What is a Cajun soup?

Cajun soup is a hearty dish from Louisiana, often made with smoky sausage, vegetables, and bold spices like paprika and cayenne. It’s known for its deep flavor and comforting warmth.

What was Julia Child’s favorite soup?

Julia Child loved classic French soups, especially French onion and leek-potato soup. While not Cajun, her influence on creamy soup recipes remains timeless.

What are the ingredients in Cajun potato soup?

This soup includes andouille sausage, onion, celery, bell pepper, garlic, Cajun seasoning, potatoes, broth, cream, and cheddar cheese — finished with parsley for freshness.

Is potato soup a German dish?

Potato soup appears in many cuisines, including German, American, and Cajun. Each has its own twist. The Cajun version stands out for its spicy, smoky flavor.

Easy Cajun Potato Soup : Creamy, Spicy Southern Comfort

Name: Easy Cajun Potato Soup: Creamy, Spicy Southern Comfort
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 13.5 ounces 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, 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

Description

Warm, comforting, and full of Southern flair, this Cajun Potato Soup brings together smoky andouille sausage, tender potatoes, and creamy cheese for a hearty bowl that’s both spicy and satisfying.

Ingredients

Scale

1 tablespoon vegetable oil

13.5 ounces 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, 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

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Instructions

1. Heat oil in a large pot over medium heat. Add sausage and cook until browned, about 3–4 minutes. Remove and set aside.

2. In the same pot, cook onion, celery, and bell pepper over medium heat until softened, about 5–8 minutes. Add garlic and cook 1 more minute.

3. Stir in Cajun seasoning, salt, pepper, paprika, cayenne, chicken broth, and potatoes. Reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender.

4. Return sausage to the pot. Add cream and cheese. Simmer 5 minutes until heated through and cheese is melted.

5. Garnish with parsley and serve warm.

Notes

You can substitute kielbasa, smoked bratwurst, or other smoked sausage for andouille, though it may be less spicy.

Yukon gold or red potatoes can be used instead of russet potatoes.

To make it less spicy, reduce the Cajun seasoning or cayenne pepper.

For storage, cool the soup and store in airtight containers in the refrigerator for 3–4 days.

To freeze, let cool completely and store in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Cajun, Southern

Nutrition

Serving Size: 1/6 of total recipe
Calories: 490
Sugar: 4g
Sodium: 960mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg