This Creamy Cajun Potato Soup is the kind of velvety, spicy, soul-soothing dish that lights up a weeknight and makes chilly evenings feel downright festive. Packed with smoky andouille, tender potatoes, and classic Cajun flair, it’s everything comfort food should be—heartwarming, flavorful, and oh-so-satisfying!
Why You’ll Love This Recipe
- Unbeatable Creaminess: This soup gets its luscious texture from milk and heavy cream, making every spoonful silky-smooth and blissfully rich.
- Smoky Cajun Kick: The spicy andouille sausage and Cajun seasoning create a flavor that wakes up your taste buds with just enough heat.
- One-Pot Wonder: Everything comes together in a single pot—less mess, less fuss, more time to enjoy your soup.
- Fabulously Satisfying: Hearty chunks of potatoes and veggies make this Creamy Cajun Potato Soup a meal in itself, perfect for cozy nights in.
Ingredients You’ll Need
Despite the vibrant flavors in every bite, the lineup for Creamy Cajun Potato Soup is refreshingly simple! Each ingredient is carefully chosen to bring its own special character and, together, they create magic—think smoky sausage, creamy potatoes, and bold Cajun spices in perfect harmony.
- Andouille Sausage (13 ounces): This classic Cajun sausage infuses the soup with smoky depth and a little heat—don’t skip it!
- Onion (1 small): Essential for sweetness and a savory base; chop it up so it melds smoothly into the soup.
- Celery (2 stalks): Adds crunch and subtle earthiness that balances all the creamy richness.
- Garlic (4 cloves): A must for that irresistible aroma and backbone of flavor—feel free to add extra if you’re a garlic lover!
- Flour (4 tablespoons): Helps thicken your soup to create that dreamy, stick-to-your-spoon consistency.
- Yukon Gold Potatoes (2 pounds): The star of the show—these potatoes are naturally buttery and stay tender without falling apart.
- Chicken Broth or Stock (3 cups): The savory foundation that brings all the flavors together—use homemade if you can for extra depth.
- Milk (3 cups): Brings a gentle creaminess and thins the soup just right.
- Heavy Cream (½ cup): Just a touch takes the creaminess over the top—you’ll notice the difference!
- Cajun Seasoning (2 teaspoons): This is what gives the soup its signature bold, zesty Cajun flavor.
- Salt & Pepper: Season to taste, especially as you finish the soup.
- Shredded Cheddar & Green Onion (for serving): Classic soup toppers that add color, crunch, and extra decadence.
Variations
One of the things I cherish about this Creamy Cajun Potato Soup is how easy it is to tweak—so don’t be afraid to get creative! Whether you want to lighten it up, pack in more veggies, or turn up the heat, there’s plenty of room to make it your own.
- Veggie Boost: Add chopped bell pepper (any color!) to the sauté for a sweet, colorful twist, or toss in some spinach at the end for extra greens.
- Seafood Cajun Potato Soup: Stir in peeled shrimp during the last five minutes of simmering for a coastal, Louisiana-inspired flair.
- Lighter Version: Swap the heavy cream for extra milk (or a splash of half-and-half), and use turkey sausage for a leaner bowl.
- Extra Heat: Craving more spice? Add a pinch of cayenne or extra Cajun seasoning to really fire things up!
How to Make Creamy Cajun Potato Soup
Step 1: Sauté the Sausage and Veggies
Set your Dutch oven or big soup pot over medium heat and add the sliced andouille sausage. Let it start to sizzle and render its flavorful fat, then add the chopped onion and celery. Sauté everything, stirring often, until the onions are just starting to soften (about 4–5 minutes). Don’t forget a pinch of salt and pepper here to coax out even more flavor!
Step 2: Add Garlic and Make the Roux
Stir in your minced garlic and let it cook for just 30 seconds—watch closely so it doesn’t burn! Next, sprinkle in the flour and stir it around for a minute. This creates that all-important roux which thickens the soup and gives it rich body.
Step 3: Build the Broth and Simmer
Pour in the chicken broth, milk, heavy cream, and Cajun seasoning, stirring well as you go to dissolve the flour into the liquid. Add the diced potatoes and give everything a big stir. Bring the soup to a simmer and let it gently bubble for about 10 minutes—just until the potatoes are fork-tender and the soup has thickened to your liking.
Step 4: Taste and Finish
Taste the soup and add a little more salt, pepper, or Cajun seasoning if needed. If you love an ultra-thick, chowder-style texture, mash a few potatoes right in the pot! Serve piping hot, loaded with shredded cheddar and fresh green onion on top.
Pro Tips for Making Creamy Cajun Potato Soup
- Andouille Sizzle: Let the sausage brown well to render maximum flavor and give the soup its characteristic smoky backbone.
- Perfect Potato Texture: Yukon golds stay tender and creamy—dice them evenly so they cook at the same pace and don’t end up mushy.
- Extra Creaminess Hack: After simmering, mash some of the potatoes right in the pot; this thickens the soup naturally and gives it an even silkier texture.
- Season to Taste: Don’t be shy with the Cajun seasoning at the end—start with less, then add more for your perfect level of zest and spice.
How to Serve Creamy Cajun Potato Soup
Garnishes
This soup absolutely shines with a generous handful of shredded cheddar and a sprinkle of sliced green onions on top. If you want even more punch, a dusting of extra Cajun seasoning or crispy bacon bits can take every bowl from great to unforgettable.
Side Dishes
Round out your meal with thick slices of toasted French bread (perfect for dunking!), a crunchy green salad, or classic cornbread if you’re feeling Southern. Even simple saltine crackers work wonders for adding a bit of crunch alongside your Creamy Cajun Potato Soup.
Creative Ways to Present
Serving this soup in bread bowls always gets oohs and aahs—it’s dramatic and perfect for soaking up every drop! For a fun party twist, serve miniature portions in small mugs or espresso cups for a cozy “soup shooter” appetizer. Or, ladle the soup into rustic crocks and let everyone customize their toppings at the table.
Make Ahead and Storage
Storing Leftovers
Creamy Cajun Potato Soup keeps beautifully in the fridge for up to 4 days. Let the soup cool completely, then transfer to an airtight container—those flavors get even better overnight!
Freezing
If you want to freeze some for later, pour cooled soup into freezer-safe containers, leaving a little room for expansion. Just note: cream-based soups can sometimes separate after thawing, so stir well when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring often to keep the soup creamy—if it thickens too much, a little splash of milk will bring back the perfect consistency. A quick zap in the microwave with frequent stirring also works for individual portions.
FAQs
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Can I make Creamy Cajun Potato Soup vegetarian?
Absolutely! Just swap out the andouille sausage for a plant-based alternative or omit it entirely, and use vegetable broth instead of chicken broth. You’ll still get tons of flavor from the Cajun seasoning and veggies.
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How can I make this soup less spicy for kids?
Choose a mild andouille sausage and use less Cajun seasoning, then let individual eaters add more spice at the table. The creaminess of the soup naturally softens the heat, but you can always go lighter on the seasoning when cooking for little ones.
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Can I use another type of potato?
Yes! While Yukon golds are ideal for their creamy texture, russets will also work (though they break down a bit more), or use a mix of different potatoes for extra interest.
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What proteins could I substitute for the andouille?
If you can’t find andouille, try smoked kielbasa, chorizo, or even diced rotisserie chicken. The soup is very flexible—just go with something smoky and hearty for the best results.
Final Thoughts
If you’re craving something bold, creamy, and undeniably comforting, don’t wait—give this Creamy Cajun Potato Soup a try. It’s the kind of dish that’ll have everyone asking for seconds (and maybe even the recipe)! Let it warm your table and your heart. Enjoy!
Print
Creamy Cajun Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 (2-cup servings) 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Cajun
Description
A hearty and flavorful Creamy Cajun Potato Soup recipe that combines andouille sausage, Yukon gold potatoes, and cajun seasoning in a creamy broth, topped with cheddar and green onions.
Ingredients
Andouille Sausage:
- 13 ounces (368g) andouille sausage, cut into 1/4″ rounds
Vegetables:
- 1 small onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Thickening:
- 4 tablespoons flour
Potatoes:
- 2 pounds (906g) Yukon gold potatoes, cut into 1″ cubes
Liquid:
- 3 cups (710ml) chicken broth or stock
- 3 cups (710ml) milk
- 1/2 cup (120ml) heavy cream
Seasoning:
- 2 teaspoons cajun seasoning
For Serving:
- Shredded cheddar and green onion
Instructions
- Saute Sausage and Vegetables: In a large pot or dutch oven, saute the sausage, onion, and celery over medium heat until the onion softens. Add garlic, cook for 30 seconds, then stir in flour and cook for 1 minute.
- Combine Ingredients: Add broth, milk, cream, and cajun seasoning. Stir well to combine. Add potatoes and simmer for 10 minutes until tender.
Notes
- I have also added a chopped bell pepper with the sausage to saute.
Nutrition
- Serving Size: 1 serving (2 cups)
- Calories: 480
- Sugar: 7g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
