Spice up your soup rotation with this Cajun Potato Soup. This isn’t your average bland potato chowder; it’s a bold, flavor-packed bowl of comfort that brings the heat of the Bayou to your kitchen. Loaded with chunks of tender Russet potatoes, smoky Andouille sausage, and a creamy, spicy broth, this soup is hearty enough to be a meal on its own. It’s the perfect antidote to a cold, gray day, offering warmth and zest in every spoonful.
Why You’ll Love This Recipe
Bold Cajun Flavors
If you love a little kick in your food, this soup is for you. The base starts with the “holy trinity” of onions, celery, and peppers, sautéed with Cajun spices like paprika, cayenne, and garlic. The Andouille sausage adds a deep, smoky undertone that permeates the creamy broth, making every bite complex and satisfying.
Creamy Comfort
Despite the spice, there is a luxurious creaminess that balances the heat. We mash some of the potatoes right in the pot to naturally thicken the soup, and finish it off with heavy cream. The result is a texture that coats the spoon and soothes the palate, creating a perfect harmony of spicy and creamy.
Ingredients
- 1 lb Andouille sausage, sliced
- 2 lbs Russet potatoes, peeled and cubed
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 medium green bell pepper, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
Instructions
- Brown sausage in a large pot. Remove half for garnish.
- Sauté onion, celery, and pepper in drippings.
- Add broth, potatoes, and seasoning. Simmer 15-20 mins.
- Mash some potatoes to thicken. Stir in cream. Serve.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Andouille Sausage: The star protein. It’s spicy and smoked.
Potatoes: Russets are best for their starch content, which helps thicken the soup.
Cajun Seasoning: Use a store-bought blend (like Tony Chachere’s) or make your own.
Heavy Cream: Provides the rich finish.
Chicken Broth: The savory liquid base.
Veggie Trinity: Onion, celery, and bell pepper.
Smart Substitutions
If Andouille is too spicy for your family, swap it for Kielbasa or mild smoked sausage. You can use Yukon Gold potatoes for a waxier, firmer texture. For a lighter version, use half-and-half or milk instead of heavy cream, though you may need a cornstarch slurry to thicken it.
Step-by-Step Instructions
Prep Phase
Slice the sausage into coins. Peel and cube the potatoes into 1-inch pieces. Dice the onion, celery, and bell pepper.
Cooking Phase
In a large Dutch oven or soup pot, brown the sausage slices over medium-high heat until crispy. Remove about half for garnish later.
Add the onion, celery, and peppers to the pot with the remaining sausage fat. Sauté until soft.
Add the garlic and Cajun seasoning; cook for 1 minute until fragrant.
Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are soft.
Use a potato masher to mash about 1/3 of the potatoes directly in the pot (or use an immersion blender for a few pulses). This thickens the soup.
Stir in the heavy cream and let it heat through. Taste and adjust salt and pepper.
Pro Tips for Perfect Results
Technique Secrets
Browning the sausage is a non-negotiable step. It renders out the flavorful fat, which you then use to cook the vegetables. This builds layers of flavor that you just can’t get by throwing everything in raw. Also, be careful with salt—Cajun seasoning and sausage are both salty, so taste before adding extra.
Common Mistakes to Avoid
Don’t blend all the potatoes! You want chunks of potato for texture. If you puree it completely, it becomes baby food. The mix of creamy broth and chunky potatoes is what makes chowder great.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 18g |
| Carbohydrates | 35g |
| Fat | 28g |
| Sodium | 1100mg |
Serving Ideas & Pairings
Presentation & Plating
Ladle into bowls and top with the reserved crispy sausage and chopped green onions. Some shredded cheddar cheese on top is also delicious.
Pairing Suggestions
Serve with crusty French bread or cornbread for dipping. If you enjoy rich and spicy soups, you might also want to try our Mexican Street Corn Soup (Rich & Creamy) for another bold flavor profile.
Frequently Asked Questions
Q1? Can I make this in a slow cooker?
Yes. Brown sausage and veggies first, then add everything except cream to the slow cooker. Cook Low 6-8 hours. Add cream at the end.
Q2? Can I freeze this soup?
Potato soups with cream can separate when frozen. It is best eaten fresh or from the fridge (lasts 4 days).
Q3? How do I make it less spicy?
Use mild sausage and reduce the Cajun seasoning to 1 teaspoon, adding more only if needed.
Conclusion
Cajun Potato Soup is the ultimate comfort food with a kick. It’s creamy, chunky, and packed with savory goodness that will warm you up from the inside out.
