Cajun Potato Soup: Spicy Southern Classic
Want a soup that warms you right up? This creamy Cajun Potato Soup is pure comfort in a bowl. It’s creamy, spicy, and loaded with flavor. I make this all the time because it’s so easy and tastes amazing.
The potatoes get super creamy. The sausage adds that smoky kick. And those Cajun spices? They make everything pop!
You can whip this up on a busy weeknight. Or serve it when friends come over. Either way, everyone will ask for seconds. Trust me, this Cajun Potato Soup will become your new favorite. It’s that good!
Ingredients You’ll Need
This soup uses simple stuff you probably have at home. Check the recipe card below for exact amounts and the full list.
- Yukon Gold Potatoes: These get nice and creamy when you cook them and make the soup thick naturally.
- Andouille Sausage: This smoky sausage brings that real Louisiana taste and makes the soup super hearty and filling.
- Cajun Seasoning: This spice mix has paprika, cayenne, and garlic that give you all that heat and flavor.
- Heavy Cream: Rich cream makes everything smooth and velvety and calms down all those bold spices perfectly.
- Chicken Stock: Good stock adds tons of flavor and helps everything blend together into something really delicious.
- Yellow Onion: Sweet onion builds the flavor base and adds sweetness when you cook it down in the pot.
- Bell Pepper: Sweet pepper adds that classic Cajun taste and makes your soup look pretty with nice colors.
- Garlic Cloves: Fresh garlic makes everything taste savory and brings out the flavor in all the other ingredients, too.
How to Make Cajun Potato Soup
This soup is really easy to make. Just follow along, and you’ll have an amazing meal ready soon.
Step 1: Brown the Sausage
Get your Dutch oven hot and brown that sausage! Use 12 ounces of sliced andouille. Cook it for 6-8 minutes until it’s crispy and golden. Stir it now and then. Take the sausage out, but leave those yummy drippings in the pot.
Step 2: Sauté the Vegetables
Now cook your veggies in those drippings. Toss in 1 diced onion, 1 diced bell pepper, and 4 minced garlic cloves. Let them cook for 5 minutes over medium heat. They should get soft and smell amazing. Keep stirring them around.
Step 3: Add Potatoes and Seasonings
Time to add 2 pounds of diced potatoes and 2 tablespoons of Cajun seasoning. Stir everything together for about 1 minute. This toasts the spices and coats all those potatoes in flavor. Smells good already, doesn’t it?
Step 4: Pour in the Stock
Pour in 6 cups of chicken stock. Make sure it covers all the vegetables. Turn the heat up high and let it boil. Then lower it to medium-low. Let it simmer gently for 15-20 minutes until the potatoes are super tender.
Step 5: Blend for Creaminess
Now grab your immersion blender. Blend about half the soup right in the pot. This makes it creamy but keeps some chunky pieces. If you use a regular blender, be careful with that hot liquid!
Step 6: Add Cream and Sausage
Stir in 1 cup of heavy cream and add back your cooked sausage. Keep the heat low. Let everything simmer together for 5 minutes. The flavors will blend beautifully. Add salt and pepper to taste.
Step 7: Garnish and Serve
Top your soup with green onions, shredded cheddar, and bacon bits if you want. Ladle it into bowls while it’s hot. YUM! Serve it right away for the best taste.
Tips for the Best Cajun Potato Soup
- Use starchy potatoes like Yukon Gold or Russets because they make the soup naturally creamy and thick.
- Toast your spices in the pot first before adding liquid to make them taste richer and deeper.
- Adjust the heat by using more or less Cajun seasoning or tossing in some cayenne pepper.
- Leave it chunky by not blending too much, so you get a nice texture in every spoonful.
- Taste as you go and fix the seasonings because flavors change as everything cooks together.
Variations and Substitutions
Want to change things up? This soup is super flexible, and you can make it your own way.
- Try different meat like chicken sausage, shrimp, or turkey sausage if you want something a bit lighter.
- Make it veggie by skipping the sausage and using veggie stock instead, and add smoked paprika for smokiness.
- Use other potatoes, like red potatoes or even sweet potatoes, for a different taste and extra nutrition.
- Change the dairy by using half-and-half or coconut milk if you can’t have regular cream or want less fat.
Frequently Asked Questions
Can I make Cajun potato soup ahead of time?
Yes! Make it up to three days early and keep it in the fridge. When you reheat it, add a bit of stock if it’s too thick. Easy meal prep!
How do I store leftover soup?
Let it cool down first. Put it in containers with tight lids. Keep it in the fridge for up to four days, and it’ll still taste great.
Can I freeze Cajun potato soup?
Freeze it without the cream for up to three months. Thaw it in the fridge overnight. Then heat it up and stir in fresh cream before you eat it.
What should I serve with this soup?
Crusty bread, cornbread, or garlic toast are perfect for dipping. Add a simple salad or coleslaw on the side for something fresh and crunchy.
How can I make it spicier?
Add more Cajun seasoning or throw in cayenne pepper, hot sauce, or fresh jalapeños. Start small and taste as you go until it’s just right.
Can I use store-bought Cajun seasoning?
Absolutely! Brands like Tony Chachere’s or Slap Ya Mama work great. Just check how salty they are since some have more salt than others.
Is this soup gluten-free?
Yes! Just make sure your Cajun seasoning and sausage are gluten-free. Most andouille is fine, but always check the label to be safe.
How do I prevent the soup from curdling?
Add cream when the heat is low or off. Never let it boil after adding cream. Mix a little hot soup into the cream first to warm it up slowly.
Cajun Potato Soup
Ingredients
Method
- Brown sliced sausage in a Dutch oven over medium-high heat until crispy for 6-8 minutes, then remove and set aside.
- Cook diced onion, bell pepper, and minced garlic in sausage drippings for 5 minutes until softened and fragrant.
- Add diced potatoes and Cajun seasoning, stirring to coat vegetables in spices for 1 minute until aromatic.
- Pour chicken stock over vegetables, bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Blend half the soup in the pot with immersion blender for 1 minute until creamy but still chunky.
- Stir in heavy cream and reserved sausage, heating gently for 5 minutes without boiling to prevent curdling.
- Season the soup with salt and pepper to taste for 1 minute, adjusting spice levels as you prefer.
- Ladle hot soup into bowls and top with green onions, cheddar cheese, and bacon. ENJOY!!!
Notes
- Blend more potatoes or use less stock at the start if you want a thicker soup.
- Different brands of Cajun seasoning have different heat levels, so start with less and add more.
- Turkey or chicken sausage works great if you want something lighter but still tasty and filling.
- Soup gets thicker in the fridge overnight, so just add more stock when you reheat leftovers.
- Fresh thyme or parsley makes a great topping that adds bright, fresh flavor to your bowl.
