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A steaming bowl of creamy Cajun Potato Soup, ready to be enjoyed.
Lady Maria

Cajun Potato Soup Ultimate

This Cajun Potato Soup is a creamy and flavorful dish with a kick of smoky heat from Cajun spices and andouille sausage. It's a comforting and unforgettable soup that's perfect for a chilly day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cups chicken broth
  • 2 pounds russet potatoes, peeled and cubed
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste
  • 2 green onions, thinly sliced
  • Shredded cheddar cheese

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pot and set aside.
  3. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5-7 minutes.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  5. Add the cubed potatoes, Cajun seasoning, smoked paprika, and cayenne pepper (if using).
  6. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  7. Stir in the heavy cream and cooked sausage.
  8. Season with salt and pepper to taste.
  9. Heat through, being careful not to boil.
  10. Ladle the Cajun Potato Soup into bowls.
  11. Garnish with green onions and shredded cheddar cheese.
  12. Serve immediately and enjoy!

Notes

For a vegetarian option, swap the andouille for plant-based sausage or omit it altogether, adding a can of drained and rinsed black beans for extra protein and texture. For a richer flavor, use bacon grease instead of olive oil to sauté the vegetables. To make it thicker, mash some of the potatoes or use an immersion blender to partially blend the soup. Leftover soup can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Russet or Yukon Gold potatoes can be used.