why make this recipe
This soup gives warm, bold flavors with simple steps and common ingredients. It is spicy, creamy, and filling. If you like hearty bowls, also try this cheesy smashed potatoes for a side that pairs well.
introduction
This Cajun Potato Soup mixes potatoes, sausage, and spices for a quick, cozy meal. It cooks in one pot and fills the house with good smells. For another smooth, comforting soup, you might like this creamy celery potato mushroom soup with pasta.
how to make Cajun Potato Soup
Start by browning the sausage, then cook the vegetables and spices, add potatoes and broth, and simmer until the potatoes are soft. Finish with cream and cheese for a rich texture. If you want a meaty twist, look at this creamy Italian sausage potato soup for a similar idea.
Ingredients :
1 tablespoon vegetable oil, 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds, 1 large onion, diced (about 1 cup), ½ cup diced celery (about 1 rib), ½ red bell pepper, seeded, diced, 2 teaspoons garlic, minced, 1 teaspoon Cajun seasoning, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, 4 cups (960 g) chicken broth, 4 large russet potatoes, peeled, cubed, ½ cup (119 g) heavy whipping cream, 1 cup (113 g) mild cheddar cheese, shredded, Parsley, chopped for garnish
Directions :
- Heat the oil in a large pot over medium heat. Add the andouille sausage and brown for 3–4 minutes. Remove sausage and set aside.
- In the same pot, add the onion, celery, and red bell pepper. Cook 5–6 minutes until soft.
- Add the garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne. Stir and cook 1 minute until fragrant.
- Add the cubed potatoes and chicken broth. Bring to a boil, then lower heat and simmer 15–20 minutes until potatoes are very tender.
- Use a potato masher or spoon to smash some potatoes in the pot. This makes the soup thicker while leaving some chunks.
- Stir in the heavy cream and shredded cheddar. Cook 2–3 minutes until the cheese melts and soup is hot.
- Add the browned sausage back to the pot and heat for 2 minutes. Taste and add more salt or Cajun seasoning if needed.
- Serve hot and sprinkle chopped parsley on top.
how to serve Cajun Potato Soup
Ladle the soup into bowls and top with extra cheddar and parsley. Serve with crusty bread or a simple salad. A side of buttered bread soaks up the sauce well.
how to store Cajun Potato Soup
Cool the soup to room temperature before storing. Put it in airtight containers and keep in the fridge for up to 3 days. For longer storage, freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Cajun Potato Soup
- Use a mix of mashed and whole potato pieces for a creamy, chunky texture.
- Brown the sausage well for more flavor.
- Add cream last and heat gently to avoid curdling.
- If you want less heat, skip the cayenne or reduce the Cajun seasoning.
- For another warm, healthy option on cold days, try this butternut squash lentil soup.
variation (if any)
- Make it vegetarian: skip sausage and use vegetable broth; add smoked paprika for a smoky taste.
- Make it thicker: mash more potatoes or add a spoon of cornstarch mixed with cold water.
- Make it creamier: add more heavy cream or a dollop of sour cream when serving.
FAQs
Q: Can I use a different sausage?
A: Yes. Smoked sausage or kielbasa works well. Cook it the same way.
Q: Can I use milk instead of heavy cream?
A: You can, but the soup will be less rich. Use whole milk and warm it slowly.
Q: Can I make this in a slow cooker?
A: Yes. Brown the sausage and sauté the vegetables first, then add all to the slow cooker with potatoes and broth. Cook on low 4–6 hours.
Q: How do I make the soup less spicy?
A: Reduce or skip the cayenne and use less Cajun seasoning. Taste and add more if you want heat.
Conclusion
For a tested version of this dish and more tips, see the full Cajun Potato Soup Recipe on The Kitchn.
Cajun Potato Soup
Ingredients
Method
- Heat the oil in a large pot over medium heat. Add the andouille sausage and brown for 3–4 minutes. Remove sausage and set aside.
- In the same pot, add the onion, celery, and red bell pepper. Cook for 5–6 minutes until soft.
- Add the garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne. Stir and cook for 1 minute until fragrant.
- Add the cubed potatoes and chicken broth. Bring to a boil, then lower heat and simmer for 15–20 minutes until potatoes are very tender.
- Use a potato masher or spoon to smash some potatoes in the pot for a thicker soup while leaving some chunks.
- Stir in the heavy cream and shredded cheddar. Cook for 2–3 minutes until the cheese melts and the soup is hot.
- Add the browned sausage back to the pot and heat for 2 minutes. Taste and add more salt or Cajun seasoning if needed.
- Ladle the soup into bowls and top with extra cheddar and parsley. Serve with crusty bread or a simple salad.
- Cool the soup to room temperature before storing in airtight containers and keep in the fridge for up to 3 days. For longer storage, freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.