This Creamy Cajun Potato Soup is the ultimate comfort food for anyone who loves a bit of Southern flair in their bowl. Featuring fork-tender Yukon Gold potatoes and spicy andouille sausage, this rich and velvety broth is packed with bold Louisiana flavor. It is the perfect hearty meal to warm you up on a chilly evening.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it takes the classic, cozy potato soup and gives it a spicy, smoky upgrade that is simply irresistible. The combination of the “Holy Trinity” of Cajun cooking—onion, celery, and bell pepper—creates a deep flavor base that sets this soup apart from traditional versions. It is incredibly satisfying, easy to make in under an hour, and highly customizable with your favorite toppings. Whether you are looking for a weeknight dinner or a crowd-pleasing potluck dish, this soup delivers a perfect balance of creamy texture and zesty heat.
Ingredients
- 5 Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning, or to taste
- Shredded cheddar cheese for garnish
- Sliced green onions for garnish
Step-by-Step Instructions
- Microwave the potatoes: Place the potato chunks in a large microwave-safe bowl with 2 to 3 tablespoons of water. Cover loosely and microwave on high, stirring occasionally, until the potatoes are nearly tender, about 5 to 8 minutes. Set these aside for later.
- Sauté the vegetables: In a large stock pot, heat the butter and olive oil over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté for 4 to 5 minutes or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute.
- Brown the sausage: Add the sliced andouille sausage to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the sausage is slightly browned and fragrant.
- Simmer with broth: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the pre-cooked potatoes and cook for another 12 to 15 minutes, or until the potatoes are fully tender and easy to pierce with a fork.
- Add cream and seasoning: Reduce the heat to low. Stir in the heavy cream and the Cajun seasoning. Allow the soup to heat through completely, but be careful not to let it reach a rolling boil.
- Garnish and serve: Ladle the warm soup into bowls. Top each serving with a generous amount of shredded cheddar cheese and sliced green onions. Serve immediately while hot.
Expert Tips / Pro Tips
To get the best results with your Creamy Cajun Potato Soup, start by picking the right spuds. Yukon Gold potatoes are ideal because they hold their shape well while contributing to a naturally creamy texture. If you prefer a soup that is even thicker, you can use an immersion blender to puree a portion of the soup before you stir in the heavy cream. Just be sure to leave some chunks for texture!
Another important tip is to chop your “Holy Trinity” (onion, celery, and pepper) into uniform, small pieces. This ensures that every bite has a balanced distribution of flavor and that the vegetables cook at the same rate. Finally, always keep the heat low after adding the heavy cream. High heat can cause the dairy to curdle, which would ruin the silky, velvety finish of your broth.
Variations & Substitutions
If you cannot find andouille sausage, you can easily substitute it with smoked sausage, kielbasa, or even a spicy chicken sausage. For those following a vegetarian diet, use vegetable broth and a plant-based spicy sausage alternative.
You can also play with the vegetable profile by adding corn, diced carrots, or even crawfish and shrimp for a true seafood gumbo-inspired potato soup. If you find the soup is not spicy enough, feel free to add a few dashes of your favorite hot sauce or an extra teaspoon of Cajun seasoning. For a lighter version, you can substitute the heavy cream with half-and-half, though the final result will be slightly less rich.
Serving Suggestions
This soup is a meal in itself, but it pairs beautifully with a side of crusty French bread or homemade cornbread to soak up every drop of the creamy broth. For a lighter pairing, serve it alongside a crisp green garden salad with a simple vinaigrette. If you want to go all out with the toppings, consider adding crispy bacon bits, a dollop of sour cream, or fresh chopped parsley to the garnish list.
Storage, Freezing & Reheating
To Store: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. Keep your garnishes like cheese and green onions in separate containers to maintain their texture.
To Freeze: You can freeze this soup for up to 3 months in a freezer-safe container. For the best texture, it is often recommended to freeze the soup before adding the heavy cream. When you are ready to eat, thaw the soup and add the cream during the reheating process.
To Reheat: Reheat the soup on the stovetop over medium-low heat, stirring frequently until warmed through. If using a microwave, heat in 1-minute intervals, stirring in between to ensure even heating.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 653 kcal |
| Total Fat | 48g |
| Saturated Fat | 23g |
| Sodium | 1404mg |
| Potassium | 1000mg |
| Carbohydrates | 33g |
| Fiber | 4g |
| Sugar | 6g |
| Protein | 23g |
Creamy Cajun Potato Soup
Ingredients
Equipment
Method
- Microwave the potatoes: Place the potato chunks in a large microwave-safe bowl with 2 to 3 tablespoons of water. Cover loosely and microwave on high, stirring occasionally, until the potatoes are nearly tender, about 5 to 8 minutes. Set these aside for later.5 Yukon Gold potatoes
- Sauté the vegetables: In a large stock pot, heat the butter and olive oil over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté for 4 to 5 minutes or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute.2 tablespoons butter, 1 tablespoon olive oil, 1 yellow onion, 2 stalks celery, 1 green bell pepper, 2 cloves garlic
- Brown the sausage: Add the sliced andouille sausage to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the sausage is slightly browned and fragrant.13.5 ounces andouille sausage
- Simmer with broth: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the pre-cooked potatoes and cook for another 12 to 15 minutes, or until the potatoes are fully tender and easy to pierce with a fork.5 Yukon Gold potatoes, 4 cups chicken or vegetable broth
- Add cream and seasoning: Reduce the heat to low. Stir in the heavy cream and the Cajun seasoning. Allow the soup to heat through completely, but be careful not to let it reach a rolling boil.1 cup heavy cream, 1 teaspoon Cajun seasoning
- Garnish and serve: Ladle the warm soup into bowls. Top each serving with a generous amount of shredded cheddar cheese and sliced green onions. Serve immediately while hot.Shredded cheddar cheese, Sliced green onions
Notes
FAQ
Can I make this soup in a slow cooker?
Yes! You can sauté the vegetables and brown the sausage first, then add everything except the heavy cream and garnishes to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the heavy cream during the last 30 minutes of cooking.
Is this soup very spicy?
The spice level depends mostly on the brand of andouille sausage and the amount of Cajun seasoning you use. Andouille is naturally smoky and spicy. If you prefer a milder soup, use kielbasa and start with just a half-teaspoon of Cajun seasoning.
What if I don’t have a microwave to pre-cook the potatoes?
No problem! You can simply add the raw potato chunks directly into the broth. You will just need to simmer the soup for a longer period (usually 20-25 minutes) until the potatoes are fork-tender before moving on to the cream and seasoning step.
Can I use red potatoes instead of Yukon Gold?
Absolutely. Red potatoes are waxier and will hold their shape even better than Yukon Golds. The soup might be slightly less “creamy” from the potato starch, but it will still taste delicious.