Cajun Potato Soup is a rich and comforting dish made with smoky andouille sausage, tender potatoes, vibrant vegetables, and bold Cajun spices. Finished with heavy cream and melted cheddar cheese, this soup delivers a creamy texture with just the right amount of heat. It is hearty enough for dinner and satisfying enough to warm you on the coldest days.
Why You’ll Love This Recipe
This soup is packed with bold flavor from Cajun seasoning and smoked sausage, balanced by creamy potatoes and cheese. It is filling, comforting, and perfect for family dinners. The recipe uses simple pantry ingredients and comes together in just over an hour. You can easily adjust the spice level to suit your taste, making it as mild or as fiery as you prefer. It also reheats beautifully, making it great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vegetables
1 large onion, diced (about 1 cup)
½ cup diced celery (about 1 rib)
½ red bell pepper, seeded and diced
2 teaspoons garlic, minced
Soup
1 teaspoon Cajun seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 cups (960 g) chicken broth
4 large russet potatoes, peeled and cubed (about 2 pounds total)
½ cup (119 g) heavy whipping cream
1 cup (113 g) mild cheddar cheese, shredded
2 tablespoons fresh parsley, chopped (for garnish)
Directions
In a large pot over medium heat, add the vegetable oil. Once hot, add the sliced andouille sausage. Cook for 3 to 4 minutes, stirring occasionally, until lightly browned. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, celery, and red bell pepper. Cook for 5 to 8 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 additional minute.
Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Reduce the heat to a gentle simmer and cook for 20 to 25 minutes, or until the potatoes are fork-tender.
Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese. Simmer for another 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through.
Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Servings and timing
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: Approximately 490 calories per serving
Variations
For a milder soup, reduce the cayenne pepper and Cajun seasoning.
Add extra vegetables such as diced carrots or frozen corn for additional texture and sweetness.
Stir in cooked shrimp during the final few minutes for a seafood twist.
For a thicker soup, mash some of the cooked potatoes directly in the pot before adding the cream and cheese.
For a lighter version, substitute half-and-half for the heavy cream.
Storage/Reheating
Allow the soup to cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 to 4 days.
To reheat, warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 30-second intervals, stirring between each interval.
To freeze, let the soup cool completely. Store in freezer-safe containers, leaving space at the top for expansion. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating. Stir well while reheating to restore the creamy texture.
FAQs
Can I make this soup less spicy?
Yes, simply reduce or omit the cayenne pepper and use less Cajun seasoning for a milder flavor.
What type of potatoes work best?
Russet potatoes are ideal because they soften well and help thicken the soup, but Yukon Gold or red potatoes also work.
Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors continue to develop.
Why didn’t my cheese melt smoothly?
Make sure the heat is not too high when adding the cheese, and stir continuously to help it melt evenly.
How can I thicken the soup?
You can mash some of the potatoes in the pot or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while simmering.
Can I make this soup dairy-free?
Yes, substitute the heavy cream with unsweetened oat milk or cashew cream and omit or replace the cheese with a dairy-free alternative.
Is this soup gluten-free?
The ingredients listed are naturally gluten-free, but always check your sausage and broth labels to be certain.
Can I cook this in a slow cooker?
Yes. Brown the sausage and sauté the vegetables first, then transfer everything except the cream and cheese to a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the cream and cheese at the end.
What can I serve with Cajun Potato Soup?
Crusty bread, dinner rolls, or a simple green salad pair perfectly with this hearty soup.
Can I double the recipe?
Absolutely. Simply double all ingredients and use a large stockpot to accommodate the increased volume.
Conclusion
Cajun Potato Soup is a bold and comforting twist on classic potato soup. With smoky sausage, tender potatoes, warm spices, and a creamy finish, it delivers rich flavor in every spoonful. Whether you are preparing it for a cozy family dinner or making it ahead for the week, this hearty soup is sure to become a favorite in your kitchen.
A rich and creamy Cajun potato soup made with smoky andouille sausage, tender potatoes, bold spices, and melted cheddar cheese for a hearty and comforting meal.
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 garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 cups (960 g) chicken broth
4 large russet potatoes, peeled and cubed (about 2 pounds)
½ cup (119 g) heavy whipping cream
1 cup (113 g) mild cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
Instructions
Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and cook 3–4 minutes until browned. Remove and set aside.
In the same pot, add onion, celery, and red bell pepper. Cook 5–8 minutes until softened. Add garlic and cook 1 minute more.
Stir in Cajun seasoning, salt, black pepper, paprika, and cayenne pepper.
Pour in chicken broth and add cubed potatoes. Bring to a gentle simmer and cook 20–25 minutes until potatoes are fork-tender.
Return sausage to the pot. Stir in heavy cream and shredded cheddar cheese.
Simmer 5 minutes, stirring occasionally, until cheese is melted and soup is heated through.
Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Notes
Reduce cayenne and Cajun seasoning for a milder version.
Mash some potatoes in the pot for a thicker texture.
Substitute half-and-half for a lighter option.
Store refrigerated up to 4 days.
Freeze up to 3 months and stir well when reheating.
