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
1 tbsp vegetable oil
13.5 oz andouille sausage, sliced
1 large onion, diced (about 1 cup)
½ cup diced celery (about 1 rib)
½ red bell pepper, diced
2 tsp garlic, minced
1 tsp Cajun seasoning
½ tsp kosher salt
½ tsp black pepper
½ tsp paprika
¼ tsp cayenne pepper
4 cups chicken broth
4 large russet potatoes, peeled and cubed (about 2½ lbs)
½ cup heavy whipping cream
1 cup shredded mild cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
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