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Spicy Cajun Potato Soup – Comfort in Every Bite

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A rich, hearty, and creamy Cajun potato soup featuring smoky andouille sausage, tender potatoes, and a blend of Cajun spices for a spicy, comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage or andouille sausage, sliced
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 celery stalks, finely diced
  • 1 medium red bell pepper, diced
  • 2 large garlic cloves, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 ½ pounds potatoes, peeled and cubed
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, grated
  • A handful fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sliced sausage and cook until browned on both sides. Remove and set aside.
  2. In the same pot, melt butter and sauté onion, celery, red bell pepper, and garlic until softened, about 5 minutes.
  3. Stir in Cajun seasoning, dried oregano, and Worcestershire sauce. Cook for 1 minute until fragrant.
  4. Sprinkle flour over the vegetables and stir to coat, cooking for 2 minutes to form a roux.
  5. Gradually whisk in chicken stock, ensuring no lumps form. Bring to a boil.
  6. Add peeled and cubed potatoes to the pot. Reduce heat and simmer until potatoes are fork-tender, about 20-25 minutes.
  7. Return browned sausage to the pot and stir to combine.
  8. Stir in heavy cream and grated cheddar cheese until cheese melts and soup is creamy.
  9. Season with salt and freshly ground black pepper to taste.
  10. Garnish with chopped fresh parsley before serving.

Notes

For a creamier texture, use Yukon Gold potatoes which break down nicely. Adjust the spice level by varying the amount of Cajun seasoning. Browning the sausage beforehand enhances flavor but can be skipped for convenience.

Nutrition

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