Name: Spicy Cajun Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 2 tablespoons Vegetable Oil; 13.5 ounces Andouille Sausage; 1 large Onion, diced; 0.5 cups Celery, diced; 0.5 pieces Red Bell Pepper, diced; 2 teaspoons Garlic, minced; 1 teaspoon Cajun Seasoning; 0.5 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper; 0.5 teaspoon Paprika; 0.25 teaspoon Cayenne Pepper; 4 cups Chicken Broth; 4 large Russet Potatoes, peeled and cubed; 0.5 cups Heavy Whipping Cream; 1 cup Mild Cheddar Cheese; Parsley, for garnish

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Short, Catchy Intro

So you want something cozy, spicy, and stupidly satisfying without pretending you are a gourmet chef tonight. Same. Cue this Spicy Cajun Potato Soup, a bowl of comfort with a kick. It is creamy, a little sassy, and basically low effort for big flavor. If you love potatoes and enjoy living a little dangerously with heat, we are about to become best friends.

Why This Recipe is Awesome

This soup does everything right. It is hearty enough to make you forget about ordering takeout. It is quick enough that you will not regret your life choices. It also has that Cajun swagger that says I know what I am doing in the kitchen even when I am half watching a show.

It is stupidly forgiving. Burnt it a little? No one will know after you stir in the cream. Want to turn up the heat? Go for it. Want to tone it down for the kids? Swap the sausage for kielbasa and call it gentle. Also, if you are feeling lazy and want a crockpot version, check out this slow cooker twist for inspiration. FYI this recipe behaves well under pressure, literally and figuratively.

Ingredients You’ll Need

2 tablespoons Vegetable Oil (Use for sautéing the sausage and vegetables.)
13.5 ounces Andouille Sausage (Adds a spicy kick; substitute with kielbasa for milder taste.)
1 large Onion (Diced, about 1 cup.)
0.5 cups Celery (One rib, diced.)
0.5 pieces Red Bell Pepper (Seed and diced.)
2 teaspoons Garlic (Minced.)
1 teaspoon Cajun Seasoning (Adjust to taste.)
0.5 teaspoon Kosher Salt (Modify according to taste.)
0.5 teaspoon Black Pepper (Adds warmth.)
0.5 teaspoon Paprika (For extra flavor.)
0.25 teaspoon Cayenne Pepper (Use more for spiciness.)
4 cups Chicken Broth (Can be swapped with chicken stock.)
4 large Russet Potatoes (Peeled and cubed.)
0.5 cups Heavy Whipping Cream (Adds creaminess.)
1 cup Mild Cheddar Cheese (Consider serving on the side.)
Parsley (For garnish.)

Yes you could jazz this up with green onions or bacon but let us not get greedy. Keep it simple and delicious.

Step-by-Step Instructions

How to Make Cajun Potato Soup

Heat the oil in a large pot over medium heat. Toss in the andouille sausage slices and let them brown. Stir occasionally so nothing sticks. Browning gives flavor so do not rush this.
Remove half the sausage to a plate once browned. Leave the rest in the pot to mingle with the veggies. You want both texture and flavor in every spoonful.
Add the diced onion, celery, and red bell pepper to the pot. Sauté until the onion goes translucent and smells amazing. This takes about 5 minutes and is worth the wait.
Stir in the garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne. Toast the spices for 30 seconds to a minute to wake them up. Be careful not to burn the garlic.
Pour in the chicken broth and scrape up any brown bits stuck to the bottom. Those brown bits are pure gold for flavor so coax them loose.
Add the cubed russet potatoes. Increase heat to bring the pot to a simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes.
Once the potatoes are soft, use a potato masher or the back of a large spoon to mash some of the potatoes right in the pot. Leave plenty of chunks for texture. If you want a smoother soup, blend a cup or two and stir back in.
Reduce heat to low and stir in the heavy whipping cream. Let it warm through gently. Avoid boiling after adding cream to keep it silky.
Add the reserved sausage back to the pot. Taste and adjust seasoning. Add more Cajun seasoning or cayenne if you want it hotter, or a pinch more salt if it tastes flat.
Serve hot with shredded mild cheddar cheese on the side and a sprinkle of parsley. The cheese melts into the soup like a tiny party. Enjoy immediately.

Common Mistakes to Avoid

Thinking you can skip browning the sausage. Do not. That step builds flavor like nobody’s business.
Overcooking the potatoes into mush city. Mash sparingly if you want texture. If you want smooth, blend deliberately.
Adding cream while the pot is roaring. Turn the heat down and be gentle to avoid curdling.
Under seasoning because you are afraid. Taste as you go and fix the soup, not the grocery list.
Trying to make it exact every time. This soup forgives improvisation. Be bold.

Alternatives & Substitutions

No andouille Available? Use kielbasa for a milder vibe or smoked sausage for a different kind of smokiness. IMO kielbasa wins if you have kids.
Vegetarian Mode? Swap the sausage for smoked tofu or mushrooms and use vegetable broth. Add a splash of liquid smoke if you want that charred note.
Short on Cream? Use half and half or whole milk for a lighter version. The soup will be less decadent but still tasty.
Cheese On The Side? Absolutely. Serve the cheddar separately so guests can add as much melty goodness as they desire.
Want More Veg? Throw in a cup of corn or some chopped spinach at the end for color and nutrition. I like making it feel slightly guilty but also healthy.

Pro tip: taste often and adjust. You can always add spice and salt but you cannot un-salt a soup easily.

FAQ Frequently Asked Questions

Q What if I do not own andouille and do not want to buy it just for one recipe A Use kielbasa or any smoked sausage you like. The soup will still be killer.

Q Can I use Yukon Gold or red potatoes instead of russets A Sure. Yukon golds give a creamier texture without as much mashing. Red potatoes hold their shape nicely.

Q Can I freeze this soup A Yes freeze in airtight containers for up to three months. Thaw in the fridge then reheat gently. The texture might shift a bit but it will still be satisfying.

Q How do I make it less spicy for picky eaters A Reduce or omit the cayenne and use mild sausage instead. You can always put hot sauce on the side for the brave.

Q Is it possible to make this vegan A Yes use vegetable broth, vegan cream or coconut milk, and omit the sausage or use a smoky vegan sausage. Add a splash of soy sauce for depth.

Q Can I make this in a slow cooker A Definitely. Brown the sausage and veggies first then dump everything into the slow cooker. Cook on low for 4 to 6 hours. See that slow cooker link earlier for more ideas.

Q Any garnish tips A Fresh parsley or green onions add brightness. Extra cheddar or a dollop of sour cream tempers the heat nicely.

Final Thoughts

There you go. A bowl of Spicy Cajun Potato Soup that feels like a hug from a friend who likes surprises. It is cozy, a little naughty with all that cream and sausage, and honestly pretty easy to whip up on a weeknight. If you want bold flavor with minimal drama, this is your new go to. Now go impress someone or yourself and then text me the photo because I will definitely judge lovingly. Oh and remember to clean as you cook so dinner does not turn into a habit of avoidance. You earned this.

Conclusion

Want another take on Cajun potato goodness or just more inspiration to tinker with this flavor profile Check out this Cajun Potato Soup Recipe on The Kitchn for additional ideas and tweaks.

Spicy Cajun Potato Soup