There’s something about the first cool night of the season that makes a pot of Cajun Potato Soup feel like the answer to everything. The smell of sizzling andouille sausage fills the kitchen, followed by that rich blend of smoky paprika, cayenne, and garlic. As the creamy broth bubbles and the potatoes soften, it feels like home in a bowl — bold, cozy, and full of warmth.
This soup isn’t shy. It’s spicy, hearty, and made for moments when you crave comfort but still want flavor that wakes up your senses. Whether it’s a busy weeknight or a lazy weekend, one spoonful brings that familiar Louisiana-style kick with every bite.
Table of Contents
Why You’ll Love This Cajun Potato Soup
You’ll love this Cajun Potato Soup because it’s simple, filling, and packed with flavor. It’s got that smoky richness from the sausage, a creamy base that feels indulgent, and just enough spice to make things exciting.
It’s perfect for family dinners because everyone can adjust the heat to their liking. Also, it tastes even better the next day as the flavors deepen and mingle. It’s the kind of soup that makes you look forward to leftovers. Warm, comforting, and full of personality — this recipe belongs in your cozy-weather rotation.
Ingredients List
Here’s everything you need to make this soul-warming Cajun Potato Soup:
- 1 tbsp vegetable oil
- 13.5 oz andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, diced
- 2 tsp minced garlic
- 1 tsp Cajun seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp 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
Substitution Tips:
- Replace andouille sausage with kielbasa or smoked bratwurst for a milder flavor.
- Use Yukon gold or red potatoes if russet isn’t available.
- For less heat, skip the cayenne or choose a mild Cajun seasoning.
- Add or reduce cheese based on your taste.
How to Make This Recipe
Step 1: Sauté the sausage
In a large pot, heat oil over medium heat. Add the sausage slices and cook them for 3–4 minutes until they brown. This browning step builds that smoky flavor foundation. Remove the sausage and set it aside.
Step 2: Cook the veggies
In the same pot, add diced onion, celery, and red bell pepper. Cook for 5–8 minutes until they soften and smell sweet. Add minced garlic and cook for another minute while stirring.
Step 3: Add seasoning and simmer
Sprinkle in the Cajun seasoning, salt, black pepper, paprika, and cayenne. Stir until the vegetables are well coated. Then, pour in the chicken broth and add the cubed potatoes. Bring it to a boil, reduce the heat, and let it simmer for about 25 minutes until the potatoes are tender.
Step 4: Make it creamy
Return the sausage to the pot, then pour in the heavy cream and add the shredded cheese. Stir until the cheese melts and the soup becomes creamy and smooth. Simmer for another 5 minutes so everything blends together.
Step 5: Garnish and serve
Sprinkle chopped parsley on top and serve warm. Each bowl bursts with smoky spice, creamy richness, and tender potatoes.
Storage, Freezing & Reheating Tips
Refrigeration
Cool the soup completely before storing it in airtight containers. It keeps well in the fridge for 3 to 4 days, and the flavor actually gets richer over time.
Freezing Instructions
To freeze, let the soup cool fully, then pour it into freezer-safe containers. It freezes beautifully for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight.
Reheating
Warm it on the stovetop over medium heat, stirring often. You can also microwave it in short bursts, stirring in between. Add a splash of broth or cream if it thickens too much.
Cajun Potato Soup Recipe Card
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Cajun Potato Soup | Creamy, Spicy & Irresistibly Delicious
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Cajun Potato Soup is a creamy, spicy comfort soup with andouille sausage, tender potatoes, Cajun spices, heavy cream, and cheddar. Rich and warming for cool nights.
Ingredients
1 tbsp vegetable oil
13.5 oz andouille sausage, sliced into ¼-inch rounds
1 large onion, diced (about 1 cup)
½ cup diced celery (about 1 rib)
½ red bell pepper, diced
2 tsp minced garlic
1 tsp Cajun seasoning
½ tsp kosher salt
½ tsp black pepper
½ tsp paprika
¼ tsp 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
1. Heat oil in a large pot over medium heat. Add sliced sausage and cook 3 to 4 minutes until browned. Remove and set aside.
2. In the same pot, add onion, celery, and bell pepper. Cook 5 to 8 minutes until softened. Add garlic and cook 1 minute.
3. Add Cajun seasoning, salt, pepper, paprika, cayenne, broth, and potatoes. Reduce heat and simmer 20 to 25 minutes until potatoes are tender.
4. Return sausage to the pot. Stir in cream and cheese. Simmer 5 minutes until cheese melts and soup is heated through.
5. Garnish with parsley and serve warm.
Notes
Substitutions: Use kielbasa or smoked bratwurst for milder heat. Yukon gold or red potatoes work too. Add or skip cheese to taste.
Spice level: Reduce cayenne and use mild sausage for a softer kick. Add a pinch of cayenne or hot sauce for more heat.
Storage: Refrigerate 3 to 4 days in airtight containers. Freeze up to 3 months. Thaw in the fridge before reheating.
Reheating: Warm gently on the stovetop or microwave in short bursts. Stir and add a splash of broth or cream if thick.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 90 mg
FAQs
What gives potato soup flavor?
The secret lies in the base — sautéed onions, sausage, and Cajun seasoning create depth, while cream and cheese give richness.
What is the best liquid base for Cajun soup?
Chicken broth is perfect. It blends with the spices and sausage to create a savory, full-bodied flavor.
Is Cajun good for potatoes?
Absolutely. The smoky, peppery seasoning highlights the natural sweetness of potatoes and makes every bite exciting.
What are the common potato soup mistakes?
Overcooking the potatoes or adding cream too early can lead to a gluey texture. Always simmer gently and add dairy near the end.
More Such Recipes
If you love this kind of hearty comfort, try my hearty and creamy sausage potato soup or the rich and smoky white bean soup.
You might also enjoy the spicy butternut squash and sweet potato soup or a bowl of creamy high-protein broccoli cheddar soup.
Final Thoughts
This Cajun Potato Soup is everything a comfort meal should be — creamy, smoky, and packed with flavor. It’s perfect with a slice of crusty bread, cornbread, or even a fresh green salad.
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