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Bowl of spicy Cajun Potato Soup garnished with green onions and herbs

Cajun Potato Soup

Warm, smoky comfort in a bowl, this Cajun Potato Soup is hearty, filling, and easy to prepare, perfect for weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Andouille sausage sliced or chopped
  • 4 cups Potatoes peeled and diced (Yukon or russet)
  • 1 cup Vegetables bell peppers, onions, celery, chopped
  • 2 tbsp Cajun spices paprika, cayenne pepper, thyme (blend)
  • 1 cup Heavy cream for richness
  • 1 cup Cheddar cheese shredded
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 6 cups Chicken broth low-sodium works well

Method
 

Cooking
  1. Heat a large pot over medium heat. Add the andouille and brown it until you hear a steady sizzle and see dark edges, about 6–8 minutes. Remove a few crisp pieces for garnish if desired.
  2. Add the chopped onions, bell peppers, and celery to the pot with a splash of oil. Sauté until soft and slightly golden, about 5 minutes.
  3. Stir in the diced potatoes and sprinkle the Cajun spice mix, salt, and black pepper. Stir to coat each potato piece with the spices.
  4. Pour in the chicken broth and bring the pot to a rolling boil, scraping the brown bits from the bottom for added flavor.
  5. Reduce the heat and simmer gently until the potatoes are fork-tender, usually 15–20 minutes.
  6. Lower the heat and stir in heavy cream, then add the shredded cheddar. Stir until the cheese melts into a silky, creamy soup. Taste and adjust seasoning.
  7. Serve hot, topped with the reserved sausage.

Notes

You can use pre-cooked smoked sausage to skip browning. For a variation, add chopped kale or a dash of Worcestershire sauce. Store leftovers in an airtight container for 3–4 days or freeze in portions for up to 3 months.