Name: Cajun Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds; 1 large onion, diced (about 1 cup); 1/2 cup diced celery (about 1 rib); 1/2 red bell pepper, seeded, diced; 2 teaspoons garlic, minced; 1 teaspoon Cajun seasoning; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 4 cups (960 g) chicken broth; 4 large russet potatoes, peeled, cubed; 1/2 cup (119 g) heavy whipping cream; 1 cup (113 g) mild cheddar cheese, shredded; Parsley, chopped for garnish

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cajun Potato Soup is the kind of meal that feels fancy but cooks itself if you stay within shouting distance of the stove. It is creamy, a little spicy, and comforting enough to make you forgive yourself for ordering takeout last week.

If you are into crunchy potato snacks between spoonfuls, you might also like these Air Fryer Mashed Potato Balls, which are ridiculous and awesome in their own right: Air Fryer Mashed Potato Balls. Keep that in your back pocket for leftovers or snack time. Now let us get to the soup that will have your friends asking for the recipe and your dog pretending it was his idea.

Why This Recipe is Awesome

It tastes like comfort food but sounds like you put effort into it when you serve it to people. Win win.
It is idiot proof. Seriously, I made this after a long day and still didn’t ruin it.
The andouille sausage brings smoky, spicy vibes while the potatoes make the whole thing cozy and thick without needing heavy wizardry.
You can control the heat level easily. Want it mild? Chill out on the cayenne. Want to impress someone? Keep it spicy and act like that was the plan.
Leftovers are even better the next day. Reheating builds flavor like it went to culinary school.

Ingredients You’ll Need

1 tablespoon vegetable oil
1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced (about 1 cup)
1/2 cup diced celery (about 1 rib)
1/2 red bell pepper, seeded, diced
2 teaspoons garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (960 g) chicken broth
4 large russet potatoes, peeled, cubed
1/2 cup (119 g) heavy whipping cream
1 cup (113 g) mild cheddar cheese, shredded
Parsley, chopped for garnish

Yes that is it. Nothing too fancy, just stuff you can get at any grocery store. Don’t skip the cream or cheese if you want that silky, indulgent mouthfeel.

Step-by-Step Instructions

Heat the oil in a large pot over medium heat. Add the sliced andouille and brown it for about 4 minutes. Stir occasionally so it gets a nice sear and releases fat and flavor. Remove half the slices to a plate for garnish if you want pretty bowls later.
Add the diced onion, celery, and red bell pepper to the pot. Cook for 4 to 5 minutes until softened and slightly translucent. You want the veg to be tender not mushy.
Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant. Do not let the garlic burn. Burnt garlic is bitter and sad.
Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne. Stir to coat the veggies and sausage bits. Let the spices bloom for about 30 seconds to intensify the flavor.
Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 to 20 minutes until the potatoes are fork tender.
Use a potato masher or the back of a spoon to mash about one third of the potatoes right in the pot. This thickens the soup while keeping some potato chunks for texture. If you like ultra smooth, mash more.
Stir in the heavy whipping cream and shredded cheddar. Keep stirring until the cheese melts completely and the soup turns rich and silky. Taste and adjust seasoning if needed. This is where the magic happens.
Add the reserved sausage slices back in or save them for topping each bowl. Heat through for a minute or two. If the soup is too thick, add a splash of broth or water until it reaches your ideal consistency.
Ladle the soup into bowls and garnish with chopped parsley and the reserved sausage slices. If you want extra flair, crumble a bit more cheddar on top. Serve hot and expect compliments.

Common Mistakes to Avoid

Thinking you can skip browning the sausage. Do not do that. Browning = flavor. It is not optional.
Overcooking the veggies until they disappear. You want them soft not ghost-like.
Adding the dairy too early. Cream or cheese added to a scalding pot can separate. Add it after you reduce the heat.
Not tasting as you go. Salt and spice levels change during cooking. Taste and tweak.
Forgetting to mash some potatoes. If you skip that you get broth with floating chunks, not soup. Mash a few for body.

Alternatives & Substitutions

No andouille? Swap in kielbasa, smoked sausage, or crisped bacon. Each gives a different smoky profile. I am partial to bacon for breakfast-for-dinner vibes.
Want vegetarian? Use a rich vegetable broth and skip the sausage. Add smoked paprika and a splash of liquid smoke for depth. Not quite the same but still tasty.
Out of heavy cream? Use half and half or full fat coconut milk in a pinch. It will change the flavor slightly but keep things creamy.
Cheese swap? Pepper jack or sharp cheddar both work. Pepper jack gives a sneaky peppery kick.
Different potatoes? Yukon golds are creamier and mash cleaner. Russets give that classic fluffy texture. Use what you prefer.
Spice level? Cut cayenne to zero if you hate the burn. Add hot sauce at the table if you want to flirt with danger.

My personal hot take: use andouille if you can. It brings the kind of smoky sass this soup needs. But life happens. Improvise and keep calm.

FAQ

Q. Can I make this in a slow cooker?
A. Want an easy life? Yes. Brown the sausage and sauté the veggies first, then dump everything into the slow cooker and cook on low for 6 hours. Add cream and cheese at the end.

Q. Can I freeze this soup?
A. Short answer yes. Long answer freeze before adding cream and cheese for best texture. Thaw and then stir in dairy when reheating. Freezing dairy can make it grainy sometimes.

Q. Can I use milk instead of heavy cream?
A. Technically yes, but the soup will be thinner and less velvety. If you must, use whole milk and finish with a tablespoon of butter for richness. Don’t expect the same silky mouthfeel though.

Q. Is this super spicy?
A. The base recipe has a mild to medium kick. Want it tamer? Skip the cayenne. Want it wild? Add extra Cajun seasoning or a swirl of hot sauce.

Q. How do I make it thicker without cream?
A. Mash more potatoes in the pot and let the starch work its magic. You can also make a quick slurry of flour and cold broth and whisk it in while simmering.

Q. Can I make this gluten free?
A. Yes. The recipe as written is naturally gluten free if your sausage and broth are labeled gluten free. Always check labels to be safe.

Q. Can I add corn or okra?
A. Absolutely. Corn adds sweetness and okra contributes classic Cajun texture. Add them in the last 10 minutes of cooking so they do not overdo it.

Final Thoughts

You just made a comforting pot of Cajun Potato Soup and honestly deserve a high five. This recipe is forgiving, flexible, and great for weeknights or low-key entertaining. Serve it with crusty bread or cornbread and call it a successful day.

Tip: Let leftovers sit overnight if you can. The flavors meld and the heat plays nicer with the cream. FYI this soup travels well in a thermos, so pack some for lunch and watch coworkers get jealous.

Now go impress someone or just treat yourself to a giant bowl. You earned it. IMO cooking should be fun, not stressful, and this recipe loves a relaxed chef.

Conclusion

If you want another take or inspiration for Cajun Potato Soup, check out Cajun Potato Soup – I Am Homesteader for a related perspective and ideas: Cajun Potato Soup – I Am Homesteader.

Cajun Potato Soup Recipe