Warm, creamy, and packed with bold flavors, this Spicy Cajun Sausage Potato Soup is the perfect weeknight dinner for anyone craving comfort with a kick. Tender russet potatoes, savory ground pork sausage, and smoky andouille come together in a lightly spiced, cheesy broth that’s satisfying in every spoonful. Inspired by my popular Cajun Potato Soup, this version turns up the heat for spice lovers. For even more cozy fall soups, check out all of my Easy Fall Soup Recipes!
Ingredients & Substitutions
- Ground Pork Sausage: Adds rich, savory flavor. You can substitute mild or spicy breakfast sausage if you prefer, but adjust the Cajun seasoning accordingly.
- Andouille Sausage: Provides smokiness and a Cajun kick. Kielbasa or smoked sausage can be used in a pinch, though the flavor will be slightly different.
- Butter: Adds richness when sautéing vegetables. You can substitute olive oil for a lighter version.
- Onion, Celery, Carrot: These classic vegetables form the soup’s flavor base. You can add bell peppers for extra color or swap in shallots for a milder flavor.
- Garlic: Fresh minced garlic gives depth. Garlic powder could work, but fresh is best.
- Cajun Seasoning & Cayenne: The heart of the spice. Adjust cayenne to taste if you prefer mild or extra heat.
- Russet Potatoes: Starchy potatoes give the soup a creamy texture as they cook down. Yukon Golds can be used for a slightly buttery flavor.
- Chicken Broth: Use low-sodium chicken broth if you want more control over seasoning, or substitute vegetable broth for a lighter option.
- Heavy Cream: Adds richness and smoothness. Half-and-half can be used for a lighter version.
- Cheddar Cheese: Mild cheddar melts beautifully. Pepper Jack can be added for extra spice.
FAQs
Can I make this soup less spicy?
Yes! Reduce or omit the cayenne pepper and use a mild Cajun seasoning. You can also use mild sausage if you want a gentle kick without losing flavor.
Can I make this ahead of time?
Absolutely. The soup tastes even better the next day as the flavors develop and blend. Reheat gently on the stovetop and add a splash of cream or broth if needed.
Can I add other vegetables?
Yes! Bell peppers, corn, or even spinach can be added. Just fold them in toward the end of cooking to keep them tender but not mushy.
Serving Ideas
- Pair with crusty bread (French baguette) or homemade cornbread to soak up every bit of cheesy, spicy broth.
- Top with extra shredded cheese or a dollop of sour cream for a creamy finish.
- Serve alongside a simple side salad for a balanced weeknight meal.
How To Store Spicy Cajun Sausage Potato Soup
Refrigerator: Keep in an airtight container for up to 4 days. Reheat gently on the stovetop.
Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator, then reheat gently, adding extra broth if needed to maintain a creamy texture.
Spicy Cajun Sausage Potato Soup
Ingredients
- ½ pound ground pork sausage
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 ribs celery, diced
- 1 large carrot, diced
- 2 teaspoons garlic, minced
- 2 teaspoons Cajun seasoning
- ½ teaspoon cayenne pepper
- 2 pounds (about 4 medium) russet potatoes, peeled, cubed
- 4 cups (32 ounces / 960 g) chicken broth
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mild cheddar cheese, shredded
- salt and pepper, to taste
- parsley, chopped for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the ground pork sausage, breaking it apart with a spoon, until browned and cooked through, 5-7 minutes. Transfer to a plate and set aside.
- Add the sliced andouille sausage to the pot and cook until browned on the edges, about 3 minutes. Transfer to the plate with the pork sausage.
- In the same pot, reduce heat to medium and melt the butter. Add onion, celery, and carrot. Cook until softened, 5-6 minutes.
- Stir in garlic, Cajun seasoning, and cayenne; cook for one more minute.
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 15-20 minutes.
- Return the sausage mixture to the pot and add 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?
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What the Test Kitchen had to say about this recipe:
Autumn
This is pure comfort in a bowl, especially if you like spice! I loved this!
Elizabeth
This soup will definitely warm you up! I love this spiced up version.
Stephanie
This soup is cheesy, spicy, and filling. I loved it.
Bella
Loved how creamy and hearty this soup is! The andouille adds a smoky flavor that makes every bite so satisfying. Perfect for a chilly weeknight.
