This Cajun Potato Soup is a rich, hearty bowl of comfort that combines smoky sausage, creamy potatoes and melted cheddar in a perfectly spiced broth that'll warm you from the inside out.
For a milder bowl with serious restaurant credentials, try my copycat Outback potato soup next.
Is it just me, or does everything taste better when you throw "Cajun" in front of it? This potato soup is proof that Louisiana knows what it's doing when it comes to comfort food.
It's got absolutely everything I love in a hearty soup: smoky sausage, creamy potatoes and enough Cajun spice to keep things interesting.
The sausage is really important here, and andouille is a great option to keep things authentic. However, if you can't find it, kielbasa or any other smoked sausage will do the trick.
The soup is ready in under an hour, which makes it perfect for busy weeknights. I like to serve mine with crusty bread for dunking, but honestly, it's hearty enough on its own.
Why you'll love this Cajun potato soup
- It all cooks in one pot, which translates into minimal cleanup.
- The flavor actually gets better the next day, making it perfect for leftovers.
- You can easily adjust the spice level, so it works for both heat-lovers and spice-shy eaters.
What you'll need
Smoked sausage - This is what gives the soup its signature smoky flavor. Andouille is traditional for that Louisiana vibe, but kielbasa or any smoked sausage you like will work beautifully.
Butter - A couple of tablespoons help build a rich base when you're cooking the veggies.
Onion, celery and bell pepper - The holy trinity of Cajun cooking! These three create the flavor foundation for so many Louisiana dishes.
Cajun seasoning - Store-bought is totally fine here. Different brands vary in salt content, so taste as you go.
Flour - Just a few tablespoons to thicken the soup. Sprinkle it over the veggies and stir well to avoid lumps.
Chicken stock - Use whatever you have on hand. I usually go with low-sodium so I can control the salt level myself.
Potatoes - Yukon gold or russets both work great. Cut them into bite-sized cubes so they cook evenly.
Heavy cream and cheddar - These turn it from a regular soup into something special. The cream makes it velvety, and the sharp cheddar adds that perfect tangy finish.
Pro tip
Grate your own cheddar from a block instead of using pre-shredded if you can, because it melts way smoother!
How to make creamy Cajun potato soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Brown the sliced sausage in olive oil for 5 minutes, then remove and set aside.
Add butter to the same pot and sauté the onion, celery, red bell pepper, and garlic until softened.
Add the Cajun seasoning, oregano, and Worcestershire sauce, then sprinkle in the flour and stir for 1-2 minutes to cook out the raw flour taste.
Pour in the chicken stock while stirring to prevent lumps, bring to a boil, then add the potatoes and simmer for 15-20 minutes until tender.
Return the sausage to the pot, stir in the heavy cream and cheddar cheese until melted, then add parsley and season with salt and pepper before serving.
Substitutions and variations
- To make the soup lighter, swap the heavy cream for half-and-half or whole milk.
- You can use Monterey Jack or pepper jack instead of sharp cheddar - or use your favorite mix!
- Spice it up a bit by adding a diced jalapeño with the veggies or a dash of hot sauce at the end.
Helpful tips
- Simmer the soup gently, not a rolling boil, or your potatoes might break apart and make the soup mushy.
- If your soup seems too thick, thin it with a splash of stock or milk.
- Taste and adjust seasoning after adding the cheese, since both the sausage and cheese bring their own salt.
What to serve with Cajun potato soup
- Crusty bread is perfect for soaking up every last drop of that creamy broth.
- Cornbread is another great pairing as the slight sweetness complements the soup beautifully. Plus, it's very Southern! Try it with my delicious cheesy cornbread.
- Or you could serve the soup with buttermilk biscuits, which are perfect for dunking.
Leftovers and storage
- This soup keeps well for up to 3-4 days in an airtight container in the fridge.
- Reheat it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock, milk or water since the soup thickens as it sits.
- This soup can be frozen, but the texture changes a bit since dairy and potatoes don't love the freezer. If you plan on freezing it, leave out the cream and cheese, then add them fresh when reheating.
More cozy soup recipes
If you've tried this Cajun potato soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Cajun Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage sliced
- 2 tablespoons butter
- 1 medium onion diced
- 3 celery stalks finely diced
- 1 medium red bell pepper diced
- 2 large garlic cloves minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 4 tablespoons plain flour
- 5 cups chicken stock
- 1 ½ pounds potatoes peeled and cubed
- 1 cup heavy cream
- 1 cup sharp cheddar cheese grated
- A handful fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 5 minutes, turning occasionally, until nicely browned on both sides. Remove the sausage with a slotted spoon and set aside on a plate.1 tablespoon olive oil1 pound smoked sausage
- Add the butter to the same pot and let it melt. Toss in the diced onion, celery and red bell pepper. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.2 tablespoons butter1 medium onion3 celery stalks1 medium red bell pepper2 large garlic cloves
- Sprinkle in the Cajun seasoning, dried oregano and Worcestershire sauce and stir to combine.2 tablespoons Cajun seasoning1 teaspoon dried oregano1 tablespoon Worcestershire sauce
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.4 tablespoons plain flour
- Pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then add the cubed potatoes. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.5 cups chicken stock1 ½ pounds potatoes
- Return the browned sausage to the pot and stir in the heavy cream and grated cheddar cheese until melted and smooth.1 cup heavy cream1 cup sharp cheddar cheese
- Stir in the fresh parsley then season with salt and freshly ground black pepper to taste and serve hot.A handful fresh parsleySalt and freshly ground black pepper to taste
Video
Notes
- Dice the onion, celery, and bell pepper into similar-sized pieces, about ¼-inch, so they get evenly distributed in the soup.
- Test potatoes with a fork after 15 minutes, then every 2-3 minutes after. They should be tender but still hold their shape.
Anonymous says
Very good! With a fee variations in spices because I didn't have any Cajon seasoning! Will make again!
Shane Lewin says
Very tasty!