If you love a soup that’s hearty, flavorful, and loaded with comfort, this Cajun Potato Soup will be your new favorite.

Packed with smoky andouille sausage, tender potatoes, and rich cheese, this soup has just the right amount of heat thanks to a blend of Cajun spices.

Whether you’re warming up on a chilly evening or feeding a hungry crowd, it’s a satisfying dish that’s simple to make yet full of bold flavor.

Why You’ll Love This Recipe

Rich and hearty – a one-pot meal that feels like a hug in a bowl.

Cajun flavor – a blend of spices brings heat and depth.

Customizable – use your favorite sausage or mild spices.

Easy to make – no fancy ingredients or steps required.

Crowd-pleaser – perfect for family dinners or potlucks.

What You’ll Need (Ingredient Highlights)

Andouille Sausage – brings smoky, bold flavor and hearty texture.

Russet Potatoes – starchy and soft, perfect for creamy soups.

Vegetables – a base of onion, celery, and bell pepper builds depth.

Chicken Broth – enhances the savory notes of the soup.

Heavy Cream & Cheddar Cheese – make it rich and velvety.

Cajun Spices – adds warmth and signature Southern taste.

Pro Tips Before You Start

Brown the sausage well – it deepens the flavor of the whole soup.

Chop potatoes evenly so they cook at the same rate.

Use full-fat cream for the creamiest texture.

Adjust the spice level by adding more or less cayenne.

Let it rest for 10 minutes before serving to thicken slightly.

How to Make Cajun Potato Soup

Step 1: Brown the Sausage

Heat oil in a large pot over medium heat.

Add sliced andouille sausage and cook for 3–4 minutes, until browned.

Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, sauté diced onion, celery, and red bell pepper for 5–8 minutes until softened.

Add garlic and cook for 1 minute more until fragrant.

Step 3: Build the Soup Base

Add Cajun seasoning, salt, pepper, paprika, cayenne, chicken broth, and potatoes.

Stir and bring to a gentle simmer.

Cook uncovered for 20–25 minutes or until the potatoes are fork-tender.

Step 4: Finish the Soup

Return the sausage to the pot.

Stir in heavy cream and shredded cheddar cheese.

Let simmer for 5 minutes until creamy and heated through.

Step 5: Serve

Ladle into bowls and garnish with chopped parsley.

Serve hot with crusty bread or cornbread.

What to Serve It With

Warm cornbread or garlic toast

A side salad with vinaigrette

Grilled cheese sandwich

Roasted veggies

Southern-style sweet tea

Variations / Substitutions

Sausage Swap – Use kielbasa or chorizo for a different twist.

Make it vegetarian – Omit sausage and use vegetable broth.

Add greens – Stir in chopped kale or spinach at the end.

More spice – Add a dash of hot sauce or red pepper flakes.

Lighter version – Use half-and-half instead of heavy cream.

Storage & Leftovers

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Thaw in the fridge overnight.

Reheat: Warm gently on the stove over medium heat, stirring occasionally.

FAQs

Can I use a different type of potato?
Yes, Yukon Gold or red potatoes also work well but won’t break down as easily.

Is this soup spicy?
It has a mild to medium spice.

You can adjust the cayenne and Cajun seasoning to taste.

Can I make this dairy-free?
Yes. Swap out the cream and cheese for dairy-free alternatives.

Does it work in a slow cooker?
You can cook it in a slow cooker after browning the sausage and sautéing the vegetables first.

Can I use pre-cooked sausage?
Yes, pre-cooked sausage works fine—just brown it briefly for added flavor.

How do I thicken the soup more?
Let it simmer uncovered longer, or mash a few potatoes into the broth.

Can I prep it ahead of time?
Absolutely! It tastes even better the next day.

Final Thoughts

This Cajun Potato Soup is pure comfort food with a Southern twist.

It’s creamy, smoky, and satisfying enough for a main course.

With minimal prep and maximum flavor, this recipe is sure to become a staple in your cold-weather meal rotation.

Serve it with your favorite bread and enjoy a bowl of spicy, cheesy goodness.

The Boat Shed Kitchen