This soup blends potatoes, andouille sausage, and Cajun spices into a creamy bowl. It is easy to change for what you have on hand. If you like simple potato dishes, see the 4-ingredient potato soup for more simple ideas.
Why make this recipe
Cajun Potato Soup is warm, spicy, and simple to cook. It fills the kitchen with good smells. It uses common vegetables and sausage. This soup is great on cold nights or when you want a quick hearty meal.
How to make Cajun Potato Soup
Ingredients :
Andouille sausage, Potatoes, Vegetables (such as bell peppers, onions, and celery), Cajun spices, Heavy cream, Cheddar cheese, Salt, Black pepper
Directions :
- In a large pot, cook the andouille sausage over medium heat until browned.
- Add chopped potatoes and vegetables to the pot, stirring to combine.
- Season with Cajun spices, salt, and black pepper.
- Pour in enough water or broth to cover the ingredients and bring to a boil.
- Reduce heat and simmer until the potatoes are tender.
- Stir in heavy cream and cheddar cheese, cooking until the cheese is melted and the soup is creamy.
- Serve hot, garnished with additional cheese or green onions if desired.
How to serve Cajun Potato Soup
Serve the soup hot in bowls. Add extra shredded cheddar or chopped green onions on top. Offer crusty bread or crackers on the side. For a fuller Cajun meal, serve it with a side like Cajun okra soup or a simple green salad.
How to store Cajun Potato Soup
Cool the soup to room temperature. Put it in airtight containers. Store in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge and reheat on the stove, stirring and adding a splash of water or cream if it is too thick.
Tips to make Cajun Potato Soup
- Use medium-starchy potatoes so the soup gets slightly thick.
- Brown the sausage well for more flavor.
- Taste as you go and add spices a little at a time.
- If you want thinner soup, add more broth. For thicker soup, mash a few potatoes in the pot.
- Add cream at the end and heat gently to avoid curdling.
Variation
- Swap andouille for smoked sausage or bacon.
- Use milk instead of heavy cream for a lighter soup.
- Add corn or cooked chicken for extra texture and protein.
- Make it vegetarian: skip the sausage and use smoked paprika for a smoky flavor.
FAQs
Q: Can I make this soup without andouille sausage?
A: Yes. Use smoked sausage, bacon, or leave out meat and add smoked spices.
Q: Can I use regular milk instead of heavy cream?
A: Yes. The soup will be lighter. Stir in milk slowly and do not boil hard after adding it.
Q: How do I make the soup spicier?
A: Add more Cajun spice, cayenne pepper, or hot sauce to taste.
Q: Can I make this in a slow cooker?
A: Yes. Cook sausage and vegetables first, then add to the slow cooker with potatoes and broth. Cook until potatoes are soft, then stir in cream and cheese at the end.
Conclusion
For another take on Cajun potato soup with clear steps and tips, check the Cajun Potato Soup Recipe | The Kitchn. If you want a homestead-style version and serving ideas, read Cajun Potato Soup – I Am Homesteader.
Cajun Potato Soup
Ingredients
Main Ingredients
- 1 lb Andouille sausage Browned for flavor
- 4 medium Potatoes Use medium-starchy potatoes
- 2 cups Vegetables (bell peppers, onions, and celery) Chopped
- 2 tablespoons Cajun spices Adjust according to taste
- 1 cup Heavy cream Add at the end to avoid curdling
- 1 cup Cheddar cheese Shredded, for serving
- to taste Salt
- to taste Black pepper
Instructions
Cooking
- In a large pot, cook the andouille sausage over medium heat until browned.
- Add chopped potatoes and vegetables to the pot, stirring to combine.
- Season with Cajun spices, salt, and black pepper.
- Pour in enough water or broth to cover the ingredients and bring to a boil.
- Reduce heat and simmer until the potatoes are tender.
- Stir in heavy cream and cheddar cheese, cooking until the cheese is melted and the soup is creamy.