Craving something cozy with a bold kick? This Cajun Potato Soup is creamy, hearty, and full of smoky sausage, tender potatoes, and spicy Cajun flavor. Made with andouille sausage, Cajun spices, and rich cheddar cheese, this soup is a comforting bowl of bold Southern goodness—perfect for chilly nights, game day gatherings, or anytime you want a satisfying meal with a bit of heat.
Why You’ll Love This Soup
- Comfort food with a Cajun twist – spicy, creamy, and totally satisfying
- Easy one-pot recipe – everything comes together in one pot for easy cleanup
- Customizable heat level – dial the spice up or down to suit your taste
- Perfect for leftovers – gets even better the next day!
Ingredients & Swaps
Andouille Sausage
This smoky, spicy sausage is a Cajun classic. If you don’t have it, swap in kielbasa or smoked bratwurst for a milder take.
Cajun Seasoning
Brings the heat and flavor! No mix? Combine paprika, cayenne, garlic powder, onion powder, salt, pepper, and a pinch of oregano.
Chicken Broth
Gives the soup body and depth. You can also use chicken stock—just adjust salt as needed.
Potatoes
Russet potatoes work beautifully, but Yukon gold or red potatoes are great too. Peel and cube them before adding to the pot.
Cheddar Cheese
Mild cheddar adds melty richness. For even more flavor, try sharp cheddar or pepper jack. You can also serve cheese on the side.
Heavy Cream
Adds silky creaminess to balance the heat. Substitute with half-and-half if you prefer something lighter.
How to Make Cajun Potato Soup
- Brown the Sausage
In a large pot over medium heat, cook the sliced andouille sausage in a bit of oil until browned. Remove and set aside. - Sauté the Vegetables
In the same pot, sauté onion, celery, and red bell pepper until softened. Stir in garlic and cook for another minute. - Build the Base
Add Cajun seasoning, salt, pepper, paprika, and cayenne. Pour in chicken broth and stir in cubed potatoes. Simmer until potatoes are fork-tender, about 20–25 minutes. - Add the Good Stuff
Return the sausage to the pot. Stir in heavy cream and shredded cheddar cheese. Let everything melt together for 5 more minutes. - Serve & Garnish
Ladle into bowls, sprinkle with fresh parsley, and serve warm with crusty bread or cornbread on the side.
Adjusting the Heat
This soup has a bold flavor with just the right amount of spice—but it’s easy to tweak. Want more heat? Add extra cayenne or use a spicier sausage. Prefer a milder soup? Use less Cajun seasoning and opt for a mild sausage.
Storage & Reheating Tips
To Store:
Let soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
To Freeze:
Freeze in portions in freezer-safe containers, leaving room at the top for expansion. Freeze for up to 3 months.
To Reheat:
Thaw in the fridge overnight, then reheat on the stovetop over low heat or in the microwave.
Cajun Potato Soup Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serves: 6
Ingredients:
- 1 tbsp vegetable oil
- 1 (13.5 oz) ring andouille sausage, sliced
- 1 large onion, diced
- ½ cup diced celery
- ½ red bell pepper, diced
- 2 tsp minced garlic
- 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
- ½ cup heavy cream
- 1 cup shredded mild cheddar cheese
- Fresh parsley, for garnish
Instructions:
- Heat oil in a large pot over medium heat. Add sausage and cook until browned, 3–4 minutes. Remove and set aside.
- In the same pot, sauté onion, celery, and bell pepper until soft, about 5–8 minutes. Add garlic and cook for 1 more minute.
- Add seasonings, broth, and potatoes. Simmer for 20–25 minutes, or until potatoes are fork-tender.
- Return sausage to pot, add cream and cheese. Simmer 5 more minutes until heated through and cheese is melted.
- Garnish with parsley and serve hot.