My first spoonful of this Cajun potato soup felt like a warm hug with a kick — creamy, smoky, and a little spicy all at once. This is a one-pot, weeknight-friendly soup that leans on browned andouille, tender russets, and a simple spice mix to deliver deep Southern flavor without fuss. It’s great when you want something comforting that still has personality: think chilly evenings, casual dinners, or a game-day bowl that doubles as a full meal. If you enjoy hearty potato soups with an extra punch, you might also like this German potato soup for a different regional take.

What makes this recipe special

This soup stands out because of the andouille sausage and the straightforward spice blend. The sausage browns and releases smoky fat that flavors the whole pot, while paprika, cayenne, and Cajun seasoning give a layered heat that’s easy to control. It’s fast to pull together, feeds a crowd, and uses inexpensive pantry staples.

“Bold, creamy, and perfectly balanced — the sausage gives it a smoky backbone while the potatoes create a satisfyingly rustic texture.” — Weeknight Cook Review

Preparing Cajun Potato Soup

Step-by-step overview
Start by browning the sliced andouille to render its fat and build flavor. Sweat the aromatics (onion, celery, bell pepper) in the same pot, then add garlic and the spice mix to toast briefly. Add broth and cubed russets, simmer until soft, then finish with cream and shredded cheddar for a rich, silky body. Total active cook time is about 35–40 minutes.

What you’ll need

• 1 tablespoon vegetable oil (or other neutral oil)
• 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
• 1 large onion, diced (about 1 cup)
• ½ cup diced celery (about 1 rib)
• ½ red bell pepper, seeded and diced
• 2 teaspoons garlic, minced
• 1 teaspoon Cajun seasoning (store-bought or homemade)
• ½ teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (reduce for milder heat)
• 4 cups chicken broth (use low-sodium if preferred)
• 4 large russet potatoes, peeled and cubed (about 2–2½ pounds)
• ½ cup heavy whipping cream
• 1 cup mild cheddar cheese, shredded
• Parsley, chopped for garnish

Ingredient notes: swap smoked sausage for turkey or vegetarian sausage for a lighter option. If you prefer a silkier texture, reserve a cup of cooked potatoes and mash before returning to the pot.

Step-by-step instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the andouille slices and cook until they start to brown and release flavorful fat, about 4–6 minutes.
2. Add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
4. Add the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Stir to coat the vegetables and sausage so the spices bloom.
5. Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer gently until potatoes are tender, about 18–22 minutes.
6. When the potatoes are soft, lower the heat. Stir in the heavy cream and shredded cheddar until the cheese melts and the soup becomes creamy. If you prefer a thicker texture, mash a few potato cubes against the side of the pot.
7. Taste and adjust seasoning as needed. Garnish with chopped parsley and serve hot.

Best ways to enjoy it

Serve bowls of this soup with warm, crusty bread or buttered cornbread for soaking up the creamy broth. Add a simple side salad with a bright vinaigrette to cut through the richness. For a heartier spread, pair the soup with a straightforward skillet dish like cheesy ground beef and potatoes as an alternate main or shareable side.

Topping ideas: extra shredded cheddar, a drizzle of hot sauce, chopped scallions, or crispy beef bits for more texture.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Keep for up to 3–4 days. To reheat on the stove, warm over low to medium heat, stirring frequently to prevent the dairy from separating. If the soup has thickened in the fridge, add a splash of broth or milk to loosen it.

To freeze: cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: cream-based soups can change texture after freezing; stir in a little extra cream or milk when reheating to restore creaminess.

Food safety note: reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Brown the andouille well: those browned bits are flavor gold. Don’t rush this step.
• Control the heat: reduce or omit cayenne if feeding kids. Add hot sauce at the table so everyone can adjust.
• For a thicker soup, mash 1–2 cups of the cooked potatoes in the pot before adding cream.
• Grate your own cheddar if possible; pre-shredded cheeses contain anti-caking agents that can affect melt quality.
• If you want a lighter finish, substitute half-and-half or whole milk for some of the cream and simmer a bit longer to reduce.
• Taste and season at the end. Sausage and cheese contribute salt, so add salt sparingly until final tasting.

Creative twists

• Shrimp andouille version: add peeled shrimp during the last 4 minutes of simmering for a Cajun surf-and-turf soup.
• Vegetarian swap: use smoked tempeh or plant-based sausage and vegetable broth instead of chicken broth.
• Cheesy variations: swap cheddar for pepper jack for extra heat, or smoked gouda for a deeper smoky note.
• Slow-cooker option: brown sausage and sauté vegetables first, then transfer to a slow cooker with remaining ingredients (except cream and cheese) and cook on low for 4–6 hours. Stir in dairy at the end.
• Low-fat tweak: use evaporated milk or reduced-fat milk with a little cornstarch slurry to thicken.

Common questions

Can I make this soup ahead of time?

Yes. Make the soup fully, cool, and refrigerate up to 3 days. Reheat gently on the stove and add a splash of broth or milk if it’s too thick.

Can I freeze Cajun potato soup?

You can, but cream-based soups can change texture after freezing. Freeze in airtight containers for up to 2 months. Thaw overnight and reheat slowly with a little extra liquid to restore creaminess.

How can I make this less spicy for kids?

Reduce or omit the cayenne and use only ½ teaspoon Cajun seasoning or a mild blend. You can also serve hot sauce on the side so adults can add heat individually.

What’s the best potato to use?

Russet potatoes are ideal here because they break down a bit and create body while still holding some shape. Yukon Golds also work if you prefer a creamier texture without mashing.

Can I substitute milk for the heavy cream?

Yes—use whole milk or half-and-half for a lighter version, but the soup will be less rich. If using milk, consider a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) to help thicken.

Print