Name: Cajun Potato Soup with Sausage Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds; 1 large onion, diced (about 1 cup); ½ cup diced celery (about 1 rib); ½ red bell pepper, seeded, diced; 2 teaspoons garlic, minced; 1 teaspoon Cajun seasoning; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; 4 cups (960 g) chicken broth; 4 large russet potatoes, peeled and cubed; ½ cup (119 g) heavy whipping cream; 1 cup (113 g) mild cheddar cheese, shredded; Parsley, chopped for garnish

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Oh, you’re in for a treat with this Cajun Potato Soup with Sausage recipe — it’s one of those dishes that feels like a warm hug on a chilly day. I adore how the bold, smoky flavors from the andouille sausage meld perfectly with the creamy potatoes and those spicy Cajun seasonings that just dance on your tongue. Whenever I make this, it fills the house with such an irresistible aroma that everyone’s already eager for dinner before I’ve even finished cooking.

What makes this Cajun Potato Soup with Sausage recipe so special is how it’s easy enough for a weeknight meal but fancy enough to impress guests over the weekend. The combo of hearty potatoes, savory sausage, and just the right amount of kick means it satisfies a craving for comfort food without feeling heavy or boring. Trust me, once you try this, you’ll want to make it a staple, and I’m here to walk you through every step so you get that perfect bowl of cozy goodness.

Ingredients You’ll Need

All these ingredients come together like an all-star team — each playing its part to build those gorgeous layers of flavor. When shopping, look for good quality andouille sausage and fresh veggies for the best result.

Vegetable oil: A neutral oil is best for browning the sausage without overpowering the flavor.
Andouille sausage: This smoky, spicy sausage is the heart and soul of this soup — don’t skimp here.
Onion: Adds sweetness and depth; dice it small so it cooks evenly.
Celery: Gives a subtle crunch and freshness that balances the richness.
Red bell pepper: Offers a hint of sweetness and vibrant color to brighten the soup.
Garlic: Minced fresh for that punch of aromatic goodness.
Cajun seasoning: The magic blend of spices that brings heat and complexity.
Kosher salt & black pepper: Essentials for seasoning just right.
Paprika: Adds smokiness and a beautiful color to the broth.
Cayenne pepper: Adjustable if you want more or less heat — start gentle if you’re sensitive!
Chicken broth: Use low-sodium so you can control the saltiness better.
Russet potatoes: The starchy potatoes that break down just enough to thicken the soup wonderfully.
Heavy whipping cream: Makes the soup silky and indulgent — don’t skip it.
Mild cheddar cheese: Adds cheesy comfort; shredded so it melts smoothly.
Parsley: Fresh chopped parsley for a bright finishing touch.

Variations

One of the best things about this Cajun Potato Soup with Sausage recipe is how easy it is to tweak based on what you have or your taste preferences. I often like experimenting to keep it interesting!

Variation: For a leaner version, swap out andouille sausage for turkey sausage or even smoked chicken sausage — it still packs plenty of flavor but trims some fat.
Vegetarian version: Try removing the sausage altogether and opt for smoked paprika and chipotle powder to replicate that smoky depth, then add some roasted mushrooms for a meaty texture.
Extra veggies: Toss in some corn kernels or diced carrots for a touch of sweetness and extra color. I’ve done this when I want to sneak in more veggies for my kiddos without making a big fuss about it.
Spice level: Boost the cayenne or add a splash of hot sauce if you’re a heat lover, or dial back the cayenne and paprika for a milder take that’s just as comforting.
Dairy swap: You can use half-and-half or even coconut milk for a dairy-free, creamy finish — I’ve tried coconut milk once and loved the subtle twist it gave!

How to Make Cajun Potato Soup with Sausage Recipe

Step 1: Brown the Andouille Sausage

Heat the vegetable oil in a large pot over medium-high heat. Add the sliced andouille sausage in a single layer and cook until they’re nicely browned on both sides, about 3-4 minutes per side. Don’t skip this step — browning creates those irresistible caramelized flavors. Once cooked, remove the sausage and set aside, leaving those flavorful browned bits in the pot.

Step 2: Sauté Vegetables to Build Flavor

In the same pot, reduce heat to medium and toss in diced onion, celery, and red bell pepper. Cook until veggies are tender and the onion is translucent, about 5-6 minutes. Stir in minced garlic and cook for another minute — your kitchen will start smelling amazing right here! This step softens the veggies and layers in lots of savory goodness.

Step 3: Spice It Up and Add Potatoes

Sprinkle Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper over the sautéed veggies, stirring to coat everything evenly. Then pour in the chicken broth and add cubed russet potatoes. Bring it to a boil, then reduce heat to simmer. Let it cook, uncovered, for about 20-25 minutes or until potatoes are fork-tender. This simmering step lets the flavors really blend and softens the potatoes so they get nice and creamy.

Step 4: Blend and Enrich the Soup

Once potatoes are soft, use an immersion blender to partially puree the soup — leaving some chunks for texture is perfect. If you don’t have an immersion blender, blend half the soup in a regular blender and return it to the pot. Stir in heavy whipping cream and shredded mild cheddar cheese until melted and smooth. Finally, fold in those browned sausage slices and warm everything through.

How to Serve Cajun Potato Soup with Sausage Recipe

Cajun Potato Soup with Sausage Recipe - Recipe Image

Garnishes

I love sprinkling fresh chopped parsley on top for a pop of color and subtle freshness that cuts through the richness. If you want to get a bit fancier, add a dollop of sour cream or scatter a few extra shredded cheddar cheese shreds that melt right into the hot soup. For a little crunch, crispy bacon bits or croutons are wonderful, too.

Side Dishes

This soup pairs beautifully with crusty bread or garlic toast — perfect for dipping and soaking up every last drop. I often serve it alongside a simple green salad with a zesty vinaigrette to balance the heartiness. Cornbread muffins also elevate the meal and bring that Southern comfort vibe home.

Creative Ways to Present

Once, for a cozy dinner party, I served this Cajun Potato Soup with Sausage recipe in mini bread bowls — talk about a showstopper! You can also ladle the soup into mason jars for a rustic touch, perfect for taking to a casual gathering or picnic. A sprinkle of extra paprika on top adds visual warmth and hints at the dish’s spicy personality.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then transfer leftovers to an airtight container and store in the fridge for up to 3 days. Reheating is easy, and the flavors often taste even better the next day as everything has had time to meld. Just give the soup a good stir before serving.

Freezing

This Cajun Potato Soup with Sausage recipe freezes quite well, though I recommend leaving out the cream and cheese when freezing, then adding them fresh upon reheating. Portion into freezer-safe containers for easy grab-and-go meals. It’s one of my go-to freezer-friendly soups for busy weeknights.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. Once heated through, stir in the cream and cheese so they melt freshly, keeping that luscious texture. Avoid boiling after adding cream to prevent curdling.

FAQs

Can I make this Cajun Potato Soup with Sausage recipe vegetarian?

Absolutely! Simply omit the sausage and enhance the smoky flavor with smoked paprika, chipotle powder, or smoked salt. Roasted mushrooms or even smoked tofu can add a meaty texture to keep the soup hearty and satisfying.
What kind of sausage is best for this soup?

Andouille sausage is ideal because of its bold, smoky, and slightly spicy flavor that complements the Cajun seasoning perfectly. If you can’t find andouille, a good quality smoked sausage or kielbasa makes a great substitute.
Can I use other types of potatoes?

Russet potatoes work best due to their high starch content, which helps thicken the soup. Yukon Golds are also a good option if you want a slightly creamier texture. Avoid waxy potatoes like red potatoes, as they won’t break down as nicely.
Is this soup spicy?

It has a moderate kick from the Cajun seasoning and cayenne pepper, but you can easily adjust the heat level by reducing or increasing the amount of cayenne. If you’re sensitive to spice, start with less and add more to taste.
How thick should the soup be?

This soup should be creamy and somewhat thick, but still spoonable and not too dense. Partial blending of the potatoes gives a wonderful texture that balances smoothness with chunks for interest.

Final Thoughts

If you’re looking for a soul-warming, flavorful soup that’s easy to make and sure to impress, this Cajun Potato Soup with Sausage recipe is your answer. It’s the kind of meal I reach for when I want comfort with a little kick — plus, it’s versatile enough for any season or occasion. So go ahead, gather those ingredients, and cozy up with a bowl — I promise it’ll become one of your favorites too.