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A creamy bowl of homemade Cajun Potato Soup is shown as the featured image.
Lady Maria

BEST CAJUN POTATO SOUP

This Cajun Potato Soup recipe delivers a creamy, flavorful experience with a spicy kick. It combines the comforting nature of potato soup with the bold flavors of Cajun cuisine, featuring andouille sausage and the 'holy trinity' of onions, bell peppers, and celery.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds potatoes, peeled and cubed
  • 1 pound andouille sausage, sliced or diced
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2 stalks celery, chopped
  • 2-3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2-3 tablespoons Cajun seasoning
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional garnishes: shredded cheddar cheese, chopped green onions, sour cream, hot sauce

Equipment

  • large pot or Dutch oven
  • knife
  • Cutting board
  • measuring cups and spoons
  • Potato peeler
  • Potato masher or Immersion blender (optional)
  • Ladle
  • Bowls

Method
 

  1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
  2. Add the andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
  3. Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  6. For a smoother soup, use an immersion blender to partially blend the soup. Leave some chunks for texture (optional).
  7. Stir in the heavy cream and Cajun seasoning. Season with salt and pepper to taste.
  8. Return the cooked sausage to the pot. Heat through.
  9. Simmer the soup for another 5-10 minutes, allowing the flavors to meld together. Be careful not to boil the soup after adding the cream.
  10. Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, chopped green onions, sour cream, or a dash of hot sauce. Enjoy!

Notes

Cajun seasoning can vary in spice level, so start with a smaller amount and adjust to your preference. Andouille sausage is the most authentic choice, but kielbasa or smoked sausage can be substituted. For a vegetarian option, omit the sausage and use vegetable broth. This soup is even better the next day and can be stored in the refrigerator for up to 3 days. Potato soup doesn't always freeze well, but using Yukon Gold potatoes can help maintain texture. Customize with toppings like crispy bacon bits or guacamole.