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Bowl of creamy Cajun Potato Soup garnished with green onions.

BEST Cajun Potato Soup

This Cajun Potato Soup is a creamy, spicy, and comforting dish perfect for a chilly evening. Made with smoked sausage, potatoes, and a blend of Cajun spices, it's a flavor explosion that's surprisingly easy to make from scratch. Customize the spice level and toppings to your liking for a truly satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 pounds Russet potatoes, peeled and diced
  • 1 pound Andouille sausage, sliced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream or milk
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons butter or oil
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, green onions, bacon bits, sour cream, hot sauce

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Immersion blender (optional)
  • Blender (optional)
  • Ladle

Method
 

  1. Prep the Ingredients: Peel and dice the potatoes into 1/2-inch cubes. Dice the onion, celery, and bell pepper. Slice the smoked sausage. Mince the garlic.
  2. Sauté the Sausage and Vegetables: In a large pot or Dutch oven, melt the butter or heat the oil over medium heat. Add the smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
  3. Sauté the Aromatics: Add the onion, celery, and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Add the Potatoes and Broth: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  5. Blend the Soup (Optional): If you prefer a smoother soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, or it will become gluey. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot.
  6. Add the Cream and Seasonings: Stir in the heavy cream (or milk) and Cajun seasoning. Season with salt and pepper to taste.
  7. Return the Sausage: Add the cooked sausage back to the pot and heat through.
  8. Serve and Enjoy: Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, green onions, bacon bits, sour cream, or hot sauce.

Notes

Don’t overcook the potatoes. Adjust the spice level to your liking. Use high-quality sausage for the best flavor. Sautéing the sausage and vegetables develops their flavors. Taste as you go and adjust the seasonings. This soup can be made ahead of time and freezes well. For Cajun seasoning, combine 2 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon black pepper, 1 teaspoon white pepper, and 1/2 teaspoon red pepper flakes (optional).