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Cajun Potato Soup

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This Cajun Potato Soup is a rich, creamy, and spicy Southern classic made with smoky andouille sausage, tender russet potatoes, the Cajun “holy trinity” of vegetables, and just the right amount of heat from Cajun seasoning.

Ingredients

Scale

Sausage

1 tablespoon vegetable oil

1 (13.5 oz) ring andouille sausage, sliced into ¼-inch rounds (or turkey sausage)

Vegetables

1 large onion, diced (about 1 cup)

½ cup diced celery (about 1 rib)

½ red bell pepper, seeded and diced

2 teaspoons garlic, minced

Soup Base

1 teaspoon Cajun seasoning

½ teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon paprika

¼ teaspoon cayenne pepper (adjust to taste)

4 cups (960g) low-sodium chicken broth

4 large russet potatoes, peeled and cubed

Finishers

½ cup (119g) heavy whipping cream

1 cup (113g) shredded mild cheddar cheese

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Brown the sausage

  • In a large heavy-bottomed pot, heat 1 tablespoon vegetable oil over medium heat.

  • Add the sliced andouille sausage and sauté for about 3–4 minutes, stirring occasionally, until browned and slightly crisp.

  • Remove sausage from the pot and set aside on a plate.

2. Sauté the vegetables

  • In the same pot, add 1 diced onion, ½ cup diced celery, and ½ diced red bell pepper.

  • Cook over medium heat until softened, about 5–8 minutes.

  • Add 2 teaspoons minced garlic and stir for 1 more minute until fragrant.

3. Add spices and broth

  • Sprinkle in 1 teaspoon Cajun seasoning, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, and ¼ tsp cayenne pepper.

  • Stir to coat the vegetables.

  • Pour in 4 cups chicken broth, then add cubed potatoes.

  • Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are fork-tender.

4. Return sausage and finish the soup

  • Add the cooked sausage back to the pot.

  • Stir in ½ cup heavy cream and 1 cup shredded cheddar cheese.

  • Simmer gently for 5 more minutes, stirring occasionally, until cheese is melted and soup is creamy.

5. Garnish and serve

  • Turn off the heat.

  • Ladle soup into bowls and top with fresh chopped parsley.

  • Serve hot with cornbread or crusty bread.

Notes

  • Sausage options: Use turkey or chicken sausage as a lighter alternative to andouille.

  • Adjust heat: Control spiciness by adjusting the amount of cayenne pepper.

  • Potato texture: For a thicker soup, mash a few potatoes with a spoon before adding cream.

  • Make-ahead tip: You can prepare the soup base ahead of time and add cream/cheese just before serving.

  • Storage: Keeps well in the fridge for up to 4 days. Best frozen before adding cream/cheese.

  • Reheating: Reheat on the stovetop over low heat. Avoid boiling after adding dairy.

  • Dietary modifications: Use plant-based sausage and non-dairy milk/cheese for a vegan version (note: this will alter flavor).

Find it online: https://claradelish.com/cajun-potato-soup/