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.

Cajun Potato Soup in a Pot on a Dark Table from Overhead with Bread.

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!

Steps for Making a Cajun Potato Soup in a Skillet Over Heat.

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.

Ladeling Soup into a Bowl.

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.

Two Bowls of Cajun Potato Soup with Fresh Bread on a Dark Table from overhead.

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 in a Pot on a Dark Table from Overhead with Bread.
4.99 from 111 votes

Cajun Potato Soup

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.



  • 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



  • 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.


  • 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.


  • 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.


Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


This is the perfect fall soup! It is a rich and hearty soup, with a smooth texture and a spicy kick at the end, just the way I like it! Comfort food at its finest!


This soup is so good! In fact, I took some home and reheated it for supper, and it was just as delicious! I like the spiciness that the soup has, so be aware that it does have a kick to it!


Such a flavorful soup! I loved this, and the slight kick from the andouille, cajun seasoning, and cayenne is fantastic!


This is such an interesting soup! It has hearty potatoes, kielbasa, and veggies, along with a salty, spicy, light broth!


So good. The cajun flavor complements the sausage and potatoes nicely! The broth is creamy without feeling too heavy.


Lovely twist on a potato soup. I really liked the flavor the cajun seasoning brought and the cheese stirred in at the end makes it extra creamy and delicious.

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Reader Comments

  1. 5 stars
    In Baton Rouge, LA and this was terrific! About to watch the LSU vs. Bama game and it was the perfect dish. We used Manda sausage. YUM! My lips are still tingling.

  2. I like to make large batches of soups and freeze them. I live alone and it’s too hard to cook for one. Does this soup freeze well?

  3. 4 stars
    Thanks for Cajun Potato Soup,recipe I made this,and it was delicious! But I have got to confess,I am a recipe tweeker so I added a pound of peeled and deveined shrimp about 5 mins.before it finished.(Raw shrimp)just for a little bit more Cajun. I must say,It was delicious both ways! Again thank you.

  4. 5 stars
    Made this tonight. Doubled the recipe and we added corn. Made the homemade Cajun seasoning. Soup came out delicious. I would make this soup again.

  5. 5 stars
    My hubby found this recipe and I wasn’t sure at first, but HOLY CRAP- it’s so amazingly delicious!!! Used Cajun style andouille sausage. Served baguette on side. Def adding this to our dinner rotation!!

  6. I appreciate that there are options for those of us that don’t like it as spicy as our Chili Heads. Sounds delicious. We are having a cold rainy spell and I will make it very soon. Thanks for the recipe

  7. 5 stars
    I’m from New Orleans, I like trying someone else’s Cajun cooking.My daughter made a pot of potato soup not too long ago, but with bacon and of course all the good Cajun seasoning now I am going to have it with sausage thank you.

  8. 5 stars
    This soup is absolutely amazing! I made it a couple weeks ago using carrots instead of celery, cuz that’s what I had at home and Alaskan Reindeer Sausage instead of the andouille. I took the time to make the Cajun seasoning and wow! Love it! I’ll be making this soup many times in the future. Both my husband and I LOVE it!!

  9. I found this recipe online last week and tried it, and everyone loved it. My wife said that it would be good if you substitute the potatoes with zucchini squash, so I did tonight and it turned out amazing. I not trying to take away from your recipe because we loved it as well. Just thought I would share it with you.

  10. This recipe looks absolutely delicious I wish somebody would put one up of this regular potato soup but this one looks good too thank you for sharing

    1. 5 stars
      I am lactose intolerant and when a recipe calls for cream, I use coconut cream, no it does not taste like coconut. Most people do not even know or can tell, they even make a lactose free or coconut condensed milk.

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