Cajun Potato Soup
I first made this Cajun potato soup on a blustery weeknight when I wanted something filling, spicy, and fast. It’s a hearty, creamy soup built from browned andouille, sautéed mirepoix, russet potatoes, and sharp cheddar — finished with cream for silkiness and parsley for brightness. If you like bold flavors with a comforting texture, this is the kind of bowl that becomes a regular on fall and winter menus.
Why you’ll love this dish
This soup balances smoky sausage, a warm Cajun kick, and creamy potatoes — all in about an hour. It’s great for busy weeknights, feeding a crowd, or bringing to potlucks because it scales easily and most of the work is hands-off simmering. Leftovers improve overnight as the flavors meld, and the recipe is forgiving: swap sausage, adjust heat, or make it lighter by using milk instead of cream.
"Full-flavored, comforting, and fast — the andouille gives it the right smoky bite without needing complicated steps."
One quick note: if you want a slightly different texture or a lower-fat version, check this useful Cajun potato soup guide for variations and timing ideas.
How this recipe comes together
Before you dive in, here’s the short play-by-play so you know what to expect:
- Brown the andouille to render fat and build flavor.
- Sauté onion, celery, and bell pepper in the same pot so they soak up those browned bits.
- Stir in garlic and spices to bloom the aromatics.
- Add potatoes and chicken broth, then simmer until the potatoes are tender.
- Return the sausage, stir in cream and cheese off high heat to keep the dairy smooth.
- Finish with parsley and serve.
This sequence gives maximum flavor with minimal fuss, and the whole process is mostly about simmering — perfect for multitasking in the kitchen.
What you’ll need
- 1 tbsp vegetable oil (or light olive oil)
- 1 ring (13.5 oz) andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced (about 1 cup)
- 1/2 cup diced celery (about 1 rib)
- 1/2 red bell pepper, diced
- 2 tsp minced garlic
- 1 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional — reduce for less heat)
- 4 cups (960 g) chicken broth
- 4 large russet potatoes, peeled and cubed
- 1/2 cup (119 g) heavy whipping cream
- 1 cup (113 g) mild cheddar cheese, shredded
- Chopped parsley for garnish
Notes and substitutions:
- Chicken or vegetable broth both work; vegetable broth keeps it pescatarian if you swap the sausage for smoked tofu.
- Yukon gold potatoes can be used but russets give the creamiest texture when mashed slightly.
- For a lighter finish, use whole milk plus 1–2 tbsp cornstarch dissolved in a little cold water to thicken.
For another comforting potato-based soup idea, see this broccoli potato soup recipe.
Step-by-step instructions
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add the sliced andouille and brown for 3–4 minutes, turning once so both sides get color. Remove the sausage and set aside. Browning adds deep savory flavor.
- In the same pot, add the diced onion, celery, and red bell pepper. Sauté 5–8 minutes until softened and starting to caramelize. Scrape the bottom of the pot to loosen browned bits.
- Stir in the minced garlic and cook 1 minute more until fragrant — don’t let it burn.
- Add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Stir to coat the vegetables so the spices toast briefly.
- Pour in the chicken broth and add the cubed potatoes. Bring to a simmer.
- Simmer gently for 20–25 minutes until potatoes are tender when pierced with a fork.
- Return the browned andouille to the pot. Reduce heat to low and stir in the heavy cream and shredded cheddar until melted and incorporated. Keep the heat low to avoid splitting the cream or making the cheese clump.
- Taste and adjust seasoning — a pinch more salt or a squeeze of lemon can brighten it.
- Serve hot, garnished with chopped parsley.
Quick technique: if you prefer a chunkier, thicker soup, mash a cup of the cooked potatoes against the side of the pot and stir. For an ultra-smooth finish, briefly pulse with an immersion blender before adding cheese and cream.
Best ways to enjoy it
- Ladle into bowls and sprinkle extra cheddar and parsley on top. A dollop of sour cream cools the heat nicely.
- Serve with crusty bread, garlic toast, or corn muffins for sopping up the broth.
- Pair with a crisp green salad or roasted Brussels sprouts to add a fresh contrast.
- For a heartier meal, offer a side of steamed rice or top the soup with cooked shrimp.
If you want serving inspiration for similar comforting bowls, this link to another Cajun potato soup resource has ideas you can borrow.
Storage and reheating tips
- Refrigerate: Cool the soup to room temperature (within 2 hours), then store in an airtight container for 3–4 days.
- Freeze: For best texture, omit the cream before freezing. Freeze in airtight containers for up to 2–3 months. When reheating, thaw overnight and stir in cream and shredded cheese off heat, then warm gently.
- Reheat: Warm on the stove over low-medium heat, stirring often. If the soup has thickened, add a splash of broth to loosen it. Avoid boiling after adding dairy to prevent separation.
Food safety reminder: always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Brown the sausage well: the fond (browned bits) is flavor gold. Don’t skip scraping them into the sautéed veggies.
- Control heat with cayenne and Cajun seasoning: add half the spice, taste after simmering, then add more. Spices mellow as they cook.
- Cheese choice matters: mild cheddar melts smoothly. Sharp or aged cheddars add tang but can become oily at high temps. Grate your own for best melt.
- Texture tweaks: mash some potatoes for body, or use an immersion blender for a velvety base.
- Make-ahead: assemble through step 7, cool, and refrigerate. Finish with cream, cheese, and sausage right before serving for fresher flavor.
For a protein-forward, similar comfort option, try this Cajun chicken pasta soup which uses similar seasoning principles.
Creative twists
- Shrimp & sausage: add peeled shrimp in the last 3–4 minutes of simmering for a seafood-meets-sausage bowl.
- Dairy-free: swap cream for full-fat coconut milk and use nutritional yeast for cheesiness.
- Smoky veggie: replace andouille with smoked tempeh or mushrooms for a vegetarian take.
- Tex-Mex twist: finish with a squeeze of lime, cilantro, and a handful of crushed tortilla chips.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (slicing, dicing). Cook time is roughly 30–35 minutes, so plan for 45–60 minutes total including finishing and seasoning.
Q: Can I make this less spicy for kids?
A: Yes — reduce the Cajun seasoning by half and omit the cayenne. You can always add heat to individual bowls with hot sauce.
Q: Can I freeze the finished soup with cream and cheese?
A: You can, but texture may change (dairy can separate). For best results, freeze before adding cream and cheese, then add them when reheating.
Q: What’s the best potato for this soup?
A: Russets are ideal because they break down slightly and thicken the broth. Yukon golds hold their shape better if you want chunkier pieces.
Q: Is there a vegetarian alternative to andouille?
A: Smoked tempeh, smoked tofu, or a good smoked mushroom sauté can mimic the smoky, savory notes without meat.
Conclusion
This Cajun potato soup delivers big, comforting flavor with straightforward steps — brown the sausage, build the aromatics, simmer potatoes until tender, then finish with cream and cheddar. It’s flexible, forgiving, and ideal for evenings when you want something warm and satisfying.
For another tested take on this classic, see Cajun Potato Soup Recipe | The Kitchn, and for a homestead-style version with different tips, check Cajun Potato Soup – I Am Homesteader.
Cajun Potato Soup
Ingredients
Method
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add the sliced andouille and brown for 3–4 minutes, turning once so both sides get color. Remove the sausage and set aside.
- In the same pot, add the diced onion, celery, and red bell pepper. Sauté 5–8 minutes until softened and starting to caramelize.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Stir to coat the vegetables.
- Pour in the chicken broth and add the cubed potatoes. Bring to a simmer.
- Simmer gently for 20–25 minutes until potatoes are tender.
- Return the browned andouille to the pot. Reduce heat to low and stir in the heavy cream and shredded cheddar until melted.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped parsley.
