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Cajun potato soup in a white bowl with sliced andouille sausage tender potatoes and fresh parsley garnish in a creamy spiced cheddar broth

Cajun Potato Soup

A rich and creamy one-pot soup made with smoky andouille sausage, tender russet potatoes, bold Cajun spices, heavy cream, and freshly melted cheddar cheese. Hearty, spicy, and deeply comforting for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Cajun, Southern
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 13.5 oz andouille sausage 1 ring, sliced into 1/4-inch rounds. Kielbasa or smoked sausage can substitute for a milder result.
  • 1 cup onion 1 large onion, diced
  • 1/2 cup celery About 1 rib, diced
  • 1/2 red bell pepper Seeded and diced
  • 2 tsp garlic Minced fresh
  • 1 tsp Cajun seasoning Tony Chachere's recommended
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper Reduce to a pinch or omit entirely for milder heat
  • 4 cups chicken broth
  • 4 large russet potatoes Peeled and cubed into roughly 1-inch uniform pieces. Yukon gold or red potatoes can substitute.
  • 1/2 cup heavy whipping cream
  • 1 cup mild cheddar cheese Freshly shredded for smoothest melting. Pre-shredded bagged cheese not recommended.
  • fresh parsley Chopped, for garnish

Equipment

  • Large pot
  • Slotted spoon
  • Cutting board and knife

Method
 

  1. Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage in a single layer. Cook for 3 to 4 minutes until browned on both sides. Remove with a slotted spoon and set aside. Leave drippings in the pot.
  2. In the same pot over medium heat, add diced onion, celery, and red bell pepper. Cook for 5 to 8 minutes until softened and onion is translucent. Add minced garlic and cook for 1 more minute until fragrant.
  3. Add Cajun seasoning, salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Stir to combine. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20 to 25 minutes until potatoes are completely fork-tender.
  4. Return browned andouille sausage to the pot. Stir in heavy cream and freshly shredded cheddar cheese. Reduce heat to low and simmer for 5 minutes, stirring gently, until cheese is fully melted and soup is creamy throughout. Lower heat further if cheese starts to clump.
  5. Taste and adjust seasoning. Ladle into bowls and garnish with fresh chopped parsley. Serve immediately.

Notes

Soup tastes even better on day two as the flavors deepen overnight. Slow cooker method: brown sausage and soften vegetables on stovetop first, transfer everything except cream and cheese to slow cooker, cook on low 6 to 8 hours or high 3 to 4 hours, stir in cream and cheese during last 20 to 30 minutes. Refrigerate up to 3 to 4 days or freeze up to 2 to 3 months. Thaw overnight before reheating.