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
13 ½ oz (380 g) fully cooked andouille sausage links, sliced ¼ inch thick
2 tbsp butter (28 g)
2 tbsp olive oil (30 ml)
3 garlic cloves, minced (9 g)
½ tsp crushed red pepper flakes (1 g)
1 medium onion, chopped (150 g)
1 medium sweet red pepper, chopped (120 g)
1 celery rib, chopped (60 g)
1 carton chicken broth (32 oz / 950 ml)
3 tsp Cajun seasoning (9 g)
½ tsp smoked paprika (1 g)
¼ tsp kosher salt (1 g)
4 large russet potatoes, peeled and cubed 1 inch (900 g)
1 cup heavy whipping cream (240 ml)
¾ cup shredded cheddar cheese (75 g)
¼ cup grated Parmesan cheese (25 g)
¼ cup chopped fresh parsley (10 g)
Instructions
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