I Made Cajun Potato Soup and It’s the Spice that My Life Has Been Missing
Updated: Dec. 15, 2023
This Cajun potato soup is the perfect mash-up between southern comfort and your grandma's beloved potato soup recipe.
For a spicy twist on a classic soup recipe, whip up a pot of this easy Cajun potato soup. Just like old-fashioned baked potato soup, this recipe is loaded with chunks of russet potatoes, plenty of cheese and a splash of cream, but kicked up a notch thanks to spicy andouille sausage, colorful bell peppers and a healthy dash of Cajun seasoning.
Perfect for those who love a little spice, this quick and easy soup recipe will warm your soul all season long.
Ingredients for Cajun Potato Soup
- Andouille sausage: This spicy sausage is a staple in any Cajun-inspired recipe.
- Bell pepper: Add color and sweetness to this creamy potato soup.
- Cajun seasoning: This handy spice blend adds instant heat and Cajun flavor. You can use a store-bought blend or make your own Cajun seasoning.
- Heavy whipping cream: A splash of heavy cream is the secret trick to making any soup rich and indulgent.
- Russet potatoes: We love russet potatoes for this soup. Their high starch and low moisture content allow them to help thicken the soup without losing their shape.
How to Make Cajun Potato Soup
Ingredients
- 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup yellow onion, diced (about 1 small onion)
- 1/2 cup celery, diced (about 1 rib of celery)
- 1 cup red bell pepper (about 1 medium pepper)
- 2 tablespoons unsalted butter
- 4 cups chicken broth
- 3 teaspoons Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese, freshly grated
- 3/4 cup cheddar cheese, freshly grated
- 1/4 cup fresh parsley, chopped
Directions
Step 1: Brown the sausage
Warm a Dutch oven or heavy-bottomed stock pot over medium-high heat. Add the sliced sausage to the pot and cook for 2–3 minutes until the slices brown on the edges. Remove to a plate.
Step 2: Saute the vegetables
Reduce the heat to medium, then add the olive oil, garlic and crushed red pepper flakes. Cook for 1 minute until fragrant, then add the butter, onions, celery and bell pepper. Cook until the vegetables soften, about 5-7 minutes.
Step 3: Add broth, spices and potatoes
Pour in the chicken broth (store-bought or homemade broth) and add Cajun seasoning, salt, paprika and the cubed potatoes. Bring the soup to a boil, then reduce to a simmer and cook for 15-18 minutes until the potatoes are fork tender.
Step 4: Make it rich and creamy
Reduce the heat to low, pour in the heavy cream, and add the Parmesan and cheddar cheese. Stir until the cheese has melted and the soup is smooth and creamy.
Step 5: Finish with sausage and parsley
Return the sausage to the pot and stir in the parsley. Cook the creamy soup for 5 minutes and then ladle into bowls. Serve hot, garnished with additional parsley. Enjoy!
Cajun Potato Soup Variations
- Extra meat: For an extra meaty variation, add 1/2 pound of cooked chicken breast and/or 1/2 pound of raw large, peeled and deveined shrimp during the final 5 minutes of cooking. Cook until the shrimp are pink and fully cooked.
- Dairy-free: For a dairy-free Cajun potato soup, omit the cheese and opt for a 14-ounce can of coconut milk or another dairy-free cream substitute. For cheesy flavor, add 1–2 tablespoons of nutritional yeast, if desired.
- Vegetarian Cajun potato soup: Opt for vegetable broth instead of chicken broth. Swap the andouille sausage for your favorite brand of spicy plant-based sausages.
How to Store Cajun Potato Soup
Leftovers of this soup may be refrigerated in an airtight container for 3-4 days. To reheat, warm gently on the stovetop, stirring occasionally until heated through.
Editor’s Tip: Warm gently upon reheating. Dairy-containing soups tend to separate when heated too quickly over high heat. For best results, warm the soup low and slow.
How to Freeze Cajun Potato Soup
As a general rule, soups containing dairy do not freeze well, as they tend to separate and curdle upon thawing and reheating. If you plan to store leftovers of this soup in the freezer as a make-ahead meal, we suggest cooling the soup and freezing it after step 3 of the directions. Then, finish the soup, adding the remaining ingredients upon reheating.
Cajun Potato Soup Tips
How can I thicken Cajun potato soup?
If you want to thicken soup, add a cornstarch slurry (2 tablespoons of cornstarch mixed with 1/4 cup of water) during step 4 after adding the cream and cheese.
Can I use shredded cheese in potato soup?
While shredded cheese is convenient, it isn’t the best choice for this soup. Most packaged shredded cheese contains additives to prevent caking and clumping in the packaging. These can inhibit a cheese from melting smoothly in creamy soups. Therefore, for best results, we recommend shredding the cheese fresh from the block for this recipe.
What are the best potatoes for soup?
When choosing potatoes for soup, opt for a potato variety that is high in starch and low in moisture. Russets and Idaho potatoes are both great options. Their high starch content will help thicken the soup and make it creamy. Meanwhile, their low-moisture content will allow them to hold their shape through the cooking process without getting mushy.
Originally Published: December 15, 2023
