This Creamy Cajun Potato Soup has me doing my happy dance with every bite!
Fork-tender spuds and spicy andouille sausage simmer in a rich, velvety broth infused with Cajun spices.
I love classic potato soup as much as the next person. But, this Southern version packs in so much flavor.
It’s hearty, comforting, and full of smoky, spicy seasoning. And, of course, no bowl is complete without toppings!
I finish with a generous sprinkle of shredded cheddar and green onions to make it pop. Grab a spoon, you’ll want to dig in while it’s hot!
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Ingredients for Creamy Cajun Potato Soup
- Yukon Gold Potatoes: Hold their shape well while providing a hearty, creamy texture.
- Butter and Olive Oil: I use both when sautéing the veggies. Butter adds flavor and olive oil prevents burning.
- Fresh Vegetables: Yellow onion, celery, and green peppers make up the “Holy Trinity” of Cajun cooking. Along with minced garlic, these veggies create a flavorful base.
- Andouille Sausage: A spicy, smoked pork sausage traditional to Cajun cuisine that adds a more robust flavor.
- Chicken or Vegetable Broth: The base of the soup. For a more savory flavor, I prefer chicken broth, but vegetable broth works too.
- Heavy Cream: Creates a luxurious, velvety texture and helps balance the spice.
- Cajun Seasoning: For that signature Louisiana kick! I use a store-bought blend containing paprika, cayenne pepper, garlic powder, salt, and other spices. You can also DIY it.
- Cheddar Cheese and Green Onions: I add these garnishes to boost the flavor. Cheddar adds a sharp, creamy note, while green onion adds a fresh, mild oniony flavor.
How to Make Creamy Cajun Potato Soup
Add some spice to your life with this jazzed-up creamy potato soup! I make it whenever I crave something warm and hearty with a little spice. It’s perfect for a cozy night in and takes less than an hour.
1. Microwave potatoes. Place the potatoes in a loosely covered, microwave-safe bowl with water. Microwave on high until tender, stirring occasionally, about 5–8 minutes. Set aside.
2. Saute vegetables. In a large pot, saute the onion, celery, and bell pepper with butter and olive oil until soft, about 4–5 minutes. Add garlic and cook for 1 more minute.
3. Add sausage. Add the andouille sausage and cook until browned, about 4–5 minutes.
4. Add broth and potatoes. Pour in the broth and add the pre-cooked potatoes. Simmer until the potatoes are tender, about 12–15 minutes.
5. Stir in cream and seasoning. Reduce heat to low. Stir in the heavy cream and Cajun seasoning. Simmer until heated through.
6. Top and serve. Ladle the soup into bowls. Top with cheddar cheese and green onions. Serve warm.
Tips for the Best Creamy Cajun Potato Soup
If you like your comfort food with a bold kick like me, you’ll fall in love with this flavorful soup! Just follow my tips to ensure it turns out perfect.
- Pick the right spuds. I use Yukon Gold for its creamy texture and ability to hold shape. For a fluffier, thicker texture, try russet potatoes. If you prefer less starchy spuds, try red potatoes.
- Chop evenly. I chop the onions, celery, and green bell peppers into a similar size for even cooking and the perfect bite.
- Swap out the sausage. Try smoked sausage, kielbasa, or cooked chicken sausage for a milder version. You could even try plant-based sausage.
- Thicken it up. Want a thicker soup? Use an immersion blender to puree some of the soup before adding the cream. You could also mash some potatoes with a potato masher. I recommend blending half or less for a mix of texture.
- Don’t boil the cream. Once you add the heavy cream, keep the heat low. This will help prevent curdling and maintain a smooth texture.
- Add more toppings. Sometimes, I sprinkle on crispy bacon bits or crumbled fried onions for more texture and flavor.
- Customize your bowl! Add corn, crawfish, shrimp, or diced carrots for extra flavor and texture. You could also garnish the soup with fresh parsley.
How to Store Creamy Potato Soup
This potato soup recipe is so good, you might not have leftovers. But if you do, follow these storage tips:
To Store: Place the cooled soup in an airtight container. Refrigerate for up to 3 days. Store the garnishes separately to maintain freshness.
To Freeze: Transfer the cooled soup to an airtight, freezer-safe container. Freeze for up to 3 months. For best results, freeze without the heavy cream and add it during reheating to maintain the creamy texture.
To Reheat: Heat the soup on the stovetop over medium heat, stirring occasionally, until warm. Microwave smaller portions in a covered microwave-safe dish, stirring between intervals, until thoroughly warmed.
Recipe FAQs
I recommend using Yukon Gold potatoes for their creamy texture. Russet potatoes also work well. They have a fluffier consistency and will break down, naturally thickening the soup as it cooks.
Yes, but it varies. The Cajun seasoning blend and andouille sausage you choose will add mild to medium heat. Feel free to tailor the spice level to suit your preference.
You can substitute heavy cream with half-and-half for a lighter version. Or, use coconut milk as a dairy-free option.
Yes, this soup freezes well! Let the soup cool completely before storing it in an airtight container. It will last in the freezer for up to 3 months.
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Creamy Cajun Potato Soup
6
servings15
minutes30
minutes653
kcalThis Creamy Cajun Potato Soup will warm you up from the inside out! With tender potatoes, sausage, and spicy seasoning, it's pure comfort in a bowl.
Ingredients
5 Yukon gold potatoes, peeled and cut into chunks
2 tablespoons butter
1 tablespoon olive oil
1 yellow onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon Cajun seasoning, or to taste
Shredded cheddar cheese (for garnish)
Sliced green onions (for garnish)
Instructions
- Place the potato chunks in a large microwave-safe bowl with 2 to 3 tablespoons of water. Cover loosely and microwave on high, stirring occasionally, until the potatoes are nearly tender, about 5 to 8 minutes. Set aside.
- In a large stock pot, heat the butter and olive oil over medium heat. Add the onion, celery, and bell pepper, and sauté for 4 to 5 minutes or until the onion becomes translucent. Stir in the garlic and cook for 1 minute.
- Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until browned slightly.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the pre-cooked potatoes and cook for an additional 12 to 15 minutes or until the potatoes are fully tender.
- Reduce the heat to low. Stir in the heavy cream and season the soup with Cajun seasoning to taste. Allow the soup to heat through, but avoid boiling.
- Ladle the soup into bowls and garnish with shredded cheddar cheese and sliced green onions. Serve immediately.
Notes
- Sausage substitutes. Try smoked sausage, kielbasa, cooked chicken sausage, or plant-based sausage.
- Chop evenly. Chop the vegetables into a similar size for even cooking and the perfect bite.
- Thicken it up. For a thicker texture, use an immersion blender to puree some of the soup before adding the cream. Blending half or less keeps a nice balance of smoothness and chunks.
- Don’t boil the cream. After adding the heavy cream, keep the heat low to prevent curdling. This ensures a smooth, velvety texture.
Nutrition
- Total number of serves: 6
- Calories: 653kcal
- Fat: 48g
- Saturated Fat: 23g
- Sodium: 1404mg
- Potassium: 1000mg
- Carbohydrates: 33g
- Fiber: 4g
- Sugar: 6g
- Protein: 23g
- Vitamin A: 1720IU
- Vitamin C: 47mg
- Calcium: 280mg
- Iron: 2mg
1 Comments
Loved it. Just enough heat.i will make it again.