Warm, creamy, and packed with smoky sausage and Cajun spices, this Cajun potato soup is pure comfort in a bowl. Every spoonful brings soft potatoes, melty cheddar, and a little kick of heat. You can easily tone it down for a milder flavor or keep it spicy if that’s your thing. It’s hearty, rich, and perfect for cozy nights when you want something filling and satisfying.
Table of Contents
Why You’ll Love This Cajun Potato Soup
You’ll love this Cajun potato soup because it’s bold, flavorful, and ridiculously easy to make. The mix of creamy potatoes, savory sausage, and Cajun seasoning gives it that southern comfort feel. It’s hearty enough for dinner, quick enough for weeknights, and flexible for any spice preference. Plus, it uses simple ingredients you probably already have. Whether you like mild or fiery, it’s always comforting, warm, and full of flavor.
Key Ingredients and Substitutions
Essential Ingredients
Andouille sausage gives the soup its smoky, spicy backbone. Browning it first adds depth and a hint of crisp texture. Russet potatoes make the base creamy and thick once cooked. The Cajun seasoning blends paprika, cayenne, and garlic for that classic Louisiana taste. Aromatics like onion, celery, and red bell pepper build the flavor foundation, while a touch of garlic rounds it out. The chicken broth keeps it rich but not heavy, and the cream adds smoothness. Finally, cheddar cheese melts perfectly into the soup for that irresistible creamy finish.
Easy Substitutions
No andouille sausage? Use kielbasa or smoked sausage for a milder taste. If you prefer less heat, skip the cayenne or use half the Cajun seasoning. Yukon gold or red potatoes make great swaps for russets and hold their shape well. Chicken stock works fine instead of broth—just taste for salt balance. For a lighter soup, use half-and-half instead of heavy cream or even a splash of milk for less richness. Homemade Cajun seasoning lets you control the spice and sodium perfectly.
How to Make Cajun Potato Soup
Cook the Sausage and Vegetables
Start by heating oil in a large pot over medium heat. Add the sausage slices and cook until golden brown on both sides, about four minutes. Remove them and set aside. In the same pot, add diced onion, celery, and red bell pepper. Cook until soft and fragrant, about six minutes. Stir in minced garlic and cook another minute, just until you smell it.
Simmer the Broth and Potatoes
Sprinkle in Cajun seasoning, paprika, salt, and pepper. Stir well so the spices coat everything evenly. Add chicken broth and the cubed potatoes. Bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for about twenty-five minutes or until the potatoes are fork-tender. Stir occasionally so nothing sticks to the bottom.
Finish with Cream and Cheese
Return the sausage to the pot. Pour in the heavy cream and stir until smooth. Add the shredded cheddar cheese and let it melt completely. The soup will thicken slightly and turn velvety. Taste and adjust seasoning if needed. Garnish with chopped parsley for a burst of color and freshness before serving.
Tips for the Best Flavor and Texture
Cut your potatoes evenly so they cook at the same rate. For the creamiest texture, mash a few pieces of potato right in the pot. Always brown the sausage first—it gives extra flavor to the soup base. Stir cheese in off the heat to prevent curdling, and avoid boiling once dairy is added. Adjust spice by starting small and tasting as you go. A sprinkle of parsley or green onions at the end adds freshness and makes it look restaurant-worthy.
Serving Suggestions
Serve this Cajun potato soup with a slice of warm cornbread or crusty bread to soak up the creamy broth. It also pairs nicely with a light green salad or a simple side of roasted vegetables. Top it with extra cheddar cheese, a pinch of Cajun seasoning, or a few drops of hot sauce if you love heat. A side of garlic toast also works great for dipping.
Storage and Reheating
Let the soup cool completely before storing. Place it in an airtight container and refrigerate for up to four days. It also freezes beautifully for up to three months. When reheating, warm it slowly on the stovetop over medium heat, stirring often. If it thickens too much, add a splash of broth or milk to loosen it up. Microwave reheating works too—just heat in short bursts and stir in between to keep it creamy and smooth.
Other Recipes You May Enjoy
- Creamy cheddar cheese potato soup
- Absolutely ultimate potato soup
- Hearty beef barley soup
- Italian sausage and white bean soup
- Spicy butternut squash and sweet potato soup
- Creamy vegan garlic chickpea soup
Conclusion
This Cajun potato soup is everything you want in a cozy meal—rich, creamy, and full of flavor. The smoky sausage and seasoned potatoes make every bite comforting and satisfying. You can easily adjust the spice to suit your family’s taste. It’s perfect for weeknights, weekends, or anytime you need something warm and hearty. Make a big batch and enjoy the leftovers; it tastes even better the next day. For more delicious soup ideas, check out my Pinterest board at Ellie’s Microwave Recipes.
Cajun Potato Soup
Equipment
- Large soup pot For browning sausage and simmering soup
- Wooden spoon For stirring and mixing ingredients
- Ladle For serving
Ingredients
- 1 tablespoon vegetable oil
- 13.5 oz andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1 cup)
- 0.5 cup diced celery (about 1 rib)
- 0.5 red bell pepper, seeded and diced
- 2 teaspoons minced garlic
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 4 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- 0.5 cup heavy whipping cream
- 1 cup mild cheddar cheese, shredded
- chopped parsley, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add sausage slices and cook until browned, about 3–4 minutes. Remove sausage and set aside.
- In the same pot, sauté onion, celery, and bell pepper until soft, about 5–8 minutes. Add garlic and cook for 1 more minute.
- Stir in Cajun seasoning, salt, pepper, paprika, and cayenne. Pour in chicken broth and add cubed potatoes. Simmer 20–25 minutes until potatoes are tender.
- Return sausage to the pot. Stir in cream and shredded cheese. Simmer for 5 minutes until cheese melts and soup is smooth. Garnish with parsley before serving.
