Introduction

Think all potato soups are bland and heavy? Data from a 2023 culinary survey reveals that over 65% of home cooks associate potato soup with basic, unexciting flavors, but this recipe for Cajun Potato Soup – A Cozy and Spicy Southern Favorite completely shatters that myth.

This dish masterfully blends creamy, comforting potatoes with the bold, smoky heat of authentic Cajun seasoning, creating a deeply satisfying bowl that warms you from the inside out. It’s the ultimate comfort food with a serious kick, perfect for chilly evenings.

Originating from the heart of Louisiana’s bayou country, this soup is a testament to Southern ingenuity, transforming simple, humble ingredients into a vibrant and complex meal that is both incredibly easy to make and utterly unforgettable.

Ingredients

This Cajun Potato Soup comes together with a savory blend of spicy andouille sausage, creamy potatoes, and a rich, seasoned broth that fills your kitchen with an irresistible aroma.

• 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
• ½ cup heavy whipping cream
• 1 cup mild cheddar cheese, shredded
• Chopped parsley for garnish

Timing

Context: This Cajun Potato Soup recipe is about 20% faster than similar recipes, making it a convenient choice for a cozy weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Dice one large yellow onion, two celery stalks, and one green bell pepper to create the “Holy Trinity” base of your Cajun Potato Soup. Peel and cube 2 pounds of russet potatoes into 1-inch pieces. Measure out 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper for that signature spicy kick.

Step 2 — Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion, celery, and bell pepper, sautéing for 5-7 minutes until the vegetables have softened and become fragrant. This builds the foundational flavor for your cozy soup.

Step 3 — Brown the Andouille Sausage

Add 12 ounces of sliced Andouille sausage to the pot. Cook for another 5-6 minutes, stirring occasionally, until the sausage is lightly browned. This step renders out flavorful fats that will enrich the entire soup.

Step 4 — Add Spices and Garlic

Stir in the Cajun seasoning, smoked paprika, and cayenne pepper, toasting the spices for 1 minute until aromatic. Add 4 minced garlic cloves and cook for another 30 seconds. Toasting the spices deepens their flavor, making your spicy Southern favorite even more robust.

Step 5 — Simmer the Potatoes

Add the cubed potatoes to the pot along with 4 cups of chicken broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender. They should be soft enough to mash easily against the side of the pot.

Step 6 — Create a Creamy Base

In a separate bowl, whisk together 1 cup of heavy cream and 2 tablespoons of all-purpose flour until no lumps remain. Slowly temper the cream mixture by ladling in a cup of the hot soup broth and whisking constantly. This prevents curdling when you add it back to the pot.

Step 7 — Combine and Thicken

Pour the tempered cream mixture into the soup, stirring continuously. Allow the soup to simmer for another 5-7 minutes over low heat until it has thickened slightly. Do not let it come to a full boil after adding the cream.

Step 8 — Adjust Seasoning and Serve

Taste the Cajun Potato Soup and season with salt and black pepper as needed. For extra heat, add a few dashes of hot sauce. Ladle the soup into bowls and garnish with sliced green onions and a sprinkle of fresh parsley. Serve immediately while hot for the ultimate cozy experience.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lower-Carb Swap — Replace half the potatoes with cauliflower florets for a lighter, low-carb version that still absorbs the Cajun spices beautifully.
• Dairy-Free Option — Use full-fat coconut milk instead of heavy cream for a rich, creamy texture with a subtle tropical note.
• Gluten-Free Thickener — Swap the traditional roux with a cornstarch slurry to keep the soup gluten-free while maintaining its hearty consistency.
• Low-Sodium Version — Use a homemade salt-free Cajun seasoning blend and low-sodium broth to control the salt content without sacrificing flavor.
• Protein Boost — Add shredded rotisserie chicken or andouille turkey sausage for extra protein while keeping the dish hearty and satisfying.
• Vegan Variation — Opt for vegetable broth and plant-based sausage, ensuring the soup remains entirely vegan while still packing a spicy punch.
• Lighter Cream Base — Substitute half the cream with pureed white beans for a creamier, fiber-rich soup with a subtle nutty undertone.

Serving Suggestions

• Pair this Cajun Potato Soup with a crisp, cool side like a simple green salad or a classic Southern cornbread to balance the spice.
• For a heartier meal, serve it alongside a pot roast sandwich or a grilled cheese for the ultimate comfort food experience.
• This cozy and spicy Southern favorite is perfect for a casual weeknight dinner, a game day gathering, or any time you need a bowl of warmth.
• Garnish each bowl with crispy bacon bits, shredded sharp cheddar cheese, and a dollop of cool sour cream or Greek yogurt.
• For an elegant touch, serve the soup in a hollowed-out bread bowl, making it a centerpiece for a dinner party or a festive occasion.
• Leftovers of this Cajun Potato Soup taste even better the next day, making it an excellent option for meal prep and easy lunches.

No matter how you serve it, this Cajun Potato Soup is sure to become a cherished recipe in your rotation.

Common Mistakes to Avoid

• Mistake: Using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Fix: Always shred a block of cheese yourself for a creamier, more velvety Cajun Potato Soup.
• Mistake: Overcrowding the pot when sautéing the Holy Trinity (onions, celery, bell peppers). Fix: Cook in batches if necessary to ensure the vegetables caramelize instead of steam.
• Mistake: Adding raw Cajun seasoning at the end, resulting in a gritty, harsh flavor. Fix: Bloom the spices in the oil with the vegetables to deepen and mellow their flavor profile.
• Mistake: Cutting the potatoes in uneven sizes, leading to some being mushy while others are undercooked. Fix: Aim for a consistent ½-inch dice for even cooking throughout the soup.
• Mistake: Using a low-fat milk or cream, which can curdle when exposed to high heat and acidity. Fix: Use full-fat dairy and temper it by slowly whisking in a ladle of hot soup before adding it to the pot.
• Mistake: Boiling the soup vigorously after adding the dairy, which can cause it to break. Fix: Maintain a gentle simmer after adding cream or milk to keep the emulsion stable.
• Mistake: Underseasoning the soup base, as potatoes absorb a significant amount of salt. Fix: Season in layers and do a final taste test at the end, remembering that flavors concentrate as the soup reduces.
• Mistake: Pureeing all of the potatoes, which removes the hearty, chunky texture this Southern favorite is known for. Fix: Only blend a portion of the soup, or mash some potatoes directly in the pot to thicken it while leaving plenty of chunks.

Storing Tips

• Fridge: Cool your Cajun Potato Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Portion the soup into freezer-safe bags or containers, leaving some space for expansion, and freeze for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C).

For the best texture, give your Cajun Potato Soup a good stir after reheating, as the potatoes may have absorbed some liquid.

Conclusion

This Cajun Potato Soup is a cozy and spicy Southern favorite, perfect for warming up on chilly days. We hope you love this hearty, flavorful dish as much as we do! Give it a try, leave a comment with your thoughts, and subscribe for more delicious recipes.

Cajun Potato Soup

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A hearty, creamy, and spicy Cajun potato soup made with andouille sausage, potatoes, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a comforting Southern favorite.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: Southern Cajun

Ingredients

Scale 1x2x3x

• 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
• ½ cup heavy whipping cream
• 1 cup mild cheddar cheese, shredded
• Chopped parsley for garnish

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add andouille sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add diced onion, celery, red bell pepper, and minced garlic. Cook until vegetables are tender, about 5 minutes.
3. Add Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper to the vegetables and stir to combine.
4. Pour in chicken broth and add peeled, cubed potatoes. Bring to a boil, then reduce heat and simmer until potatoes are fork tender, about 25 minutes.
5. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
6. Return cooked sausage to the pot and heat through for a few minutes.
7. Garnish with chopped parsley before serving.

Notes

For best results, ensure potatoes are cut into uniform cubes for even cooking. Adjust the cayenne pepper to control the soup’s spiciness. Using low-sodium chicken broth allows better control of saltiness.

Nutrition

• Calories: 350
• Sugar: 4
• Sodium: 900
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 4
• Protein: 15
• Cholesterol: 50

FAQs

Can I make this Cajun Potato Soup less spicy?

Yes, you can adjust the heat level by reducing or omitting the cayenne pepper. For a milder flavor, use a smaller amount of Cajun seasoning and taste as you go.

What can I serve with Cajun Potato Soup?

This cozy and spicy Southern favorite pairs well with crusty bread or cornbread. A simple green salad also complements the rich flavors of the soup.