bowl with cheese, herbs, hot sauce, and more.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Cajun Potato Soup to an airtight container and refrigerate. The flavors get even better after a night in the fridge, making your next-day lunch something to look forward to! It will keep beautifully for up to 3 days—just stir gently before reheating.
Freezing
If you’d like to save some for later, Cajun Potato Soup is definitely freezer-friendly. Allow the soup to cool completely, then ladle it into freezer-safe bags or containers, being sure to leave room for expansion. It’ll stay fresh in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Reheating this soup is a breeze! Gently warm it on the stovetop over medium heat, stirring frequently to recombine the cream and cheese. If it’s a bit too thick, add a splash of broth or water to loosen it up. You can also reheat individual portions in the microwave—just cover loosely to avoid splatters, and stir halfway through.
FAQs
Can I make Cajun Potato Soup vegetarian?
Absolutely! Simply swap the andouille sausage for a plant-based alternative, and use vegetable broth instead of chicken broth. You’ll still get loads of flavor, especially if you pump up the smoked paprika and Cajun spices.
How spicy is the finished soup?
Cajun Potato Soup delivers a nice kick, but you’re totally in control. For milder flavors, use less cayenne and a gentle Cajun seasoning. Spice-lovers can double the cayenne or add a dash of hot sauce—it’s all about what makes you happy!
What can I use if I can’t find andouille sausage?
If andouille isn’t available, smoked kielbasa or another spicy sausage can step in nicely. Just look for something with bold, robust seasoning to keep that Cajun vibe front and center.
Can I use different potatoes?
Yes! While russet potatoes give that perfect fluffy, hearty texture, Yukon Gold or red potatoes add a slightly different feel—Yukons are creamier and hold their shape, while reds are waxier. It’s fun to experiment and find your favorite!
Is this Cajun Potato Soup gluten free?
It certainly can be. Just make sure your sausage and broth are both labeled gluten free—most are, but it’s always best to double-check if you’re serving guests with dietary needs.
Final Thoughts
If you’re craving satisfying comfort in a bowl with a little bit of Southern soul, give Cajun Potato Soup a try. The blend of spicy sausage, tender potatoes, and creamy goodness will win you over instantly. Share it with your favorite folks—you’ll be coming back to this recipe again and again!
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Cajun Potato Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of hearty Cajun Potato Soup, a creamy and flavorful dish that’s perfect for chilly days. This recipe combines the smoky spice of andouille sausage with tender potatoes and a blend of Cajun seasonings, all simmered in a rich, cheesy broth.
Ingredients
For the Soup:
- 1 tablespoon vegetable oil
- 13.5 ounces andouille sausage, sliced into ¼-inch rounds
- 1 medium yellow onion, diced
- ½ cup diced celery
- ½ red bell pepper, seeded and diced
- 2 teaspoons minced garlic
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream
- 1 cup shredded mild cheddar cheese
- Chopped parsley for garnish
Instructions
- Heat oil in a large pot over medium heat. Add sausage and cook until browned, about 3–4 minutes; remove and set aside. In the same pot, add onion, celery, and bell pepper; cook until softened, about 5–8 minutes.
- Stir in garlic and cook for 1 minute. Add Cajun seasoning, salt, pepper, paprika, cayenne, chicken broth, and potatoes. Bring to a simmer and cook for 20–25 minutes, until potatoes are fork-tender.
- Return sausage to the pot, stir in cream and cheddar cheese, and simmer for 5 minutes until cheese is melted and soup is creamy.
- Serve hot, garnished with parsley.
Notes
- Adjust spice level by increasing or decreasing cayenne and Cajun seasoning.
- Substitute Yukon gold or red potatoes for a different texture.
- For a thicker soup, mash some potatoes before adding the cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
