Cajun Potato Soup is made with andouille sausage, potatoes, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a spicy, creamy, and comforting soup! It’s perfect for those looking to satisfy their taste buds with a zesty Cajun twist on a classic potato soup.
Ingredients & Substitutions
Andouille Sausage: Andouille is a spicy, smoked pork sausage that is often used in Cajun and Creole cuisine. It is usually precooked, so you just need to heat it up and brown it (if preferred) before adding it to recipes like this one. Kielbasa, smoked bratwurst, or another kind of smoked sausage can be used as a substitute. But, they may not have the same level of spiciness as Andouille.
Cajun Seasoning: If you don’t have any, make your own Cajun seasoning with seasonings you probably already have on hand! Salt, black pepper, paprika, and cayenne pepper are also added to the soup. For more of a kick, add more cayenne pepper and Cajun seasoning.
Chicken Broth: Chicken broth is the liquid base for the soup. You could substitute chicken stock, but you may want to adjust the amount of salt added.
Potatoes: I prefer russet potatoes in this soup for their texture and flavor-absorbing capabilities. However, you could substitute Yukon gold, red potatoes, or potatoes you have on hand. Peel and cube the potatoes before adding them to the soup.
Cheese: Mild cheddar cheese is added to the soup, melting to create a rich, cheesy undertone. If preferred, you could serve the soup with cheese on the side, letting guests add as much (or as little) as they prefer. Taste testers loved the soup both ways!
Is Cajun Potato Soup Spicy?
Cajun potato soup does have a kick to it, for sure. Cajun cuisine is characterized by the use of a variety of spices and seasonings that can impart heat and flavor to dishes. If you prefer a milder version, you can reduce the amount of spicy ingredients (Cajun seasoning, cayenne pepper, andouille sausage) or adjust the recipe to your taste.
Storing & Reheating Cajun Potato Soup
To store Cajun Potato Soup, first, let the soup come to room temperature. Next, store the soup in an airtight container. For easy-to-grab meals, store the soup in individual-sized portions. Store in the refrigerator for up to 3-4 days. Reheat the soup in the microwave or in a saucepan on the stovetop.
Can I Freeze Cajun Potato Soup?
Sure! For longer storage, freeze the soup. First, let the soup cool to room temperature. Next, store the soup in freezer-safe containers, leaving some space at the top for expansion. It will last in the freezer for up to 2-3 months. When ready to enjoy, let the soup thaw in the refrigerator before reheating.
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 (about 1 cup)
- ½ cup diced celery, about 1 rib
- ½ red bell pepper, seeded, diced
- 2 teaspoons garlic, minced
Soup
- 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
Instructions
Sausage
- To a large pot and over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes. Remove the sausage from the pan and set aside on a plate or in a bowl while you prepare the rest of the soup.
Vegetables
- To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 more minute.
Soup
- To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce heat. Simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Return the sausage to the pot and add in heavy cream and shredded cheese. Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.
- Garnish with parsley. Serve warm.
Video
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Here me out…
This soup is ALWAYS a superstar! But, where I live, andouille sausage is not readily available and I can’t just run and pick some up when I need it. Last time I made this, I was out of the sausage so on a whim I substituted ground breakfast sausage, mild, no maple or other flavored junk. It was so delicious that everyone now prefers the breakfast sausage version instead!
Additionally, we don’t do spicy of any kind unless it’s on the side so I don’t use cayenne pepper either and it’s still amazing! We have lived this recipe for a while, thank you!
Love it! Thanks for sharing, Rebekah!
Love the soup but wish I could watch you make
I am giving you a 5 star with this dish!! Wish you had a why to watch cuz that makes it easier