Name: Cajun Potato Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 1 tbsp vegetable oil; 12 oz andouille sausage, sliced; 1 yellow onion, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 tbsp Cajun seasoning; 1 tsp kosher salt (or to taste); 1/2 tsp black pepper; 1/2 tsp paprika; 1/4 tsp cayenne pepper (optional); 5 cups chicken broth; 2 lbs russet potatoes, peeled and cubed; 1 cup heavy whipping cream; 1 1/2 cups mild cheddar cheese, shredded; 2 tbsp fresh parsley, chopped (for garnish)

Cajun Potato Soup is a spicy, creamy, and hearty twist on traditional potato soup. Loaded with tender potatoes, colorful vegetables, and smoky andouille sausage, all simmered in a Cajun-spiced broth and finished with heavy cream and cheddar cheese, this dish delivers bold Southern flavor in every spoonful. It’s the perfect comforting soup to warm you up on a chilly day or to spice up your usual soup routine.

Why You’ll Love This Recipe

Packed with flavor: Cajun seasoning, andouille sausage, and a blend of spices create a bold, savory soup.
Hearty and satisfying: Potatoes, sausage, and creamy broth make this a true one-pot meal.
Easy to make: Comes together in just over an hour with simple steps and everyday ingredients.
Customizable heat: Adjust the spice level to suit your taste.
Comfort food with a kick: A rich and cheesy potato soup that’s far from bland.
Perfect for leftovers: Tastes just as good (or better) the next day.
Freezer-friendly: Make a double batch to freeze and enjoy later.
Great for gatherings: A crowd-pleasing dish with familiar ingredients and bold flavor.
Versatile protein options: Use kielbasa or smoked bratwurst if andouille isn’t available.
Ideal cold-weather dish: Cozy, creamy, and warming.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegetable oil
Andouille sausage, sliced
Yellow onion, diced
Celery, diced
Red bell pepper, diced
Garlic, minced
Cajun seasoning
Kosher salt
Black pepper
Paprika
Cayenne pepper
Chicken broth
Russet potatoes, peeled and cubed
Heavy whipping cream
Mild cheddar cheese, shredded
Fresh parsley, chopped (for garnish)

Directions

Brown the sausage: In a large pot over medium heat, add the oil. Once hot, add the sliced andouille sausage and cook until browned, about 3–4 minutes. Remove the sausage and set aside.
Cook the vegetables: In the same pot, add the onion, celery, and red bell pepper. Sauté for 5–8 minutes, until softened. Stir in the garlic and cook for 1 more minute.
Build the base: Add Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Stir well to combine.
Simmer: Reduce heat and let the soup simmer for 20–25 minutes, or until the potatoes are fork-tender.
Finish the soup: Return the sausage to the pot. Add heavy cream and shredded cheddar cheese. Simmer for 5 more minutes, stirring until the cheese is melted and everything is heated through.
Serve: Garnish with chopped parsley and serve warm.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Milder version: Reduce or omit the cayenne pepper and use a milder sausage like kielbasa.
Vegetable boost: Add kale, spinach, or shredded carrots for extra nutrition and color.
Different protein: Try smoked turkey sausage, chorizo, or leftover ham.
Extra creamy: Add an extra splash of cream or stir in some sour cream at the end.
Smoky flavor: Add a dash of smoked paprika or liquid smoke for deeper flavor.
Gluten-free: This soup is naturally gluten-free if all ingredients used are certified GF.
Cheese topping: Serve with extra shredded cheddar or a sprinkle of parmesan for a cheesy finish.

Storage/Reheating

Refrigerator: Store cooled soup in an airtight container for up to 3–4 days.
Freezer: Freeze in freezer-safe containers, leaving room at the top for expansion. Freeze for up to 2–3 months.
To reheat: Thaw overnight in the refrigerator if frozen. Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or cream to adjust consistency if needed.

FAQs

Is Cajun potato soup very spicy?

Yes, it has a noticeable kick from the Cajun spices, andouille sausage, and cayenne pepper. You can easily adjust the heat level by reducing the cayenne or using a milder sausage.

Can I use a different type of sausage?

Absolutely. Kielbasa, smoked bratwurst, or turkey sausage work well, though they’ll be milder than andouille.

What potatoes are best for this soup?

Russet potatoes are ideal for their starchy texture, but Yukon gold or red potatoes can also be used.

Can I make it dairy-free?

Yes. Replace the heavy cream with a dairy-free alternative like coconut cream or cashew cream, and use a dairy-free cheese or omit the cheese entirely.

Can I make this soup ahead of time?

Yes, it reheats beautifully. In fact, the flavors deepen after a day in the fridge.

Will the soup thicken as it cools?

Yes. Potato-based soups naturally thicken as they sit. Add a splash of broth or water when reheating to loosen it.

Can I blend part of the soup?

You can. For a creamier texture, blend a portion of the soup before adding the sausage and cheese, then return everything to the pot.

Can I freeze this soup with cream in it?

Yes, although the texture may change slightly upon reheating. Stir well while reheating to bring it back together.

What should I serve with Cajun potato soup?

Crusty bread, cornbread, or a light green salad pair well with this hearty soup.

How do I make my own Cajun seasoning?

Combine paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper to taste.

Conclusion

Cajun Potato Soup brings the bold flavors of the South to your table in the form of a rich, creamy, and spicy dish that’s sure to become a family favorite. Whether you enjoy it as a hearty weeknight meal or a cozy weekend comfort dish, this soup delivers robust taste and satisfying texture with every bite. Make it once, and you’ll want to keep it on repeat all season long.