I love my Cajun Potato Soup, so I had to make a creamy version, too. This one has tender potatoes, smoky andouille sausage, homemade Cajun seasoning, and plenty of creamy goodness in every bite.
It’s cozy, hearty, and just the kind of soup I want on a chilly day. Cream cheese and cheddar make the broth rich and creamy, while the Cajun seasoning and sausage bring plenty of flavor. For more comforting soups, check out my Easy Fall Soup Recipes, too!
Ingredients & Substitutions
- Andouille sausage: Andouille gives the soup a smoky, spicy flavor. You can use another smoked sausage, like kielbasa, if preferred.
- Vegetables: Onion, celery, and red bell pepper add flavor and texture to the soup. You can use a yellow or green bell pepper in place of the red.
- Garlic: Fresh minced garlic gives the best flavor, but jarred minced garlic works, too.
- Butter and flour: These make a simple roux that helps thicken the soup. I recommend unsalted butter so you can control the salt.
- Cajun seasoning: I used my homemade Cajun seasoning. Store-bought Cajun seasoning can also be used.
- Cayenne pepper: Adds extra heat. Use more or less to taste, or leave it out for a milder soup.
- Chicken broth: Use regular chicken broth for the best flavor. Vegetable broth can be used if needed.
- Russet potatoes: Russets work well because they become tender and help thicken the soup. Yukon Gold potatoes are another good option.
- Heavy whipping cream: Adds richness and creaminess. You can use half-and-half for a lighter soup, although it will not be quite as rich.
- Cream cheese: Makes the soup extra creamy. Use full-fat cream cheese for the smoothest texture.
- Mild cheddar cheese: Melts into the soup for an even more creamy, cheesy flavor. Sharp cheddar can be used if you prefer a stronger cheese flavor.
- Parsley: Adds a fresh finish and is optional for serving.
Tips for the Best Creamy Cajun Potato Soup
- Brown the sausage well. Let the andouille get nicely browned before removing it from the pot. Those browned bits left behind add extra flavor to the soup.
- Cut the potatoes evenly. Try to cut them into similar-sized pieces so they cook at the same rate.
- Add the broth slowly. Pour it in while stirring to help the flour blend smoothly into the liquid and prevent lumps.
- Don’t rush the potatoes. Let them simmer until fork-tender before adding the cream and cheese. You want the potatoes cooked through but not falling apart.
- Add the dairy at the end. Once the cream, cream cheese, and cheddar are added, keep the soup at a gentle simmer rather than letting it boil. This helps keep the soup smooth and creamy.
- Taste before adding more salt. Andouille sausage, Cajun seasoning, chicken broth, and cheese can all add salt, so taste the finished soup before adjusting the seasoning.
FAQs
Can I use a different sausage?
Yes! Andouille sausage gives the soup a smoky, spicy flavor, but you can use kielbasa or another smoked sausage if you prefer. Keep in mind that the flavor and heat will vary depending on the sausage you use.
Can I make this soup less spicy?
Yes. For a milder soup, reduce or leave out the cayenne pepper. You can also use a mild smoked sausage instead of andouille. The homemade Cajun seasoning will still give the soup plenty of flavor.
Can I use a different type of potato?
Yes. Russet potatoes work well because they become tender and help thicken the soup. Yukon Gold potatoes are also a good choice and will hold their shape nicely.
Can I freeze creamy Cajun potato soup?
I don’t recommend freezing this soup because the cream, cream cheese, and cheddar can separate when thawed and reheated. The texture is best when enjoyed fresh.
How to Store Creamy Cajun Potato Soup
Refrigerator: Let the soup cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low to medium heat, stirring often. You can also reheat individual servings in the microwave. If the soup has thickened in the refrigerator, add a splash of chicken broth or cream to loosen it.
Freezer: I don’t recommend freezing this soup. The dairy ingredients can separate when thawed, which may change the creamy texture.
Creamy Cajun Potato Soup
Ingredients
Sausage
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
- 1 large onion, diced
- ½ cup diced celery
- ½ red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
Soup
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, or to taste
- 4 cups (32 ounces) chicken broth
- 4 large russet potatoes, peeled, cubed
- 1 cup (238 g) heavy whipping cream
- 4 ounces cream cheese
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
Sausage
- In a large pot over medium heat, heat the oil. Add the sliced sausage and cook until browned, about 3 to 4 minutes. Remove the sausage from the pot and set aside.
Vegetables
- To the same pot, add the onion, celery, and bell pepper. Cook until the vegetables have softened, about 5 to 8 minutes. Add the garlic and cook for 1 more minute.
Soup
- Add the butter and let it melt. Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Add the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Add the potatoes and bring the soup to a simmer. Cook for 20 to 25 minutes, or until the potatoes are fork-tender.
- Return the sausage to the pot. Stir in the heavy cream and cream cheese until the cream cheese has melted and the soup is smooth.
- Add the shredded cheddar cheese and stir until melted. Simmer for 3 to 5 minutes more, or until the soup is heated through and creamy.
- Garnish with fresh parsley and serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
