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This Cajun Potato Soup is a creamy, savory soup loaded with potatoes, smoked sausage, and bold Cajun spices. It’s easy to make and perfect for those nights when you crave something hearty and full of flavor.
This Cajun Potato Soup is a lifesaver on those days when you want something hearty without spending hours in the kitchen. Making this soup is a breeze, and I promise you’ll feel like a pro even if your cooking skills are more “microwave master” than “gourmet chef.”
Whether you’re feeding a crowd or just treating yourself, this Cajun Potato Soup is sure to become a go-to favorite. Grab a spoon and dive in—I can’t wait for you to try it and tell me all about it!
Before You Start
- Choose the Right Potatoes: Russet potatoes are perfect for this soup because they become wonderfully tender and add a creamy texture. Yukon Golds work great too.
- Slice Sausage Evenly: Make sure to slice your sausage uniformly. This ensures they cook evenly and release their smoky flavor throughout the soup.
- Don’t Rush the Sauté: Take your time to cook the onions, bell peppers, and celery until they’re nice and soft. This builds a flavorful base for your soup.
- Adjust the Heat: Cajun seasoning can vary in spiciness. Start with a couple of tablespoons and add more to taste if you like it hotter, or keep it mild if you’re watching the heat.
- Blend for Creaminess: For an extra creamy soup, use an immersion blender to partially blend the soup directly in the pot. This thickens it up without losing any of the hearty chunks.
- Prep Ahead: Chop all your vegetables and slice the sausage the night before to save time during the week. Just store them in the fridge until you’re ready to cook.
Ingredients You’ll Need
- Butter – You’ll need unsalted butter. If you’re out of butter, you can easily swap in olive oil or margarine.
- Onion, Garlic, Bell Pepper and Celery – My vegetables of choice that make a great base for this soup.
- Smoked Sausage – You can use Andouille sausage, or any other smoked sausage.
- Russet Potatoes – These are perfect for creating a creamy, hearty texture in the soup. If you prefer, Yukon Gold potatoes are a great substitute for a slightly buttery flavor.
- Chicken Broth – I use low-sodium or no-sodium chicken broth to control the saltiness, but vegetable broth works just as well, especially for a lighter or vegetarian version.
- Heavy Cream or Half-and-Half – This adds creaminess and richness to the soup. For a lighter version, you can use milk or a dairy-free alternative like coconut milk.
- All-Purpose Flour – Helps thicken the soup and create a smooth texture. If you need a gluten-free option, cornstarch mixed with a bit of water works just as well.
- Worcestershire Sauce – Brings a savory umami kick to the soup. If you don’t have it, a splash of soy sauce can provide a similar depth of flavor.
- Cajun Seasoning – Delivers the signature spicy kick that defines the soup. If you don’t have Cajun seasoning, you can make your own using my recipe.
Melt 4 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion, diced green bell pepper, and diced celery. Cook until the vegetables are softened and fragrant, about 5-7 minutes. Then, stir in the minced garlic and cook for an additional minute.
Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its smoky flavor, about 5 minutes.
Sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Then, add the 2 tablespoons of Cajun seasoning and mix well to combine all the spices.
Stir in the diced russet potatoes and pour in the 4 cups of chicken broth. Scrape the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender.
For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove about 2 cups of the soup, blend until smooth, and return it to the pot. Be careful when blending hot liquids.
Stir in the 1 cup of heavy cream or half-and-half and add the 1 teaspoon of Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld. Garnish with fresh parsley and serve.
How To Serve
To make your Cajun Potato Soup meal complete, I love pairing it with sides that complement its rich and spicy flavors. Here are some of my favorites:
Frequently Asked Questions
What is Cajun Potato Soup?
Cajun Potato Soup is a hearty and flavorful soup that combines tender russet potatoes, smoky andouille sausage, and a creamy, spicy broth infused with Cajun seasoning.
How do I store leftovers?
Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through.
Can I freeze Cajun Potato Soup?
Yes, you can freeze the soup! Place the cooled soup in a freezer-safe container or heavy-duty freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop. Note that the cream may separate slightly, so give it a good stir when reheating.
What can I substitute for heavy cream?
If you prefer a lighter version, you can use half-and-half or whole milk. For a dairy-free option, coconut milk or almond milk work well, though they will add a slight coconut flavor to the soup.
More Delicious Soups
Cajun Potato Soup
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 pound andouille sausage or smoked sausage, sliced
- 2 pounds russet potatoes peeled and diced into ½-inch cubes
- 4 cups chicken broth low sodium or no sodium added
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Cajun seasoning adjust to taste
- fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its flavors, about 5 minutes.
- Sprinkle the all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Add the Cajun seasoning and mix well to combine.
- Stir in the diced potatoes. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
- For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove 2 cups of the soup, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
- Stir in the heavy cream or half-and-half. Add the Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld.
- Ladle the hot soup into bowls. Garnish with chopped green onions, shredded cheddar cheese, crumbled bacon, and fresh parsley if desired.
Tips & Notes:
- Sauté the Vegetables Well: Take your time to sauté the onions, bell peppers, and celery until they’re nicely softened. This builds a rich flavor base for your soup.
- Choose Quality Sausage: Using high-quality andouille or smoked sausage makes a big difference in the overall taste. Don’t skip this step for the best results.
- Control the Heat: Adjust the amount of Cajun seasoning to your spice preference. Start with less and add more as needed to avoid overpowering the soup.
- Blend for Smoothness: For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. This thickens the soup without making it too heavy.
