You know that kind of chilly day where your toes never quite thaw, and you need something hearty—something that warms you from the inside out? That’s when this Cajun Potato Soup comes swooping in like your favorite cozy blanket.
It’s creamy, smoky, and just the right amount of spicy—exactly what you’d expect from a southern-style soup with personality. We’re talking tender potatoes, sizzling andouille sausage, and a bold blend of Cajun spices that make every spoonful a little party for your taste buds.
And the best part? It’s comfort food with a kick. A little smoked paprika, a dash of crushed red pepper flakes, and a swirl of cream come together to create a creamy Cajun soup that’s impossible to resist. Whether you’re feeding a crowd or just need leftovers for the week, this recipe delivers both flavor and comfort—no fancy skills required.
So grab your ladle and maybe an extra slice of bread—you’re going to want to savor every last drop of this spicy comfort food masterpiece.
Why You’ll Love This Cajun Potato Soup
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Flavor-packed: The smoky, spicy kick from andouille sausage brings this soup to life.
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Comfort in a bowl: Creamy potatoes and cheese melt into pure Southern-style comfort.
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Feeds a crowd: Generous servings make it perfect for family dinners or meal prep.
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Simple ingredients, big flavor: You probably already have most of what you need in your kitchen!
Cajun Potato Soup
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Cajun Potato Soup is a creamy, spicy, Southern-inspired comfort dish that combines tender potatoes, smoky andouille sausage, and bold Cajun spices in a rich, velvety broth. It’s hearty, satisfying, and full of Louisiana soul — perfect for cold nights when you need a warm, flavorful hug in a bowl.
Ingredients
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13 ½ oz (380 g) fully cooked andouille sausage links, sliced ¼ inch thick
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2 tbsp butter (28 g)
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2 tbsp olive oil (30 ml)
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3 garlic cloves, minced (9 g)
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½ tsp crushed red pepper flakes (1 g)
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1 medium onion, chopped (150 g)
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1 medium sweet red pepper, chopped (120 g)
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1 celery rib, chopped (60 g)
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1 carton chicken broth (32 oz / 950 ml)
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3 tsp Cajun seasoning (9 g)
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½ tsp smoked paprika (1 g)
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¼ tsp kosher salt (1 g)
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4 large russet potatoes, peeled and cubed 1 inch (900 g)
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1 cup heavy whipping cream (240 ml)
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¾ cup shredded cheddar cheese (75 g)
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¼ cup grated Parmesan cheese (25 g)
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¼ cup chopped fresh parsley (10 g)
Instructions
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Brown the sausage
In a large Dutch oven, cook the andouille sausage over medium heat for 3–5 minutes until lightly browned. Remove and set aside. -
Build your flavor base
In the same pot, melt butter and add olive oil. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant. -
Sauté the vegetables
Add onion, red pepper, and celery. Cook for 5–7 minutes until softened and aromatic. -
Add broth and seasonings
Pour in chicken broth, then add Cajun seasoning, smoked paprika, and salt. Stir and bring to a gentle boil. -
Add potatoes
Reduce heat and simmer uncovered for 15–18 minutes until potatoes are fork-tender. -
Make it creamy
Lower the heat, then stir in heavy cream, cheddar cheese, and Parmesan until melted and smooth. -
Finish and serve
Return the sausage to the pot, add parsley, and simmer for 2–3 minutes more. Adjust seasoning and serve hot with crusty bread.
Notes
For a thicker soup, lightly mash a few potatoes before adding cream.
Adjust spice level by adding or reducing Cajun seasoning or red pepper flakes.
Use freshly grated cheese for a smoother melt and richer flavor.
Swap heavy cream for half-and-half for a lighter version.
Reheats beautifully — flavor deepens overnight.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern / Cajun
Ingredients
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13 1/2 oz fully cooked andouille sausage links, sliced 1/4 inch thick (380 g)
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2 tbsp butter (28 g)
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2 tbsp olive oil (30 ml)
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3 garlic cloves, minced (9 g)
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1/2 tsp crushed red pepper flakes (1 g)
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1 medium onion, chopped (150 g)
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1 medium sweet red pepper, chopped (120 g)
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1 celery rib, chopped (60 g)
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1 carton chicken broth (32 oz / 950 ml)
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3 tsp Cajun seasoning (9 g)
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1/2 tsp smoked paprika (1 g)
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1/4 tsp kosher salt (1 g)
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4 large russet potatoes, peeled and cubed 1 inch (900 g)
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1 cup heavy whipping cream (240 ml)
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3/4 cup shredded cheddar cheese (75 g)
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1/4 cup grated Parmesan cheese (25 g)
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1/4 cup chopped fresh parsley (10 g)
How to Make It
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Brown the sausage. In a large Dutch oven, cook the andouille slices over medium heat for 3–5 minutes, until they’re just golden on the edges. Remove and set aside.
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Build your flavor base. In the same pot, melt butter and add olive oil. Stir in minced garlic and red pepper flakes, cooking for about a minute until aromatic.
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Add the veggies. Toss in onion, red pepper, and celery. Sauté for 5–7 minutes until softened and fragrant.
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Season it up. Pour in chicken broth, then stir in Cajun seasoning, smoked paprika, and salt. Bring to a gentle boil.
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Add the potatoes. Reduce heat to low and simmer uncovered for 15–18 minutes until potatoes are fork-tender.
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Make it creamy. Lower the heat further, stir in the cream, cheddar, and Parmesan. Mix until smooth and slightly thickened.
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Finish strong. Return the browned sausage and chopped parsley. Simmer 2–3 minutes more until heated through.
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Serve hot. Taste, adjust seasonings, and ladle into bowls. Top with extra parsley if you’re feeling fancy.
Cooking Tips for a Perfect Creamy Cajun Soup
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Don’t skip the sausage browning! Those little browned bits on the bottom of the pan add incredible depth.
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Control your heat. Like it milder? Use less Cajun seasoning or skip the red pepper flakes. Want it fiery? Add a pinch more.
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Texture magic: For a thicker potato chowder consistency, mash a few of the potatoes right in the pot before adding the cream.
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Cheese matters. Use freshly grated cheese—it melts smoother and gives you that silky finish.
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Balance the spice. If things get too spicy (it happens to the best of us), stir in a splash more cream or even a little milk to mellow it out.
Cooking tip from me to you: If your soup smells so good you start “taste-testing” it by the spoonful before it’s even done… you’re doing it right.
A Little Story from My Kitchen
This Cajun Potato Soup was born out of one of those nights where I was craving something indulgent but didn’t want to spend hours cooking. My husband and I had just returned from a weekend trip to Louisiana, and I couldn’t stop thinking about the bold, smoky flavors of their soups and stews.
So, I did what any determined home cook does—I raided the fridge, found some andouille sausage, and got to work. One hour later, my kitchen smelled like a New Orleans café, and my family was already hovering over the stove asking, “Is it ready yet?”
Now, this dish makes a regular appearance in our house, especially when the weather turns chilly. It’s my way of bottling up that Southern warmth and sharing it with the people I love most.
What to Serve with Cajun Potato Soup
This soup is pretty satisfying all on its own, but a few simple sides take it to the next level:
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Crusty French bread or buttermilk biscuits to scoop up that creamy broth.
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A light green salad with lemon vinaigrette to cut through the richness.
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For a full-on Southern spread, serve with cornbread and maybe a little collard greens on the side.
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And if you want to spoil yourself? A glass of sweet tea or a crisp white wine pairs perfectly.
Whether it’s dinner for guests or a quiet night in, this andouille sausage soup fits the bill every single time.
How to Store and Reheat
This soup reheats beautifully and actually gets better the next day as the flavors meld.
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Refrigerate: Let it cool completely, then store in an airtight container for up to 4 days.
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Reheat: Warm on the stovetop over medium-low heat, adding a splash of broth or milk if it thickens too much.
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Freeze: You can freeze it, but note that cream-based soups may separate slightly after thawing. To fix that, just stir in a bit of extra cheese or cream while reheating.
And here’s a fun tip—pack some in individual containers for grab-and-go lunches. Future you will be very thankful.
FAQs
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day, so feel free to make it a day in advance.
Can I use a different sausage?
Sure! Smoked sausage or kielbasa work well if you can’t find andouille.
Can I make it lighter?
Swap the heavy cream for half-and-half or even evaporated milk for a lower-fat version that still feels creamy.
Is it gluten-free?
Yes—just make sure your sausage and broth are labeled gluten-free.
Bringing It All Together
When you’re craving something rich, smoky, and just a little spicy, this Cajun Potato Soup is exactly what your table needs. It’s the kind of meal that turns an ordinary weeknight into something special—warm, filling, and full of Southern soul.
Every spoonful is a reminder that the best comfort food doesn’t have to be complicated. With a single pot and a few pantry staples, you can bring Louisiana’s bold, comforting flavors right into your kitchen.
So grab your bowl, sit back, and let this creamy, hearty, spicy comfort food do its thing. Dinner just got deliciously cozy.
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