introduction
Cajun Potato Soup is warm, spicy, and creamy. It uses potatoes, andouille sausage, and simple spices. This soup is easy to make for a weeknight meal or a cozy weekend. If you like rich potato soups, you may also enjoy this Crock Pot Crack Potato Soup for another comfort option.
why make this recipe
This recipe is quick and filling. You get protein from sausage and creaminess from potatoes and cream. The Cajun spices add a nice kick. It feeds a family and makes good leftovers.
how to make Cajun Potato Soup
Heat oil in a large pot over medium heat. Add sliced andouille sausage and brown for 3–4 minutes. Push sausage to the side. Add the diced onion, celery, and red bell pepper. Cook until the vegetables are soft, about 5 minutes. Stir in the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne. Cook one minute more.
Add chicken broth and peeled, cubed potatoes. Bring to a boil, then lower the heat. Simmer until the potatoes are tender, about 15–20 minutes. Use a potato masher to mash some of the potatoes in the pot for a thicker soup, leaving some pieces whole.
Stir in the heavy whipping cream and shredded cheddar cheese. Heat gently until the cheese melts and the soup is hot. Taste and adjust salt and pepper. Garnish with chopped parsley and serve.
For a milder version or extra creaminess, see this creamy alternative like the creamy chicken and potato soup for ideas on texture and flavor.
Ingredients :
- 1 tablespoon vegetable oil (Can substitute with olive oil or butter.)
- 1 ring andouille sausage, sliced into ¼-inch rounds (Smoked sausage or turkey sausage can be used as a substitute.)
- 1 large onion, diced (Approximately 1 cup.)
- ½ cup diced celery (About 1 rib.)
- ½ cup red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt (Adjust to taste.)
- ½ teaspoon black pepper (Adjust to taste.)
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (Adjust for heat preference.)
- 4 cups chicken broth (Can substitute with vegetable broth.)
- 4 large russet potatoes, peeled and cubed
- ½ cup heavy whipping cream (Can substitute with half-and-half or coconut milk for a lighter version.)
- 1 cup mild cheddar cheese, shredded (Can use any cheese like Monterey Jack.)
- Parsley, chopped (For garnish.)
Directions : Preparation, Cooking, Serving
Preparation:
- Peel and cube the potatoes. Dice the onion, celery, and red pepper. Slice the sausage and mince the garlic.
Cooking:
- Heat oil in a large pot over medium heat.
- Add sausage and brown 3–4 minutes.
- Add onion, celery, and red pepper. Cook 5 minutes until soft.
- Stir in garlic and spices. Cook 1 minute.
- Add chicken broth and potatoes. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
- Mash some potatoes for thickness. Stir in cream and cheese. Heat until cheese melts.
Serving:
- Ladle soup into bowls. Sprinkle chopped parsley on top. Serve hot with bread or crackers.
how to serve Cajun Potato Soup
Serve hot in deep bowls. Add extra cheese or chopped green onion on top. A crusty bread or a simple salad goes well. For a light meal, serve with crackers or cornbread.
how to store Cajun Potato Soup
Cool the soup to room temperature. Put it in airtight containers. Store in the fridge for up to 3–4 days. For longer storage, freeze up to 3 months. Thaw in the fridge and reheat on low, stirring so it heats evenly. You may need to add a splash of broth or cream when reheating.
tips to make Cajun Potato Soup
- Use russet potatoes for a creamy texture when they break down.
- Brown the sausage well for better flavor.
- Mash some potatoes in the pot to thicken the soup without cream.
- Adjust cayenne and Cajun seasoning to control heat.
- For a lighter soup, use half-and-half or coconut milk instead of heavy cream. Also try ideas from the ultimate creamy loaded potato soup for mix-ins and toppings.
variation (if any)
- Chicken and Potato: Add cooked shredded chicken for more protein.
- Veggie Version: Skip sausage and use smoked paprika and extra veggies.
- Dairy-Free: Use coconut milk instead of cream and omit cheese.
- Slow Cooker: Brown sausage and veggies, then add to slow cooker with potatoes and broth. Cook on low 4–6 hours.
FAQs
Q: Can I use a different sausage?
A: Yes. Smoked sausage or turkey sausage works well.
Q: Can I make this vegetarian?
A: Yes. Skip the sausage and use vegetable broth and smoked paprika for a smoky taste.
Q: How can I make the soup thicker?
A: Mash some potatoes in the pot or add a tablespoon of cornstarch mixed with cold water and stir in.
Q: Can I use frozen potatoes?
A: Fresh works best. Frozen may break down too much and change texture.
Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and freezes nicely. Reheat slowly and add a little broth if needed.
Cajun Potato Soup
Ingredients
Method
- Peel and cube the potatoes. Dice the onion, celery, and red pepper. Slice the sausage and mince the garlic.
- Heat oil in a large pot over medium heat.
- Add sausage and brown for 3–4 minutes.
- Add onion, celery, and red pepper. Cook for 5 minutes until soft.
- Stir in garlic and spices. Cook for 1 minute.
- Add chicken broth and potatoes. Bring to a boil, then lower the heat and simmer for 15–20 minutes until potatoes are tender.
- Mash some potatoes in the pot for thickness, leaving some pieces whole.
- Stir in heavy whipping cream and cheese, and heat gently until the cheese melts.
- Ladle soup into bowls. Sprinkle chopped parsley on top. Serve hot with bread or crackers.
