Description
Cajun Potato Soup is creamy, spicy comfort food at its best—combining tender potatoes, smoky andouille sausage, colorful vegetables, and just enough Cajun spice for a cozy kick. Perfect for busy weeknights, game nights, or any time you need a hearty, one-pot meal that’s both bold and comforting.
Ingredients
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1 tbsp vegetable oil
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13.5 oz andouille sausage, sliced
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1 large onion, diced (about 1 cup)
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½ cup diced celery (about 1 rib)
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½ red bell pepper, diced
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2 tsp garlic, minced
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1 tsp Cajun seasoning
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½ tsp kosher salt
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½ tsp black pepper
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½ tsp paprika
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¼ tsp cayenne pepper
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4 cups chicken broth
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4 large russet potatoes, peeled and cubed (about 2½ lbs)
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½ cup heavy whipping cream
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1 cup shredded mild cheddar cheese
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Fresh parsley, chopped (for garnish)
Instructions
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Brown the Sausage
Heat vegetable oil in a large pot over medium heat. Add sausage and cook 3–4 minutes until browned. Remove sausage and set aside. -
Sauté the Vegetables
In the same pot, cook onion, celery, and red bell pepper for 5–8 minutes until softened. Add garlic and cook for 1 minute. -
Season
Stir in Cajun seasoning, salt, black pepper, paprika, and cayenne. Mix to coat vegetables. -
Simmer the Potatoes
Pour in chicken broth and add cubed potatoes. Bring to a simmer and cook 20–25 minutes until potatoes are fork-tender. -
Make It Creamy
Return sausage to the pot. Stir in heavy cream and cheddar cheese. Simmer for 5 minutes until creamy. -
Serve
Taste and adjust seasoning. Garnish with chopped parsley and serve hot.
Notes
Use Yukon Gold potatoes if you prefer a slightly firmer texture.
Adjust cayenne pepper to control heat.
Mash some potatoes in the pot for a thicker texture.
For best freezing results, add cream and cheese after reheating.
This soup reheats well and is perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Cajun / American