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Bowl of Creamy Cajun Potato Soup on a wooden table with red bell pepper from overhead.
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Creamy Cajun Potato Soup

This creamy Cajun potato soup is a hearty one-pot meal loaded with tender potatoes, smoky andouille sausage, homemade Cajun seasoning, and lots of cheesy, creamy goodness. It’s cozy, flavorful, and has just the right amount of kick!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Main Course, Soup
Keyword: Creamy Cajun Potato Soup
Servings: 6 people
Calories: 674kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1portion | Calories: 674kcal