Why Make This Recipe
Cajun Potato Soup is a warm and flavorful dish that combines the hearty taste of potatoes with the distinct spices of Cajun cuisine. This soup is perfect for chilly days or when you need comfort food. It’s easy to prepare, filling, and packed with robust flavors that are sure to satisfy everyone at the table.
How to Make Cajun Potato Soup
Ingredients:
- Andouille sausage
- Potatoes
- Vegetables (such as celery, bell peppers, and onions)
- Cajun spices
- Heavy cream
- Cheddar cheese
- Salt
- Black pepper
- Olive oil or butter
Directions:
- In a large pot, heat olive oil or butter over medium heat.
- Add diced andouille sausage and cook until browned.
- Add chopped vegetables (celery, bell peppers, onions) and sauté until softened.
- Stir in diced potatoes and Cajun spices, then pour in enough water or broth to cover; bring to a boil.
- Reduce heat and let simmer until the potatoes are tender.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and black pepper to taste.
- Serve hot.
How to Serve Cajun Potato Soup
Cajun Potato Soup is best served hot in bowls. You can top it with additional shredded cheddar cheese, green onions, or even a dash of hot sauce for an extra kick. It pairs well with crusty bread or a side salad for a complete meal.
How to Store Cajun Potato Soup
If you have leftovers, let the soup cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers. It will last for about 2-3 months. To reheat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Cajun Potato Soup
- Use fresh vegetables for the best flavor.
- Adjust the level of Cajun spices based on your
Can I use milk instead of heavy cream?
Yes—use evaporated milk or half-and-half for a lighter but still creamy result. Add off heat to prevent curdling.What potatoes work best?
Yukon Gold hold their shape and stay velvety. Russets break down more, making the soup creamier/thicker.How spicy is it—and how do I control it?
Heat varies by Cajun blend and andouille. Start with 1 Tbsp seasoning; add more at the end. Keep hot sauce at the table.Gluten-free?
Most versions are naturally GF; just ensure your sausage and seasoning blend are certified GF.Can I make it vegetarian/vegan?
Yes: use veg broth, meatless sausage or extra beans/okra, coconut milk instead of cream, and nutritional yeast in place of cheese.heat preference.
- For a vegetarian version, you can skip the andouille sausage and add more vegetables.
- Make sure to stir well when adding the cheese to avoid clumping.
Make-Ahead & Meal-Prep
Chop-ahead kit: Dice sausage, potatoes, and veg up to 2 days in advance (store potatoes submerged in cold water; drain before cooking).
Freezer-friendly base: Cook soup through Step 5 (before cream/cheese). Cool, freeze up to 3 months. Reheat gently, then stir in cream/cheese to finish—this keeps the texture silky.
Leftovers that stay creamy: Reheat on low and add a splash of broth or milk if thick.
Variation
You can customize Cajun Potato Soup by adding other ingredients like cooked shrimp or chicken for added protein. You can also switch out the cheese for a different type, like pepper jack, for a spicier twist.
FAQs
Can I use milk instead of heavy cream?
Yes—use evaporated milk or half-and-half for a lighter but still creamy result. Add off heat to prevent curdling.
What potatoes work best?
Yukon Gold hold their shape and stay velvety. Russets break down more, making the soup creamier/thicker.
How spicy is it—and how do I control it?
Heat varies by Cajun blend and andouille. Start with 1 Tbsp seasoning; add more at the end. Keep hot sauce at the table.
Gluten-free?
Most versions are naturally GF; just ensure your sausage and seasoning blend are certified GF.
Can I make it vegetarian/vegan?
Yes: use veg broth, meatless sausage or extra beans/okra, coconut milk instead of cream, and nutritional yeast in place of cheese.
Cajun Potato Soup
Ingredients
Main ingredients
- 1 lb Andouille sausage Diced
- 4 medium Potatoes Diced (any type of potato can be used)
- 2 cups Vegetables (celery, bell peppers, onions) Chopped
- 2 tbsp Cajun spices Adjust according to heat preference
- 1 cup Heavy cream Can be replaced with coconut milk for dairy-free
- 1 cup Cheddar cheese Shredded; optional to substitute with another cheese
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil or butter For cooking
Instructions
Preparation
- In a large pot, heat olive oil or butter over medium heat.
- Add diced andouille sausage and cook until browned.
- Add chopped vegetables (celery, bell peppers, onions) and sauté until softened.
- Stir in diced potatoes and Cajun spices, then pour in enough water or broth to cover; bring to a boil.
- Reduce heat and let simmer until the potatoes are tender.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and black pepper to taste.
Serving
- Serve hot in bowls, topped with additional cheddar cheese, green onions, or hot sauce if desired.