Cajun Potato Soup combines andouille sausage, potatoes, veggies, and a mix of Cajun spices, all brought together with good amount of rich heavy cream and cheddar cheese. It’s a spicy, creamy, and cozy dish that’s ideal for anyone craving a flavorful Cajun spin on traditional potato soup!
Most common questions:
What are the best potatoes for this soup?
Yukon gold potatoes since they keep their shape and give the dish a nice, hearty feel. Regular russet potatoes work just as well, so you can use those too.
Can you freeze this soup?
Absolutely! It freezes really well. Just let the soup cool down completely, then transfer it to a freezer-safe container and place it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it out and reheat it on low heat on the stovetop. You might want to add a splash more broth or milk if it ends up being too thick.
Ingredients you will need for this recipe:
- 12-ounce package of andouille sausage, cut into 1/4″ rounds
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and diced
- 4-5 garlic cloves, minced
- 3 tablespoons flour
- 4 large Yukon gold or russet potatoes, peeled and cut into 1″ cubes
- 4 cups chicken broth or stock
- 2 cups milk
- ½ cup heavy cream
- 3 teaspoons Cajun seasoning
- ½ cup shredded cheddar cheese
- salt and pepper, to taste
- fresh parsley for garnish
How to make this Creamy Cajun Potato Soup with Sausage:
Brown the sausage: In a big pot, heat up the 2 tablespoons olive oil over medium heat. When it’s hot, add in the 12 ounces of sliced sausage and cook it, stirring now and then, until it’s browned—this should take around 3-4 minutes. Once it’s done, take the sausage out of the pot and set it aside on a plate or in a bowl while you get the rest of the soup ready.
Cook the vegetables: To the same pot over medium heat, add the 1 small, chopped onion, 2 chopped celery stalks, and 2 diced carrots. Cook until softened, about 5-8 minutes. Add 4-5 minced garlic cloves and cook for another 30 seconds. Add in the 3 tablespoons of flour and cook for another minute while stirring.
Make the soup: Once the veggies are cooked, add in 3 tablespoons of Cajun seasoning, salt, pepper, 4 cups chicken broth or stock, and 4 potatoes, cubed. Lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are soft and tender.
Finish the soup: Add the sausage back into the pot and mix in 2 cups milk, 1/2 cup heavy cream and 1/2 cup shredded cheddar cheese. Let the soup simmer for another 3-5 minutes, or until everything is warmed up and the cheese is all melted.
Serve: Garnish with fresh parsley, cheddar cheese, and/or green onion and serve hot.
Cajun Potato Soup is a hearty and flavorful dish, so pairing it with sides that complement its bold, spicy flavors will elevate the meal. Here are some great options to serve with Cajun Potato Soup:
What to serve with Cajun Potato Soup
Crusty Bread or Garlic Bread: A warm, crusty bread or garlic bread is perfect for dipping into the soup. The crunch and flavor of the bread balance the creaminess of the soup while enhancing the meal with extra texture.
Side Salad: A fresh green salad with a light vinaigrette can provide a refreshing contrast to the richness of the soup. Try a simple mix of greens like spinach, arugula, and romaine, with cucumbers, tomatoes, and a tangy dressing.
Cornbread: Sweet or savory cornbread is another great option. It pairs wonderfully with the creamy, spicy flavors of the soup and can soak up the broth, adding a bit of sweetness or a soft texture to each bite. These jalapeno corn muffins are a great accompaniment to this soup.
Grilled Cheese Sandwich: A classic grilled cheese sandwich offers a crispy, melty companion to the hearty soup. The cheese contrasts well with the soup’s spiciness and provides a satisfying, comforting combination.
Roasted Vegetables: Lightly roasted vegetables like broccoli, Brussels sprouts, or bell peppers offer a nutritious and flavorful side dish. Roasting brings out their natural sweetness, which balances the Cajun spices in the soup.
Fried Okra: For a Southern touch, serve some fried okra alongside your soup. Its crispy texture and mild flavor are a great contrast to the spicy, creamy soup.
Jalapeño Corn Fritters: If you want to add a bit of heat and extra flavor, jalapeño corn fritters would be a fun and spicy pairing with Cajun potato soup.
These sides complement the rich, spicy, and creamy nature of Cajun Potato Soup, creating a well-rounded, satisfying meal.
Cajun Potato Soup Recipe
Cajun Potato Soup combines andouille sausage, potatoes, veggies, and a mix of Cajun spices, all brought together with good amount of rich heavy cream and cheddar cheese. It’s a spicy, creamy, and cozy dish that’s ideal for anyone craving a flavorful Cajun spin on traditional potato soup!
Ingredients
- 12-ounce package of andouille sausage, cut into 1/4″ rounds
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and diced
- 4-5 garlic cloves, minced
- 3 tablespoons flour
- 4 large Yukon gold or russet potatoes, peeled and cut into 1″ cubes
- 4 cups chicken broth or stock
- 2 cups milk
- ½ cup heavy cream
- 3 teaspoons Cajun seasoning
- ½ cup shredded cheddar cheese
- salt and pepper, to taste
- fresh parsley for garnish
Instructions
Brown the sausage: In a big pot, heat up the 2 tablespoons olive oil over medium heat. When it’s hot, add in the 12 ounces of sliced sausage and cook it, stirring now and then, until it’s browned—this should take around 3-4 minutes. Once it’s done, take the sausage out of the pot and set it aside on a plate or in a bowl while you get the rest of the soup ready.
Cook the vegetables: To the same pot over medium heat, add the 1 small, chopped onion, 2 chopped celery stalks, and 2 diced carrots. Cook until softened, about 5-8 minutes. Add 4-5 minced garlic cloves and cook for another 30 seconds. Add in the 3 tablespoons of flour and cook for another minute while stirring.
Make the soup: Once the veggies are cooked, add in 3 tablespoons of Cajun seasoning, salt, pepper, 4 cups chicken broth or stock, and 4 potatoes, cubed. Lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are soft and tender.
Finish the soup: Add the sausage back into the pot and mix in 2 cups milk, 1/2 cup heavy cream and 1/2 cup shredded cheddar cheese. Let the soup simmer for another 3-5 minutes, or until everything is warmed up and the cheese is all melted.
Serve: Garnish with fresh parsley, cheddar cheese, and/or green onion and serve hot.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 631Total Fat: 34gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 77mgSodium: 1884mgCarbohydrates: 63gFiber: 6gSugar: 11gProtein: 21g
The nutritional information provided for the recipes on this blog is an estimate and is based on standard ingredient portions. Actual nutritional values may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For precise dietary needs or concerns, please consult a healthcare professional or nutritionist.
