Cajun Potato Soup Recipe

This Cajun Potato Soup is everything I crave on a chilly evening. Bold, smoky, and incredibly satisfying. The moment you smell that andouille sausage sizzling with garlic and spices, you know you’re in for something special.

I first made this soup on a rainy Saturday when I wanted something warming but didn’t feel like spending hours in the kitchen. The beauty of Cajun Potato Soup is how it transforms simple ingredients into something extraordinary. Tender potatoes melt into a creamy broth while smoky sausage adds that authentic Louisiana flavor. It’s the kind of soup that makes you go back for seconds, maybe even thirds. The best part? Everything comes together in one pot, which means less cleanup and more time enjoying this comforting bowl of goodness.

What You’ll Need for This Cajun Potato Soup

I always reach for Yukon Gold potatoes in this recipe because they create the creamiest texture when blended. Pro tip: don’t skip the andouille sausage if you can help it. The smoky flavor it brings is what makes this Cajun Potato Soup truly authentic.

• 1 tablespoon olive oil
• 1 pound andouille sausage, sliced into rounds
• 1 large onion, diced
• 2 bell peppers (any color), diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, diced into 1-inch cubes
• 4 cups chicken broth (I prefer low-sodium)
• 1 cup heavy cream
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 green onions, sliced for garnish
• Fresh parsley, chopped for garnish

My ingredient tip: If you can’t find andouille, smoked sausage or kielbasa work beautifully as alternatives.

How to Make This Creamy Cajun Potato Soup

I recommend having all your vegetables prepped before you start cooking. This soup comes together quickly once you begin.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned and crispy on the edges, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside. Leave that flavorful rendered fat in the pot.

Step 2: Add the diced onion, bell peppers, and celery to the same pot. Saute until the vegetables soften and become fragrant, about 5 to 6 minutes. Stir in the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen smells amazing.

Step 3: Add the diced potatoes (cut into 1-inch cubes), chicken broth, Cajun seasoning, dried thyme, and paprika to the pot. Bring the mixture to a rolling boil, then reduce the heat to medium-low. Let it simmer for 15 to 20 minutes, or until you can easily pierce the potatoes with a fork.

Step 4: This is where the magic happens. Using an immersion blender, partially blend the soup directly in the pot for just a few seconds. You want to thicken the base while leaving some potato chunks for texture. If you don’t have an immersion blender, transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.

Step 5: Stir the heavy cream and the cooked andouille sausage back into the Cajun Potato Soup. Season with salt and black pepper to taste. Let the soup heat through for another 5 minutes, but avoid boiling after adding the cream or it may separate.

Step 6: Ladle the soup into bowls and garnish generously with sliced green onions and fresh parsley before serving.

Perfect Pairings for Cajun Potato Soup

This hearty soup shines when paired with sides that complement its bold, spicy flavors.

Crusty French Bread: The crispy exterior and soft interior are perfect for soaking up every last drop of that creamy broth. The neutral flavor balances the spicy Cajun seasoning beautifully.

Classic Cornbread: Sweet cornbread provides a lovely contrast to the savory, spicy soup. The crumbly texture adds variety to each bite.

Simple Green Salad: Fresh greens with a light vinaigrette cut through the richness of the cream and sausage. I love adding cucumber and tomatoes for extra crunch.

Coleslaw: Tangy, crunchy coleslaw offers a refreshing counterpoint to this warm, comforting Cajun Potato Soup. The acidity helps cleanse your palate between bites.

More Hearty Soups to Warm Your Table

This Cajun Potato Soup pairs beautifully with other comforting soup recipes that satisfy on cold evenings. For a similar smoky flavor profile, try the Tuscan Sausage Potato Soup, which combines Italian sausage with creamy potatoes in a rich, herb-infused broth. The Potato and Sausage Chowder Recipe offers another delicious variation with a slightly lighter, chowder-style base.

If you love bold Cajun flavors, the Creamy Cajun Chicken Soup delivers that same spicy kick with tender chicken instead of sausage. For a complete Louisiana-inspired meal, serve this potato soup alongside the Cajun White Chicken Chili Recipe for a soup duo that celebrates authentic Southern cooking. Round out the menu with Garlic Bread Rolls for the perfect dipping companion.

Keeping Your Cajun Potato Soup Fresh

Store leftover Cajun Potato Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling, as this can cause the cream to separate. If the soup thickens too much in the fridge, add a splash of chicken broth to thin it to your desired consistency.

Pro tip: This soup freezes well for up to 3 months in freezer-safe containers. The cream may look slightly separated when thawed, but a good whisk will bring it back together perfectly.

Common Questions About Cajun Potato Soup

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