Go Back
Bowl of delicious Cajun Potato Soup garnished with herbs

Cajun Potato Soup

A hearty, creamy soup with smoky andouille sausage, spicy Cajun flavors, and creamy potatoes, perfect for fall and winter meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp vegetable oil (or light olive oil)
  • 1 ring andouille sausage, sliced into 1/4-inch rounds (13.5 oz)
  • 1 large onion, diced (about 1 cup)
  • 1/2 cup diced celery (about 1 rib)
  • 1/2 cup 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 chicken broth Can substitute with vegetable broth for pescatarian option
  • 4 large russet potatoes, peeled and cubed Yukon gold potatoes can be used as well
  • 1/2 cup heavy whipping cream For a lighter version, substitute with milk and cornstarch
  • 1 cup mild cheddar cheese, shredded
  • to taste Chopped parsley for garnish

Method
 

Preparation
  1. Heat 1 tablespoon of oil in a large pot over medium heat.
  2. Add the sliced andouille and brown for 3–4 minutes, turning once so both sides get color. Remove the sausage and set aside.
  3. In the same pot, add the diced onion, celery, and red bell pepper. Sauté 5–8 minutes until softened and starting to caramelize.
  4. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Stir to coat the vegetables.
  6. Pour in the chicken broth and add the cubed potatoes. Bring to a simmer.
  7. Simmer gently for 20–25 minutes until potatoes are tender.
  8. Return the browned andouille to the pot. Reduce heat to low and stir in the heavy cream and shredded cheddar until melted.
  9. Taste and adjust seasoning as needed.
  10. Serve hot, garnished with chopped parsley.

Notes

Leftovers improve overnight as the flavors meld. The recipe is forgiving: swap sausage, adjust heat, or make it lighter by using milk instead of cream. Best served with crusty bread or garlic toast.