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A large pot of Cajun Potato Soup with andouille sausage, potatoes, and creamy cheddar broth garnished with fresh parsley

Cajun Potato Soup

A spicy, creamy, and deeply comforting soup made with andouille sausage, russet potatoes, vegetables, and a bold Cajun spice blend, finished with heavy cream and melted cheddar cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Cajun
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 13.5 oz andouille sausage 1 ring, sliced into 1/4-inch rounds
  • 1 large onion diced, about 1 cup
  • 1/2 cup celery diced, about 1 rib
  • 1/2 red bell pepper seeded and diced
  • 2 tsp garlic minced
  • 1 tsp Cajun seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper reduce for milder heat
  • 4 cups chicken broth
  • 4 large russet potatoes peeled and cubed
  • 1/2 cup heavy whipping cream
  • 1 cup mild cheddar cheese shredded from block, about 4 oz
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Ladle

Method
 

  1. Heat vegetable oil in a large pot over medium heat. Add sliced andouille sausage and cook, stirring occasionally, until browned on both sides, about 3 to 4 minutes. Remove sausage and set aside. Do not wipe the pot.
  2. In the same pot over medium heat, add diced onion, celery, and red bell pepper. Cook until softened and onion is translucent, about 5 to 8 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Add Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir to coat the vegetables. Pour in chicken broth and add cubed potatoes. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 20 to 25 minutes until potatoes are fork-tender.
  4. Return browned sausage to the pot. Reduce heat to low. Stir in heavy cream and shredded cheddar cheese. Simmer gently for 5 more minutes, stirring occasionally, until cheese is fully melted and the soup is creamy and smooth.
  5. Ladle into bowls, garnish with chopped fresh parsley, and serve warm.

Notes

For milder heat, reduce or omit the cayenne pepper. Always shred cheese from a block for smoother melting. If freezing, store the base without cream and cheese and add them fresh when reheating. Kielbasa or smoked bratwurst can replace andouille. Store leftovers in the fridge for up to 3 to 4 days.