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Cajun Potato Soup Recipe

Cajun Potato Soup

iamwinfred
This Cajun Potato Soup is the ultimate comfort food — a hearty, spicy, and creamy one-pot wonder ready in under an hour. Smoky Andouille sausage, tender Yukon Gold potatoes, and bold Cajun seasoning come together in a rich broth that thickens naturally without any heavy techniques. It's budget-friendly, deeply flavorful, and even better the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 385 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife and cutting board
  • Wooden spoon For stirring
  • Potato masher or fork
  • Measuring cups and spoons
  • Ladle For serving

Ingredients
  

  • 2 tbsp olive oil 30ml
  • 1 yellow onion medium, diced into 1/4-inch pieces
  • 3 celery stalks chopped into 1/4-inch pieces
  • 1 green bell pepper seeds and membranes removed, diced
  • 4 garlic cloves minced
  • 2 lbs Yukon Gold potatoes about 900g, peeled and cubed into 3/4-inch pieces
  • 6 cups chicken broth 1.4 liters
  • 2 tbsp Cajun seasoning reduce to 1 tbsp for milder heat
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional, for extra heat
  • 1 bay leaf
  • 1 cup heavy cream 240ml; substitute coconut cream for dairy-free
  • 8 oz Andouille sausage 225g, sliced into 1/4-inch rounds
  • salt and black pepper to taste

For Garnish

  • fresh parsley freshly chopped
  • green onions sliced

Instructions
 

  • Dice the onion, celery, and bell pepper into uniform 1/4-inch pieces. Mince the garlic, peel and cube the potatoes into 3/4-inch pieces, and slice the Andouille sausage into 1/4-inch rounds.
  • Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook 3–4 minutes, then add celery and bell pepper and cook 5 more minutes. Stir in garlic and cook 30 seconds until fragrant.
  • Push the vegetables to the side and add the sausage slices. Cook 3–4 minutes until browned, then mix together with the vegetables.
  • Stir in the cubed potatoes, then sprinkle in the Cajun seasoning, smoked paprika, and cayenne. Cook 2 minutes, stirring constantly to toast the spices and coat the potatoes.
  • Pour in the chicken broth, ensuring all potatoes are submerged, then add the bay leaf. Bring to a boil, then reduce to a gentle simmer, cover partially, and cook 20–25 minutes until potatoes are fork-tender.
  • Remove and discard the bay leaf. Use a potato masher to mash about half the potatoes directly in the pot to create a naturally thick, creamy texture while leaving some chunks.
  • Reduce heat to low and slowly stir in the heavy cream. Heat through for 3–4 minutes without boiling, then taste and adjust seasoning with salt and black pepper.
  • Ladle the hot soup into bowls and garnish with freshly chopped parsley and sliced green onions. Serve immediately.

Notes

  • Best potatoes: Yukon Gold potatoes are ideal — they break down slightly for natural creaminess while still holding some shape. Russets work but become mushier.
  • Don't skip browning the sausage: Browning the Andouille develops deep savory flavor and the rendered fat adds richness to the whole soup.
  • Toast your spices: Cooking the Cajun seasoning with the vegetables before adding liquid activates the spices and removes any raw, powdery taste.
  • Control the heat: Start with less cayenne than you think you need — you can always add more at the end, but you can't take it away.
  • Add cream off heat: Reduce to low before adding cream to prevent it from curdling or breaking.
  • Slow cooker option: Brown the sausage and sauté vegetables first, then transfer to a slow cooker with remaining ingredients. Cook on low 6–8 hours or high 3–4 hours; stir in cream during the last 30 minutes.
  • Storage: Refrigerate in an airtight container for up to 4 days. Freeze in portion-sized containers for up to 3 months.
  • Reheating: The soup thickens when cold — add a splash of broth or cream when reheating on the stovetop over medium-low heat.
  • Sausage substitutes: Kielbasa, smoked turkey sausage, or chorizo all work well. For vegetarian, use plant-based sausage or extra vegetables with vegetable broth.
  • Too thin? Mash more potatoes, or stir in a slurry of 2 tbsp cornstarch mixed with 2 tbsp cold water and simmer a few minutes until thickened.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 32gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 1240mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 45mgCalcium: 8mgIron: 12mg
Keyword andouille sausage soup, cajun potato soup, comfort food soup, creamy potato soup, spicy soup
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