Creamy Cajun Potato Soup
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When only a big cozy pot of soup will do, this Creamy Cajun Potato Soup recipe always hits the spot! It's creamy, hearty and full of Louisiana-style flavor thanks to smoky andouille sausage, Cajun seasoning, and tender potatoes simmered together in one pot. Finished with cheddar cheese, fresh parsley and a splash of cream, this sausage potato soup is rich without being heavy, and spicy without being overwhelming.
Potato Soup With a Kick!
- Bold Cajun Flavor: brings the heat with andouille sausage and spicy Cajun seasoning.
- Southern Comfort Food: cheddar cheese and heavy cream give this potato soup with sausage an ultra creamy texture that makes it incredibly satisfying.
- One Pot Wonder: comes together in one pot, making prep and cleanup easy.
This is the soup I make when I want something comforting that's packed with sassy southern flavor. It's basically a bowl of loaded potato soup crossed with hearty Cajun spices! I serve it with warm bread and love watching my family savor every single bite. It's one of those recipes that turns an ordinary weeknight meal into a Louisiana-style party!
Need to Tone Down the Spice?
If spicy food isn't your thing, omit the Cajun seasoning and crushed red pepper flakes, or only add a pinch. You'll get plenty of flavor from the andouille sausage and smoked paprika to get that classic Louisiana taste.
Other mild options include Dutch Oven Potato Soup that's loaded with cheddar cheese, or Chicken and Potato Soup packed with veggies and rotisserie chicken. You'll also love Roasted Red Pepper Soup with a splash of cream, and Chicken Pot Pie Soup that's a meal in a bowl!
Key Ingredients
Below are the key ingredients you'll need to make this creamy Cajun potato soup recipe. To view a complete list with quantities, see the printable recipe card.
- Andouille Sausage: smoky Cajun sausage is the heart of this recipe. Browning it first builds deep flavor and adds a little heat.
- Red bell pepper: adds color and a mild sweetness. Any type of pepper works.
- Fresh garlic: provides bold flavor that pairs beautifully with Cajun seasoning.
- Chicken broth: keeps the broth flavorful without being overpowering.
- Russet potatoes: soften perfectly and naturally thickens the mixture.
- Cajun seasoning: brings the signature Cajun flavor. Adjust based on your spice preference.
- Smoked paprika: adds warmth and smoky richness that complements the sausage.
- Heavy cream: makes the broth rich, smooth and comforting.
- Freshly shredded cheddar: melts best and creates a creamy cheesy finish.
Easy Instructions
- Add olive oil to a large dutch oven or stock pot over medium heat. Brown the andouille sausage on both sides, then remove it to a plate.
- Add the butter to the same pot. Once melted, add the onion, red bell pepper, and celery. Cook for about 6 minutes until softened.
- Sprinkle the flour and garlic over the vegetables. Stir constantly for 1 to 2 minutes to cook the flour.
- Slowly pour in the chicken broth while whisking until smooth. Add the potatoes, browned sausage, Cajun seasoning, pepper, salt, crushed red pepper and smoked paprika. Bring to a boil then reduce to a gentle simmer for about 15 to 20 minutes or until the potatoes are tender.
- Stir in the heavy cream, shredded cheddar cheese, and parsley. Cook for another 2 to 3 minutes until creamy, stirring constantly.
- Serve warm with extra cheese and garnish with parsley if desired.
Favorite Pairings
Andouille sausage soup pairs perfectly with cheesy garlic bread, my Granny's cathead biscuits or southern White Lily cornbread. Toss together a strawberry salad or a sheet pan of oven roasted broccoli for more side options.
For dessert, make these easy Chocolate Peanut Clusters, or this Old Fashioned Chocolate Sheet Cake that will round out your meal in a great way!
Variations
- Add cooked shredded chicken at the end for extra protein.
- Swap the sausage for chicken for a lighter version.
- Use cream cheese instead of heavy cream for a richer broth.
- Adjust Cajun seasoning to control the spice level.
Helpful Tips
- Freshly shred cheese for the smoothest texture.
- Stir often after adding dairy to prevent sticking.
- Taste and adjust seasoning before serving.
Recipe FAQ
It has a kick but can easily be adjusted to taste. Consider leaving out the spices that add the most heat if you are sensitive to spicy food.
Yes, the flavors deepen overnight and reheat beautifully.
The broth does not freeze well due to the cream and cheese content. It's better enjoyed fresh or as leftovers from the fridge the next day.
Storage Guide
Make ahead and store in the refrigerator up to 1 day in advance.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a large pot, stirring often until it is warm throughout. You can also reheat leftovers in the microwave in 30 second intervals.
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Recipe Card
Creamy Cajun Potato Soup
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (or stock pot)
Ingredients
- ½ Tablespoon olive oil
- 3 oz andouille sausage cut on the diagonal into oval coins
- 2 tablespoons butter
- 1 medium onion (diced)
- 1 red bell pepper, diced (ribs and seeds removed)
- 1 rib celery (diced)
- 2 tablespoons flour
- 3 cloves garlic (minced)
- 4 cups low sodium chicken broth
- 4 large russet potatoes (peeled and cut into 1-inch cubes)
- 1 ½ teaspoons Cajun seasoning
- ½ teaspoon coarse ground pepper
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- ½ teaspoon smoked paprika
- ¾ cup heavy cream
- 1 cup cheddar cheese (freshly shredded, plus extra for garnish)
- ¼ cup chopped parsley (plus extra for garnish)
Instructions
- Add olive oil to a large dutch oven or stock pot over medium heat. Brown the andouille sausage on both sides, then remove it to a plate.½ Tablespoon olive oil, 3 oz andouille sausage cut on the diagonal into oval coins
- Add the butter to the same pot. Once melted, add the onion, red bell pepper, and celery. Cook for about 6 minutes until softened.2 tablespoons butter, 1 medium onion, 1 red bell pepper, diced, 1 rib celery
- Sprinkle the flour and garlic over the vegetables. Stir constantly for 1 to 2 minutes to cook the flour.2 tablespoons flour, 3 cloves garlic
- Slowly pour in the chicken broth while whisking until smooth. Add the potatoes, browned sausage, Cajun seasoning, pepper, salt, crushed red pepper and smoked paprika. Bring to a boil then reduce to a gentle simmer for about 15 to 20 minutes or until the potatoes are tender.3 oz andouille sausage cut on the diagonal into oval coins, 4 cups low sodium chicken broth, 4 large russet potatoes, 1 ½ teaspoons Cajun seasoning, ½ teaspoon coarse ground pepper, ¼ teaspoon salt, ½ teaspoon crushed red pepper, ½ teaspoon smoked paprika
- Stir in the heavy cream, shredded cheddar cheese, and parsley. Cook for another 2 to 3 minutes until creamy, stirring constantly.¾ cup heavy cream, 1 cup cheddar cheese, ¼ cup chopped parsley
- Serve warm with extra cheese and garnish with parsley if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This will not freeze well due to the cream and cheese in it.
- Serve with crusty bread or biscuits, if desired.
- You can use 6-oz of cream cheese instead of the cream. Make sure the cream cheese is room temperature and that you cut it into small pieces before adding it into the soup.
- Add a handful of cooked shredded chicken at the end when you add the cream if you want to add more protein. Or skip the sausage and only use chicken.
- Use whatever color bell pepper you have on hand.
- Change the spice level to suit your preference, or leave out the seasonings that include the most heat.
Nutrition
Nutrition info is an auto generated estimate.
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