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 110 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
    This is now a staple in our kitchen! We’ve made it over 10 times and plan to make it many many more times. We usually change a couple small things about it but all good recipes are ment to be made your own!!

  2. 5 stars
    This soup is DELICIOUS!! It is much better the 2nd day, because the Andouille has had a chance to really soak in the taters. You want this soup thick. I tripled the recipe and for some reason it ended up a bit soupy and it didn’t taste as good as the first time I made it. DON’T mess the recipe. It’s perfect. Oh yeah, I did add more sausage, only because I wanted a bite of sausage in every spoonful. Kudos to the original author of this recipe.

  3. 4 stars
    I will make this agian for sure it was delish. Next time we’re adding crawfish! I’ll probably also add more peppers they were delish

  4. 5 stars
    This is a very good soup! The heat is not overpowering and it brings depth to the flavor. I only had red potatoes on hand and they were ready in about 20 minutes. I will definitely be making this again!

  5. I have a condition where I have to be very careful with my sodium. Is it possible to get rid of the grease or the pan that the sausage was cooked in to cut down on the sodium and not ruin the flavor of the soup.

  6. 5 stars
    Hi Amanda,

    I am a 31 year old city girl, who recently moved to the Midwest. Huge culture shock to say the least. Anyways, one thing I needed to learn how to do was cook. Being raised in city life and living there as an adult, we always ordered in or went out – so I was never taught to cook.

    I have successfully made this recipe several of times for my new friends, their kiddos and my own family over the holidays during my visit. Every single person was impressed. Just came here to say thank you for posting your recipes, and know that there is a city woman becoming a homestead woman by the help of your blog!!! Thanks Amanda!

  7. 5 stars
    I really loved this soup! The spices were very flavorful and just right. Although, I didn’t use the andouille sausage(wasn’t available in my small town) the German sausage I did use was very good. We like our potato soup cheesy so I add a small amount of Velvetta. Will definitely be making this again!

  8. 5 stars
    Made this tonight with ingredients exactly as written. Only thing I did differently was to take a portion of the soup and blend it in a blender to thicken up the soup just a little. Soup was excellent and this will go into my regular soup rotation!

  9. The was fantastic. I made half the recipe bc it’s just two of us but I wish I had made the full recipe. I only have leftovers for just one of us tomorrow. My only regret. Will be making this again and again!

  10. 5 stars
    Made this tonight and it was so tasty – it had a tangy taste to it which was delightful.

    Paired it with toasted homemade sourdough bread!

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