Cajun Potato Soup Recipe

Introduction

This Cajun Potato Soup is a comforting and flavorful dish with a spicy kick from andouille sausage and Cajun seasoning. Creamy potatoes, tender vegetables, and melted cheddar make it perfect for any chilly day.

Ingredients

• 1 tablespoon vegetable oil
• 1 ring (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
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• Parsley, chopped for garnish

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add the andouille sausage slices and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
2. Step 2: In the same pot, add the diced onion, celery, and red bell pepper. Cook until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for an additional minute.
3. Step 3: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Bring to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.
4. Step 4: Return the browned sausage to the pot. Pour in the heavy whipping cream and stir in the shredded cheddar cheese. Let the soup simmer for another 5 minutes, until heated through and the cheese is melted.
5. Step 5: Serve the soup warm, garnished with chopped parsley.

Tips & Variations

• For a milder soup, reduce or omit the cayenne pepper.
• Swap the andouille sausage for smoked sausage or chorizo for a different flavor.
• Use half-and-half instead of heavy cream for a lighter version.
• Add cooked bacon bits for extra smokiness and crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to keep the soup creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the sausage and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for extra depth of flavor.

Can I freeze Cajun Potato Soup?

Yes, this soup freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove.

Cajun Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

This hearty Cajun Potato Soup combines spicy and smoky flavors with creamy potatoes, andouille sausage, and a blend of aromatic vegetables. It’s a comforting, flavorful soup perfect for chilly days or any time you crave a satisfying bowl of Cajun-inspired goodness.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 tablespoon vegetable oil
• 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds

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

Seasonings

• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper

Liquids and Dairy

• 4 cups (960 g) chicken broth
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded

Other

• 4 large russet potatoes, peeled and cubed
• Parsley, chopped for garnish

Instructions

1. Brown the Sausage: Heat vegetable oil in a large pot over medium heat. Add andouille sausage slices and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage from the pot and set aside on a plate.
2. Sauté the Vegetables: In the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-8 minutes. Add the minced garlic and cook for an additional 1 minute to release the aroma.
3. Add Seasonings and Broth: Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Then add the chicken broth and cubed potatoes to the pot. Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender.
4. Combine and Finish: Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded mild cheddar cheese. Continue simmering the soup for another 5 minutes, allowing the cheese to melt and everything to heat through thoroughly.
5. Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve warm for a comforting meal packed with Cajun flavors.

Notes

• For a spicier soup, increase cayenne pepper to ½ teaspoon or add hot sauce to taste.
• Use gluten-free chicken broth to make this soup gluten-free.
• You can substitute mild cheddar with sharp cheddar or pepper jack for extra flavor.
• To make it vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
• Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop.

Keywords: Cajun Potato Soup, Andouille Sausage, Spicy Potato Soup, Creamy Cajun Soup, Comfort Food Soup