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Cajun Potato Soup

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A creamy, smoky, and slightly spicy Cajun potato soup made with andouille sausage and rustic potatoes, perfect for chilly evenings.

Ingredients

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  • 1 tablespoon vegetable 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
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 4 cups chicken broth
  • 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

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.
  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.
  7. Taste and adjust seasoning as needed. Garnish with chopped parsley and serve hot.

Notes

For a lighter option, swap smoked sausage for turkey or vegetarian sausage. Cream-based soups can change texture after freezing; stir in extra cream or milk when reheating to restore creaminess.

Nutrition

Find it online: https://www.simplefamilydishes.com/cajun-potato-soup/