Nothing chases away the chill of a cold evening quite like a bowl of hearty soup, and this Creamy Cajun Potato Soup Recipe with Sausage and Corn takes comfort food to a spicy new level. Imagine the creamy, velvety texture of a classic potato soup but infused with the bold, smoky flavors of Louisiana cooking. This dish is a robust meal in itself, packed with chunks of tender potatoes, savory Andouille sausage, and sweet corn kernels that pop in every bite. It is soul-warming, filling, and incredibly flavorful.
This recipe is designed for those who love a bit of heat but appreciate a balanced palate. The creaminess of the dairy base mellows the Cajun spices just enough to make it family-friendly while still keeping things exciting. It comes together in one pot, making cleanup a breeze, and the leftovers taste even better the next day as the flavors meld. Whether you are serving it for a weeknight dinner or a casual weekend lunch, this soup promises to satisfy your hunger and wake up your taste buds.
Why You’ll Love This Cajun Potato Soup
Perfect for Cold Nights
This soup is “stick-to-your-ribs” food at its finest. The starch from the potatoes naturally thickens the broth, creating a luxurious consistency that warms you from the inside out. It is particularly great for winter months or rainy days when you crave something substantial. The spice from the Cajun seasoning also provides a pleasant warmth that lingers, making it the ultimate cozy meal.
Key Ingredient Highlights
Andouille sausage is the MVP here. This smoked pork sausage is heavily seasoned with garlic, pepper, and onions, imparting a deep, smoky flavor into the broth that regular sausage simply cannot match. The corn adds a necessary sweetness to potential heat, creating a sweet-savory dynamic that is addictive. Red potatoes are chosen for their ability to hold their shape during boiling; unlike russets which might disintegrate into mush, red potatoes stay firm and tender.
Creamy Cajun Potato Soup
Equipment
- Dutch Oven or Soup Pot
- Knife and cutting board
Ingredients
- 1 lb Andouille sausage, sliced
- 1 medium Onion, diced
- 2 lbs Red potatoes, cubed
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Corn (frozen or canned)
- 1 tbsp Cajun seasoning
- 2 cloves Garlic, minced
Instructions
- Slice sausage and chop vegetables.
- In a large pot, brown the sausage. Remove sausage but keep drippings.
- Sauté onion in drippings until soft. Add garlic and Cajun seasoning.
- Add broth and potatoes. Boil, then simmer 15-20 mins until tender.
- Stir in cream, corn, and cooked sausage. Simmer 5 mins.
Notes
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
You will need red potatoes (washed and cubed, skin on or off depending on preference), Andouille sausage, onion, garlic, chicken broth, and heavy cream. For the spice blend, a high-quality Cajun or Creole seasoning (like Tony Chachere’s or Slap Ya Mama) is vital. Sweet corn can be fresh, frozen, or canned. The heavy cream is what transforms the spicy broth into a silky, rich soup.
Smart Substitutions
If Andouille is too spicy for your family, smoked kielbasa is an excellent substitute that still offers a smoky profile without the heat. You can substitute half-and-half or whole milk for the heavy cream if you want to cut calories, though the soup will be thinner. To thicken a milk-based soup, simply mash some of the cooked potatoes against the side of the pot. Yukon Gold potatoes are a great middle-ground substitute if you don’t have red potatoes; they are buttery and hold up reasonably well.
Step-by-Step Instructions
Prep Phase
Slice the Andouille sausage into coins about 1/4 inch thick. Dice your onion and mince the garlic. Wash your potatoes thoroughly and cut them into bite-sized 1-inch cubes. Having all your vegetables prepped is important because this soup cooks relatively quickly once you start. If you are using frozen corn, set it out to thaw slightly.
Cooking Phase
Heat a large Dutch oven or soup pot over medium-high heat. Add the sliced sausage and cook until it is browned and the fat has rendered. Remove the sausage with a slotted spoon, leaving the flavorful drippings in the pot. Add the onions to the drippings and sauté until translucent. Stir in the garlic and Cajun seasoning, cooking for 30 seconds until fragrant. Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender. Stir in the cream, corn, and cooked sausage. Simmer for another 5-10 minutes to heat everything through.
Pro Tips for Perfect Results
Technique Secrets
Rendering the fat from the sausage is a crucial step. That orange-hued oil is packed with flavor and forms the foundation of your soup base. Do not drain it unless there is an excessive amount! When adding the Cajun seasoning to the onions and garlic, you are “blooming” the spices, which releases their oils and intensifies the flavor more than if you just dumped them into the liquid.
Common Mistakes to Avoid
Be careful with salt. Cajun seasoning blends often contain a high amount of salt, and store-bought chicken broth can be salty too. Taste the soup before adding any extra salt. Also, do not let the soup come to a rolling boil once the heavy cream is added, as high heat can sometimes cause dairy to curdle or separate. a gentle simmer is all you need at the end.
Serving Ideas & Pairings
Presentation & Plating
Ladle the soup into wide bowls and top with fresh sliced green onions or chopped parsley for a burst of color. A sprinkle of extra shredded cheddar cheese or crumbled bacon on top never hurts. For those who love heat, keep a bottle of hot sauce on the table.
Pairing Suggestions
This rich soup demands some crusty bread for dipping. A baguette, cornbread, or garlic toast works perfectly to soak up the creamy broth. A simple green salad with a vinaigrette dressing helps cut through the richness of the soup, providing a crisp, refreshing contrast to the heavy, spicy meal.
The Best Homemade Loaded Potato Soup Recipe for Dinner
Timing Breakdown Table
| Step | Time | Notes |
| Prep | 15 min | Chopping veg and sausage |
| Sauté | 10 min | Browning meat and onions |
| Simmer | 20 min | Cooking potatoes |
| Finish | 5 min | Adding cream and corn |
| Total | 50 min | One pot meal |
Frequently Asked Questions
Is this soup very spicy?
It depends entirely on the sausage and seasoning you use. To make it mild, use Kielbasa sausage and a low-sodium Cajun blend, or use less of it.
Can I make this in a slow cooker?
Yes. Sauté the sausage and onions first, then add everything except the cream and corn to the slow cooker. Cook on low for 6-7 hours. Add cream and corn in the last 30 minutes.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove. Freezing is not recommended as dairy-based soups can separate when thawed.
Conclusion
This Creamy Cajun Potato Soup Recipe with Sausage and Corn is a celebration of bold flavors and comforting textures. It transforms humble ingredients into a restaurant-quality meal that is easy enough for any home cook to master. With the smoky sausage, tender potatoes, and spicy kick, it is sure to become a favorite in your winter rotation. Grab a spoon and enjoy the warmth of Louisiana in a bowl.
