The Cajun potato soup is a perfect blend of southern comfort and your grandma’s cherished potato soup recipe. To add a spicy twist to the classic soup, whip up a batch of this easy Cajun potato soup. Similar to old-fashioned baked potato soup, this recipe is loaded with chunks of russet potatoes, plenty of cheese, and a splash of cream, but it’s elevated with spicy andouille sausage, colorful bell peppers, and a generous amount of Cajun seasoning.
Great for those who enjoy a bit of heat, this quick and easy soup will warm your soul throughout the entire season.
Ingredients for Cajun Potato Soup
- Andouille sausage: This spicy sausage is a staple in any Cajun-inspired dish.
- Bell pepper: Adds color and sweetness to the creamy potato soup.
- Cajun seasoning: This convenient spice blend adds instant heat and Cajun flavor. You can use store-bought or make your own Cajun seasoning.
- Heavy whipping cream: A splash of heavy cream is the secret to making any soup rich and indulgent.
- Russet potatoes: We prefer russet potatoes for this soup. Their high starch and low moisture content help thicken the soup without losing their shape.
Instructions for Making Cajun Potato Soup
- Brown the sausage: In a Dutch oven or heavy-bottomed stockpot over medium-high heat, add the sliced sausage and cook for 2–3 minutes until they brown on the edges. Remove and set aside on a plate.
- Sauté the vegetables: Reduce the heat to medium, add the olive oil, garlic, and crushed red pepper flakes. Cook for 1 minute until fragrant, then add the butter, onions, celery, and bell pepper. Cook until the vegetables soften, about 5-7 minutes.
- Add broth, spices, and potatoes: Pour in the chicken broth (store-bought or homemade) and add Cajun seasoning, salt, paprika, and cubed potatoes. Bring the soup to a boil, then reduce to a simmer and cook for 15-18 minutes until the potatoes are fork-tender.
- Make it creamy: Reduce the heat to low, pour in the heavy cream, and add the Parmesan and cheddar cheese. Stir until the cheese has melted and the soup is smooth and creamy.
- Finish with sausage and parsley: Return the sausage to the pot and stir in the parsley. Cook the creamy soup for 5 minutes and then ladle into bowls. Serve hot, garnished with additional parsley. Enjoy!
Tips for Cajun Potato Soup
- Storage: Leftovers of this soup can be refrigerated in an airtight container for 3-4 days. To reheat, warm gently on the stovetop, stirring occasionally until heated through.
- Freezing: Soups containing dairy might not freeze well as they can separate and curdle upon thawing and reheating. If planning to freeze leftovers, cool the soup and freeze it after step 3. Finish the soup, adding remaining ingredients upon reheating.
