Creamy Cajun Potato Soup

There is nothing cozier than a bowl of creamy Cajun potato soup loaded with sausage and vegetables for a comforting dinner. The velvety broth is smoky and just the right amount of spicy, ideal for chilly evenings or when you want classic Southern flavors with minimal fuss.

My family always requests this soup on rainy days and it has quickly become one of our go-to meals for easy weeknights. The first time I made it was for neighbors after a long move in day and it absolutely hit the spot.

Ingredients

• Yukon gold potatoes: These potatoes get incredibly creamy as they cook and hold up well in the soup Look for firm unblemished potatoes
• Butter: Adds richness and depth to the base of the soup Choose high quality unsalted butter for best flavor
• Olive oil: Blends with the butter to sauté the veggies smoothly Use extra virgin for the freshest taste
• Yellow onion: Lends savory sweetness and balances the Cajun spices Choose onions that are heavy and have shiny skin
• Celery: Adds subtle earthiness and natural saltiness Crisp stalks give the nicest flavor
• Green bell pepper: This brings classic Cajun color and a mild bite Look for peppers with tight shiny skin
• Garlic: Freshly minced garlic creates an aromatic foundation Avoid garlic that is soft or sprouting
• Andouille sausage: Smoky and slightly spicy sausage is iconic for Cajun dishes Pick a firm sausage with visible spices for best flavor
• Chicken or vegetable broth: Adds liquid and an extra layer of savory depth Use low sodium for more control over seasoning
• Heavy cream: Makes the soup luxurious and thick Choose cream with the highest fat percentage you can find for that extra silkiness
• Cajun seasoning: Delivers the classic smoky spicy kick Taste as you go because different brands can vary in heat
• Shredded cheddar cheese: Melts into the hot soup for a gooey finish Use extra sharp for the most flavor
• Sliced green onions: Refresh the soup with color and a fresh bite

Step-by-Step Instructions

Prep the Potatoes:

Place the peeled and chopped Yukon gold potatoes in a large microwave-safe bowl with a few tablespoons of water Cover loosely and microwave on high for five to eight minutes stirring once or twice until the potatoes are almost tender but not falling apart Set them aside while you prep the other ingredients

Sauté Aromatics:

In a large stock pot melt butter and olive oil over medium heat Once hot add chopped onion celery and bell pepper Sauté for about four to five minutes stirring often until the onion is translucent and the mixture smells sweet Add minced garlic and cook another minute to bloom the flavors without letting the garlic brown

Brown the Sausage:

Add sliced andouille sausage to the pot with the aromatics Cook for another four to five minutes stirring occasionally to let the sausage caramelize and release its aroma This adds a smoky base layer and the oil from the sausage flavors the veggies

Simmer Potatoes and Broth:

Pour chicken or vegetable broth into the pot and increase heat until it starts to simmer Gently add pre-cooked potatoes stirring to blend everything well Let it simmer for twelve to fifteen minutes until the potatoes are completely tender and the flavors meld

Add Cream and Cajun Seasoning:

Lower the heat to the lowest setting and stir in heavy cream Season with Cajun seasoning tasting as you go You want the flavors to be bold but not overpowering Let the soup heat through gently for a few minutes making sure the cream does not come to a boil to keep it velvety

Garnish and Serve:

Ladle the hot soup into bowls and top each serving with a generous sprinkle of shredded cheddar cheese and sliced green onions Serve immediately so the cheese melts perfectly

Save Pin

I find andouille sausage to be the soul of this soup with its smoky spicy punch Whenever I make this for my dad he always says it reminds him of road trips through Louisiana each bite feels like comfort and celebration

Storage Tips

This soup keeps well refrigerated in a sealed container for up to four days The flavors deepen overnight making leftovers even more delicious Reheat gently over low heat and add a splash of broth or cream if it thickens too much

Ingredient Substitutions

No andouille sausage You can swap in smoked sausage kielbasa or even a mild chorizo For a vegetarian version use a plant-based sausage or just double up on the veggies If you do not have Yukon gold potatoes russets work but peel them thoroughly and watch for softness

Serving Suggestions

A big hunk of crusty bread or cornbread is always a win for dunking This soup pairs beautifully with a crisp green salad or even a side of garlicky sautéed greens Try topping with extra cheese or a dash of hot sauce for even more flavor

Save Pin

Cultural Context

Cajun potato soup is inspired by the comforting stews of Louisiana drawing on the French traditions of mirepoix with distinctly Southern ingredients like andouille sausage and bell pepper Bringing this together in a creamy American style has turned it into the perfect cross between classic potato soup and spicy gumbo

Commonly Asked Questions

→ What type of potatoes work best for this soup?

Yukon gold potatoes are ideal, as they offer a buttery flavor and creamy texture. Their consistency helps thicken the soup naturally.

→ How can I make the soup spicier?

Increase the amount of Cajun seasoning or add a pinch of cayenne pepper. Taste as you go to find your preferred spice level.

→ Can I use a different sausage?

Absolutely. Smoked sausage, kielbasa, chicken sausage, or plant-based options work well as flavorful alternatives.

→ How do I thicken the soup without using flour?

Blend a portion of the soup using an immersion blender before adding cream. This thickens the texture while retaining some chunkiness.

→ Why should I avoid boiling after adding cream?

Boiling can cause the cream to curdle, resulting in a grainy texture. Keep the heat low to maintain a smooth consistency.

→ Can this soup be made vegetarian?

Yes, use vegetable broth and your favorite plant-based sausage substitute for a satisfying meat-free version.