introduction
This Cajun Potato Soup is warm, creamy, and a little spicy. It uses andouille sausage, potatoes, veggies, and cheese. The soup cooks in one pot and comes together fast. If you like creamy potato soups, try creamy celery potato mushroom soup for another simple idea.
why make this recipe
Make this recipe when you want a filling and easy meal. It uses simple pantry items and gives strong flavor from Cajun spices. The sausage adds protein and a smoky taste. This soup is great for cold nights and for feeding a small group. For another hearty option, see creamy Italian sausage potato soup.
how to make Cajun Potato Soup
Follow the steps below to cook this soup. Read the ingredients first and prep your vegetables and sausage. If you want to try different spice levels or swaps, you can look for ideas like anti-inflammatory turmeric chicken soup for how to change spices and broths.
Ingredients :
- andouille sausage
- potatoes
- vegetables (such as onions, bell peppers, and celery)
- Cajun spices
- heavy cream
- cheddar cheese
- salt
- pepper
- olive oil or butter
Directions :
- In a large pot, heat olive oil or butter over medium heat.
- Add diced andouille sausage and cook until browned.
- Stir in chopped onions, bell peppers, and celery, cooking until softened.
- Add diced potatoes and Cajun spices, stirring to coat.
- Pour in enough water or broth to cover the potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in heavy cream and cheddar cheese, mixing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese or green onions if desired.
how to serve Cajun Potato Soup
Serve the soup hot in bowls. Add extra shredded cheddar on top or sliced green onions. Offer crusty bread or crackers on the side to soak up the soup. A simple green salad fits well if you want a light side.
how to store Cajun Potato Soup
Let the soup cool to room temperature before storing. Put it in an airtight container. Keep in the fridge for up to 3–4 days. Reheat on the stove over low heat and stir often. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Cajun Potato Soup
- Cut potatoes to even sizes so they cook the same.
- Brown the sausage well for more flavor.
- Taste and add Cajun spice little by little so it does not get too hot.
- Use broth instead of water for a deeper taste.
- Serve with a side like balsamic roasted mushrooms with herby kale mashed potatoes for a fuller meal.
variation (if any)
- Make it cream-free: skip the heavy cream and use extra broth, then mash some potatoes in the pot for thickness.
- Add corn or cooked shredded chicken for more texture and protein.
- Use spicy sausage or a milder sausage to change the heat level.
- Swap cheddar for pepper jack for a spicier cheese note.
FAQs
Q: Can I make this soup in a slow cooker?
A: Yes. Brown the sausage first, then add all ingredients except cream and cheese. Cook on low 4–6 hours, then stir in cream and cheese at the end.
Q: Can I use frozen potatoes?
A: You can, but fresh diced potatoes give better texture. If using frozen, watch cooking time so they do not get too soft.
Q: Is this soup gluten-free?
A: It can be. Use gluten-free sausage and check that your broth and spices are gluten-free.
Q: Can I skip the sausage to make it vegetarian?
A: Yes. Skip the sausage and use vegetable broth. Add more veggies or beans for protein.
Conclusion
This Cajun Potato Soup is simple to make and full of flavor. For another tested version and extra tips, see the Cajun Potato Soup Recipe on The Kitchn.
Cajun Potato Soup
Ingredients
Method
- In a large pot, heat olive oil or butter over medium heat.
- Add diced andouille sausage and cook until browned.
- Stir in chopped onions, bell peppers, and celery, cooking until softened.
- Add diced potatoes and Cajun spices, stirring to coat.
- Pour in enough water or broth to cover the potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in heavy cream and cheddar cheese, mixing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese or green onions if desired.