This Cajun Potato Soup is the perfect balance between creamy comfort and fiery flavor. It’s loaded with tender potatoes, smoky sausage, and the bold Cajun spices we all crave when the weather turns cool. Thick and satisfying, this soup is a southern-inspired twist on classic potato chowder, and every spoonful delivers that cozy, spicy bite. It’s simple enough for a weeknight and crowd-pleasing enough for game day. If you’ve tried our Loaded Potato Soup, think of this as its feisty cousin.
Table of Contents
Why You’ll Love This Recipe
What makes this Cajun Potato Soup stand out? First, it’s incredibly flavorful without being complicated. The base is creamy and rich, yet it doesn’t feel heavy. Andouille sausage brings the heat and that signature smoky punch, while the potatoes add a soft, pillowy bite. It comes together in about 40 minutes and uses mostly pantry staples. Whether you’re new to Cajun food or a spice fan, this dish is a guaranteed hit. And for days when you’re craving creamy comfort without the kick, our Creamy Vegetable Soup is a great alternative.
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Cajun Potato Soup
This creamy Cajun Potato Soup combines tender potatoes, smoky sausage, and bold Cajun spices for a soul-warming, comforting meal.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
5 cups Yukon gold potatoes, peeled and diced
1 lb Andouille sausage (or turkey/chicken sausage), sliced
1 large yellow onion, chopped
4 garlic cloves, minced
2 tablespoons Cajun seasoning
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
Salt & pepper, to taste
Chopped green onions, for garnish (optional)
Instructions
1. In a large pot or Dutch oven, cook sliced sausage over medium heat until browned. Remove and set aside.
2. Add butter to the pot. Sauté chopped onion and garlic for 5 minutes until softened.
3. Sprinkle flour and stir for 1 minute to create a light roux.
4. Slowly pour in chicken broth, stirring constantly. Add diced potatoes and Cajun seasoning.
5. Bring to a simmer and cook uncovered for 20 minutes until potatoes are fork-tender.
6. Return sausage to the pot and stir in heavy cream. Simmer 5 more minutes.
7. Adjust salt and pepper to taste. Serve hot, garnished with green onions if desired.
Notes
For a dairy-free version, use coconut cream instead of heavy cream.
To make it vegetarian, omit sausage and use smoked paprika for flavor.
You can blend half the soup for a thicker texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Ingredients
These are the simple ingredients you’ll need to build layers of bold Cajun flavor:
| Ingredient | Amount |
|---|---|
| Yukon gold potatoes, peeled and diced | 5 cups |
| Andouille sausage, sliced | 1 lb |
| Yellow onion, chopped | 1 large |
| Garlic cloves, minced | 4 |
| Cajun seasoning | 2 tablespoons |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Salt & pepper | To taste |
| Chopped green onions (optional) | For garnish |
For a lighter base, you can replace heavy cream with half and half. And if you want a vegetarian version, skip the sausage and try smoked paprika for flavor like in our Broccoli Cheddar Soup.
How to Make Cajun Potato Soup
Making this soup is all about layering flavor. Here’s how to do it:
- Step 1: Brown the sausage
In a large Dutch oven, cook the sausage over medium heat until browned. Remove and set aside. - Step 2: Build the base
In the same pot, melt butter. Add onion and garlic. Cook until soft, about 5 minutes. Sprinkle flour and stir for 1 minute to make a light roux. - Step 3: Simmer the soup
Slowly add the chicken broth while stirring. Add potatoes and Cajun seasoning. Simmer uncovered for 20 minutes or until potatoes are tender. - Step 4: Add sausage and cream
Return the sausage to the pot and stir in heavy cream. Let it heat through another 5 minutes. Season with salt and pepper. - Step 5: Serve and garnish
Top with chopped green onions and serve hot.
If you like this style of slow-simmered comfort, you’ll enjoy our CrockPot Crack Potato Soup, too.
Tips and Variations
Control the spice
Cajun seasoning varies, so taste as you go. Start with 1 tablespoon and increase if you like heat.
Make it chunkier or smoother
You can partially blend the soup for a thicker consistency or mash a few potatoes with a spoon for texture control.
Add vegetables
Bell peppers, corn, or celery can be added after the onions to boost volume and nutrition.
Use leftovers
Have leftover rotisserie chicken? Toss it in instead of sausage for a slightly different take, just like we do in our Potato and Chicken Casserole.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! It stores beautifully in the fridge for up to 4 days. Reheat gently and add a splash of broth if it thickens too much.
Does this soup freeze well?
It can be frozen, but dairy may separate slightly. For best results, freeze before adding cream and stir it in when reheating.
What can I serve with Cajun Potato Soup?
Warm cornbread, crusty bread, or a simple green salad make great sides. Or pair it with our Creamy Roasted Garlic Tomato Soup for a two-soup dinner!
Can I use a different type of sausage?
Absolutely. smoked turkey sausage works well, but adjust the seasoning since these have different spice levels.
Final Thoughts
If you’re after a soul-warming soup that’s creamy, spicy, and comforting, this Cajun Potato Soup checks every box. It’s quick to make, deeply satisfying, and full of bold southern flavor. Keep it mild or turn up the heat, either way, it’s a recipe you’ll come back to again and again. Just like every spoonful says: that’s Dailycious.
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