Cajun Potato Soup

This comforting soup delivers bold, slow-simmered flavors that feel familiar without relying on takeout. Cajun Potato Soup blends smoky sausage, tender potatoes, and creamy cheese into a hearty bowl that’s cozy, satisfying, and full of character.

Packed with andouille sausage, vegetables, Cajun spices, heavy cream, and cheddar cheese, this soup offers a spicy-meets-creamy balance that keeps every spoonful exciting.

Cajun cuisine is known for its layered seasoning and gentle heat. This soup definitely has a kick, but it’s easy to adjust based on your preference.

If you enjoy milder flavors, simply reduce the Cajun seasoning, cayenne pepper, or choose a less spicy sausage. The result is still rich, savory, and deeply comforting.

This soup is also great for meal prep. Let it cool completely, then transfer to an airtight container or individual portions for easy grab-and-go meals.

Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave until warmed through.

INGREDIENTS & SUBSTITUTIONS

Andouille Sausage
Andouille is a smoky, spicy pork sausage commonly used in Cajun cooking. It’s usually precooked, so it only needs to be heated and lightly browned. Kielbasa, smoked bratwurst, or other smoked sausage can be used, though they are typically milder.

Cajun Seasoning
You can use store-bought or make your own using pantry spices like salt, black pepper, paprika, and cayenne. Increase cayenne or Cajun seasoning if you want more heat.

Chicken Broth
Chicken broth forms the base of the soup. Chicken stock works as well, but you may need to adjust the salt level.

Potatoes
Russet potatoes work best for their soft texture and ability to absorb flavor. Yukon gold or red potatoes also work nicely. Peel and cube before adding.

Cheese
Mild cheddar melts into the soup for a creamy, cheesy undertone. You can also serve cheese on the side so everyone adds their preferred amount.

Cajun Potato Soup

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Cajun Potato Soup brings together andouille sausage, tender potatoes, fresh vegetables, and a bold blend of Cajun spices for a rich and flavorful meal. The addition of heavy cream and cheddar cheese creates a creamy texture with just the right amount of spice, making it a comforting bowl of goodness.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Sausage:

• 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, 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, cubed
• ½ cup (119 g) heavy whipping cream
• 1 cup (113 g) mild cheddar cheese, shredded
• parsley, chopped for garnish

Instructions

Sausage

1. Heat the oil in a large pot over medium heat. Once hot, add the sausage and cook, stirring occasionally, until browned, about 3–4 minutes. Transfer the sausage to a plate or bowl and set aside.

Vegetables

1. Using the same pot, add the onion, celery, and bell pepper over medium heat. Cook until the vegetables are softened, about 5–8 minutes. Stir in the garlic and cook for another 1 minute.

Soup

1. Add the Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes to the pot. Lower the heat and let the soup simmer for 20–25 minutes, or until the potatoes are tender.
2. Stir the cooked sausage back into the pot, then add the heavy cream and shredded cheese. Simmer for about 5 more minutes, until heated through and the cheese has melted.
3. Garnish with parsley and serve warm.

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