If you’re craving something cozy, flavorful, and just a little bit spicy, you’re going to adore this Cajun Potato Soup with Sausage Recipe. I absolutely love how this soup marries the smoky heat of andouille sausage with tender potatoes and a creamy, cheesy broth that just warms you from the inside out. When I first tried cooking this recipe, I struggled a bit to get the balance of spices right—but now that I’ve nailed it, I can’t stop making it, especially on chilly nights. Stick with me here—I’ll share all my best tips so you can make this fan-freaking-tastic soup in your own kitchen.
Why You’ll Love This Recipe
- Rich Flavor Profile: The smoky andouille sausage combined with Cajun spices delivers a comforting kick that’s balanced perfectly.
- Creamy, Hearty Texture: Cream and cheddar cheese add indulgence without making the soup too heavy.
- Simple Ingredients: You likely have most of what’s needed in your pantry, and it comes together on the stove in under an hour.
- Family Favorite: My family goes crazy for this recipe, especially when the weather turns cold.
Ingredients You’ll Need
The magic is in using quality ingredients that complement each other: spicy sausage, fresh veggies, warm spices, and creamy cheese. When you shop, get a flavorful andouille sausage to deepen the soup’s character and russet potatoes for that perfect, fluffy texture.
- Andouille sausage: This adds a fantastic smoky spice that’s essential to the Cajun flavors.
- Onion: Adds aroma and a slight sweetness when caramelized.
- Celery: Offers a subtle crunch and freshness.
- Red bell pepper: Adds sweetness and a pop of color.
- Garlic: Brings depth and warmth to the base of the soup.
- Cajun seasoning: The heart of the dish’s flavor, so choose one you enjoy or make your own blend.
- Chicken broth: Use a good-quality broth for the best soup base.
- Russet potatoes: They break down just enough to thicken the soup while still holding their shape.
- Heavy whipping cream: Adds creaminess without overpowering the spices.
- Mild cheddar cheese: Melts smoothly and adds a mild cheesiness that complements the sausage.
- Parsley: Fresh garnish that brightens up the presentation and flavor.
Variations
One of the things I love about this Cajun Potato Soup with Sausage Recipe is how easy it is to customize. Whether you want it dairy-free, extra spicy, or packed with veggies, you can easily tweak it to suit your taste.
- Make it vegetarian: Swap the sausage for smoked tofu or mushrooms and use vegetable broth instead of chicken for a hearty plant-based bowl.
- Add more heat: If you like it hotter, toss in some extra cayenne or chopped fresh jalapeño during the veggie sauté.
- Cheese swaps: Try pepper jack cheese for a spicy twist or skip the cheese altogether for a lighter version.
- Extra veggies: I’ve added corn kernels or chopped kale before to boost the nutrition and texture—you might find you enjoy the added freshness.
How to Make Cajun Potato Soup with Sausage Recipe
Step 1: Brown the Sausage for Maximum Flavor
Heat the vegetable oil in a large pot over medium heat. Once hot, add the andouille sausage slices and cook, stirring occasionally until they develop a beautiful golden crust—about 3 to 4 minutes. Don’t rush this step; browning the sausage well is what releases those smoky, spicy oils that flavor the whole soup. Then, remove the sausage and set it aside so it doesn’t overcook.
Step 2: Sauté the Vegetables
Using the same pot with those yummy sausage drippings, add the onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften and the onions turn translucent—typically 5 to 8 minutes. Stir occasionally so nothing sticks or burns. Then, toss in the garlic and cook for just one more minute to avoid bitterness but allow that garlicky aroma to infuse the base.
Step 3: Build Your Soup Base
Add your Cajun seasoning, salt, black pepper, paprika, and cayenne pepper right into the pot. Give everything a good stir so the spices coat the vegetables and toast ever so slightly—this step really boosts flavor. Pour in the chicken broth and then add the peeled, cubed russet potatoes. Lower the heat and simmer gently for 20 to 25 minutes, or until the potatoes are fork-tender and ready to lend their starchiness to thicken the soup naturally.
Step 4: Finish with Cream, Cheese, and Sausage
Return the browned sausage to the pot, pour in the heavy whipping cream, and sprinkle the shredded cheddar cheese over the top. Stir gently and let the soup simmer for another 5 minutes. You’ll notice the cheese melts smoothly while the cream adds richness without diluting those bold Cajun spices. Give it a taste and adjust seasoning if needed.
Step 5: Garnish and Serve
A sprinkle of fresh chopped parsley brightens the dish and adds a lovely fresh note that balances the richness. Serve warm and prepare for the compliments to roll in!
Pro Tips for Making Cajun Potato Soup with Sausage Recipe
- Don’t Overcook the Sausage: Brown it quickly then remove, so it stays firm and flavorful, not rubbery.
- Use Fresh Spices: Ground Cajun seasoning can lose punch if old, so fresh spices make a big difference.
- Simmer Gently: Keep heat low when simmering potatoes to prevent breaking them down too much unless you want a thicker consistency.
- Add Cream Last: Stir cream and cheese in only at the end to avoid curdling and ensure silky smoothness.
How to Serve Cajun Potato Soup with Sausage Recipe
Garnishes
I always add a handful of chopped fresh parsley for a touch of color and freshness. Sometimes, I throw in a few green onion slices or a dollop of sour cream for extra creaminess and tang—it elevates the overall experience. A sprinkle of extra shredded cheddar cheese on top never hurts either if you’re feeling indulgent.
Side Dishes
A crusty baguette or garlic bread pairs wonderfully to soak up the rich soup. I’ve also served this with a crisp green salad or roasted vegetables when I need a full meal, balancing the hearty comfort of the soup with lighter sides.
Creative Ways to Present
For special occasions, I serve this soup in small hollowed-out bread bowls, which add an extra touch of charm and deliciousness. You could also top bowls with crispy bacon bits or even a drizzle of hot sauce for those who want an extra kick—my guests always love the little customization stations!
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store the soup in an airtight container in the fridge for up to 3 days. I’ve found that the flavors actually deepen overnight, making the next day an even better experience. Just stir before reheating as some ingredients settle.
Freezing
I’ve frozen this soup successfully by omitting the cream and cheese during the initial cooking. After reheating, I add them fresh for the best texture and flavor. Freeze in portion-sized containers for easy meal prep during busy weeks.
Reheating
Reheat gently on the stove over low to medium heat to avoid curdling the cream. I like to add a splash of broth or water if it gets too thick while heating. Stir frequently until warmed through, then add any cheese or cream if it wasn’t added before.
FAQs
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Can I use a different type of sausage in this Cajun Potato Soup with Sausage Recipe?
Absolutely! While andouille sausage adds authentic Cajun flavor, you can substitute with kielbasa, smoked sausage, or even spicy Italian sausage depending on your preference. Just make sure it’s a flavorful, sturdy sausage to hold up in the soup.
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Is it possible to make this soup gluten-free?
Yes! This recipe is naturally gluten-free as long as your sausage and seasonings don’t contain any gluten additives. Always check labels if gluten is a concern.
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How spicy is this Cajun Potato Soup with Sausage Recipe?
It has a nice, moderate heat from the Cajun seasoning and cayenne pepper—enough to warm you up without overwhelming your palate. Feel free to adjust the cayenne up or down to suit your taste.
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Can I make this soup in a slow cooker?
You sure can! Brown the sausage and sauté the veggies before adding everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cream and cheese at the end.
Final Thoughts
This Cajun Potato Soup with Sausage Recipe has such a special place in my recipe collection because it’s hearty, flavorful, and downright comforting. I love how it transforms simple ingredients into something that feels so indulgent yet easy. If you’re looking for that perfect balance of spice, creaminess, and savory goodness, give this recipe a go—you’ll be glad you did. It feels like a warm hug in a bowl, and trust me, your family and friends will thank you!
Print
Cajun Potato Soup with Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This creamy Cajun Potato Soup combines hearty andouille sausage with tender potatoes, aromatic vegetables, and a blend of classic Cajun spices for a comforting and flavorful meal. Perfect for chilly days, this soup is rich with cheddar cheese and smooth heavy cream, finished with a fresh sprinkle of parsley.
Ingredients
Sausage
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds
Vegetables
- 1 large onion, diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper, seeded and diced
- 2 teaspoons garlic, minced
Soup
- 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
Instructions
- Cook the sausage: Heat vegetable oil in a large pot over medium heat. Once the oil is hot, add the andouille sausage slices. Cook them, stirring occasionally, until browned on all sides, about 3-4 minutes. Remove the sausage from the pot and set it aside on a plate or in a bowl.
- Sauté the vegetables: Using the same pot, add diced onion, celery, and red bell pepper. Cook over medium heat until the vegetables soften, about 5-8 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Simmer the soup: Add the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes to the pot. Stir well to combine. Reduce the heat to low and let the soup simmer gently for 20-25 minutes, until the potatoes are fork-tender.
- Finish the soup: Return the browned sausage to the pot with the soup. Stir in the heavy whipping cream and shredded cheddar cheese. Continue to simmer for 5 more minutes until the cheese melts and the soup is heated through.
- Garnish and serve: Ladle the soup into bowls and sprinkle with chopped parsley. Serve warm for a comforting and flavorful meal.
Notes
- For a thicker soup, mash some of the potatoes before adding the sausage back in.
- Adjust cayenne pepper according to your preferred level of spice.
- This soup can be made a day ahead; reheat gently on the stovetop before serving.
- Substitute vegetable broth and omit sausage for a vegetarian option.
- Leftovers keep well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
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