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A close-up, top-down view of a bowl of spicy potato soup, showing the creamy broth, chunks of potato, and slices of Andouille sausage.

Cajun Potato Soup: A Creamy, Spicy, and Easy Recipe

This Cajun Potato Soup is a creamy, spicy, and satisfying one-pot meal. Packed with tender potatoes, smoky Andouille sausage, and bold Cajun seasonings, it's the ultimate comfort food for any night of the week. Easy and incredibly flavorful!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Cajun
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Andouille sausage sliced into 1/4-inch rounds
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 lbs Yukon Gold potatoes peeled and cubed into 1-inch pieces
  • 2 tbsp Cajun seasoning use more or less to taste
  • 1/2 tsp smoked paprika
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese shredded
  • Fresh parsley and sliced green onions for garnish

Equipment

  • 1 Large Dutch oven or pot
  • 1 Immersion blender Optional, a regular blender can be used.

Method
 

  1. In a large Dutch oven, brown the sliced Andouille sausage over medium heat. Remove with a slotted spoon and set aside, leaving the drippings.
  2. Add butter to the pot. Sauté the onion, celery, and bell pepper until soft, about 5-7 minutes. Stir in the garlic and cook for 1 more minute.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth. Add the cubed potatoes, Cajun seasoning, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
  5. Reduce heat to low. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
  6. Stir in the heavy cream, shredded cheddar, and the cooked sausage. Heat gently until cheese is melted (do not boil). Serve hot, garnished with parsley and green onions.

Notes

For a thicker soup, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Adjust the spice level by choosing a mild sausage or adding extra cayenne pepper.
Store leftovers in the fridge for up to 4 days and reheat gently on the stovetop.