This Cajun Potato Soup is creamy, spicy, and full of smoky and savory bites from andouille sausage and melted cheddar. The texture is thick and comforting from tender diced potatoes and a splash of heavy cream, while the Cajun spices give it a bright, warm kick. It’s easy because everything cooks in one pot and comes together in under an hour. Serve it with crusty bread or a simple green salad for a satisfying weeknight meal; for a twist, try a baked version like the baked potato soup using hash browns if you want a heartier, cheesy top.
Why You’ll Love This Cajun Potato Soup
- One-pot comfort that’s fast to make and easy to clean up.
- Big, bold flavors from Cajun spices and smoky andouille sausage.
- Creamy texture from heavy cream and melted cheddar without being overly heavy.
- Flexible: use chicken or vegetable broth to suit your diet.
- Great for leftovers — flavors deepen overnight.
- Simple ingredients you likely already keep on hand.
- Works for weeknight dinners, casual gatherings, or a chilly weekend lunch.
- Garnish options let you tune heat and richness quickly.
What Is Cajun Potato Soup?
Cajun Potato Soup is a hearty, Southern-inspired soup that combines diced potatoes with the smoky bite of andouille sausage and the aromatic trinity of vegetables: onion, celery, and bell pepper. It tastes creamy and savory with a noticeable peppery, slightly smoky heat from Cajun spices. The cooking method is stovetop, starting with browning the sausage, then simmering potatoes and vegetables in broth until tender, and finishing with heavy cream and cheddar for richness. The vibe is pure comfort food — perfect for cold nights, easy weeknights, or a filling brunch option.
Ingredients for Cajun Potato Soup
For the Base
- Andouille sausage, sliced or diced
- Potatoes, diced
- Vegetables: onion, celery, bell pepper (chopped)
- Cajun spices
- Salt
- Pepper
- Chicken or vegetable broth
For the Sauce / Finish
- Heavy cream
- Cheddar cheese, shredded
To Serve
- Extra cheddar cheese (optional)
- Green onions (optional garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Andouille sausage: If you need a milder option, use smoked chicken sausage or turkey sausage. Label as optional swap and adjust Cajun spice to taste.
- Potatoes: Russets or Yukon Golds work best. Yukon Golds hold shape and add buttery texture; russets break down a bit more and can make the soup thicker.
- Vegetables: The classic trio (onion, celery, bell pepper) gives authentic flavor. If you’re short on one, double the others in small amounts.
- Cajun spices: Use a store blend or mix paprika, cayenne, garlic powder, onion powder, thyme, and oregano. Adjust heat by reducing cayenne.
- Broth: Chicken broth gives fuller flavor; vegetable broth keeps it vegetarian-friendly if you swap sausage for a plant-based protein.
- Heavy cream: For a lighter soup, use half-and-half (less rich) or a mix of milk and a tablespoon of cornstarch to help thicken.
- Cheddar cheese: Sharp cheddar gives more flavor; mild cheddar melts smoother. Pre-shred to avoid clumping.
- Salt & pepper: Add sparingly while cooking — the cheese and sausage add saltiness.
Step-by-Step Instructions
Step 1 – Brown the sausage
In a large pot over medium heat, cook the andouille sausage until browned and some fat renders out. Stir occasionally so pieces color evenly.
Visual cue: Sausage edges should be deep brown with some rendered oil in the pot.
Pro cue: Don’t overcook — browning is for flavor, not drying out the sausage.
Step 2 – Add potatoes and vegetables
Add the diced potatoes and chopped onion, celery, and bell pepper to the pot. Stir and cook for about 5 minutes to soften the vegetables slightly and coat potatoes in sausage flavor.
Visual cue: Vegetables should look glossy and start to soften.
Step 3 – Season
Sprinkle in Cajun spices, salt, and pepper. Stir to distribute the spices evenly over the potatoes and vegetables so they toast briefly for better flavor.
Pro cue: Taste toward the end of simmering and adjust seasonings; it’s easier to add more than to reduce.
Step 4 – Add broth and simmer
Pour in chicken or vegetable broth to cover the ingredients and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15–20 minutes.
Visual cue: Potatoes should be easily pierced with a fork.
Pro cue: Keep a gentle simmer to avoid breaking potatoes into mush.
Step 5 – Finish with cream and cheese
Stir in the heavy cream and shredded cheddar until the cheese melts and the soup becomes creamy and smooth. Heat through but do not boil after adding cream to avoid curdling.
Visual cue: Soup should be creamy, slightly thick, and cheesy strands will disappear as cheese melts.
Pro cue: If the soup gets too thick, thin with a splash of broth or milk.
Step 6 – Serve
Ladle into bowls and garnish with extra cheddar or green onions if desired. Serve hot.
Pro Tips for Success
- Pre-cut ingredients: Dice potatoes and veggies before you start so the cook process is smooth and timed.
- Even potato cuts: Cut potatoes into uniform pieces for even cooking.
- Browning matters: Take time to brown the sausage well—this builds a deeper, smoky base flavor.
- Control heat: Keep the simmer low once broth is added to prevent potatoes from falling apart.
- Cheese timing: Add shredded cheese off the active boil and stir gently so it melts evenly.
- Adjust cream: Start with a smaller amount of cream and add more for desired richness.
- Taste at the end: Always taste after cheese is melted; cheddar can add salt, so adjust salt last.
- Use a splash of acid: If it tastes flat, a small squeeze of lemon or splash of vinegar at the end brightens the flavors.
Flavor Variations
- OPTIONAL — Spicier Heat: Add extra cayenne or a few dashes of hot sauce when seasoning.
- OPTIONAL — Smokier Profile: Stir in a teaspoon of smoked paprika for more smokiness without extra sausage.
- OPTIONAL — Cheesy Broil: Transfer soup to an oven-safe dish, top with extra cheddar, and broil until bubbly for a gratin-like finish.
- OPTIONAL — Vegetable-Forward: Replace sausage with smoked tofu or mushrooms and use vegetable broth.
- OPTIONAL — Chunky to Smooth: Pulse half the soup with an immersion blender for a thicker, creamier texture while keeping chunks.
- OPTIONAL — Herb Brightness: Finish with fresh parsley or chives for a fresh contrast to the spice.
Serving Suggestions
- Serve with crusty bread or warm cornbread to soak up the creamy broth.
- Pair with a crisp green salad to balance richness.
- Offer pickled jalapeños or hot sauce at the table for extra heat.
- Top with a spoonful of sour cream for tang and cool contrast.
- For a casual meal, serve in bread bowls for fun presentation.
- Good for game day or a cozy family dinner — make a big pot and let guests help themselves.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the full soup and cool completely. Store in the refrigerator for up to 3 days. You can also cook up to the step before adding cream and cheese, then finish right before serving.
- Storage duration: Keep in the refrigerator for 3–4 days in an airtight container.
- Reheating best practices: Reheat gently on low heat on the stovetop, stirring frequently. Add a splash of broth or milk if the soup has thickened in the fridge. Avoid boiling after adding cream to keep a smooth texture.
- Texture changes: Potatoes absorb liquid over time and the soup may thicken. Thin with broth or milk when reheating. Cheese may firm up; stir until melted.
Storage and Freezing Instructions
- Freezing: This soup can be frozen, but dairy (heavy cream and cheddar) may change texture when thawed. For best results, freeze the soup before adding heavy cream and cheese.
- How to freeze: Cool the soup, transfer to freezer-safe containers leaving headroom, and freeze up to 3 months.
- Thawing & finishing: Thaw in the refrigerator overnight. Reheat gently, then stir in heavy cream and shredded cheddar until warmed and smooth.
- If you freeze the fully finished soup: Expect some separation; reheat slowly and whisk vigorously to recombine. If texture is grainy, finish with a splash of fresh cream and blend briefly.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 520 | 20 g | 35 g | 32 g | 4 g | 900 mg
Estimates vary by brands and portions.
FAQ About Cajun Potato Soup
- Q: Why is my soup too thin?
- A: Let it simmer uncovered to reduce, or mash some potatoes against the side of the pot to thicken. Add a bit more shredded cheese or a slurry of cornstarch and water to thicken quickly.
- Q: Why did the cream curdle?
- A: High heat can make cream separate. Remove from high heat and stir in cream slowly over low heat.
- Q: How do I know when potatoes are done?
- A: Potatoes are done when they are easily pierced with a fork and tender throughout.
- Q: Can I use other sausages?
- A: Yes — use smoked chicken or turkey sausage for a milder taste, or a plant-based smoked sausage if you prefer.
- Q: How can I reduce sodium?
- A: Use low-sodium broth, reduce added salt, and choose a lower-sodium sausage or rinse diced cooked sausage briefly to remove some surface salt.
- Q: Can I make this dairy-free?
- A: Yes. Use a dairy-free cream alternative (like coconut cream) and a dairy-free cheddar style shreds, keeping in mind flavor and texture will shift slightly.
TastyInspo Notes
- Finish with a swirl of heavy cream and a little cracked black pepper for a pretty bowl.
- Serve with small bowls of additional toppings: shredded cheddar, sliced green onions, and hot sauce so guests can customize.
- For a restaurant-style look, ladle into warm bowls and sprinkle a small pinch of smoked paprika on top.
- If you like contrast, add a few crisp croutons just before serving to keep crunch.
- Use a mix of sharp and mild cheddar for a balanced melt and flavor.
Troubleshooting
- Bland flavor: Brown the sausage better and taste for seasoning. Add a pinch more Cajun spice or a little acid like lemon or vinegar to brighten.
- Overcooked, falling-apart potatoes: Use gentler simmer and check potatoes earlier; choose Yukon Golds to hold shape better.
- Too salty: Add peeled, raw potato chunks and simmer briefly to absorb some salt (remove before serving), or add unsalted broth and cream to dilute.
- Burnt bottom: Reduce heat and stir often. If some bits stuck, transfer soup to a clean pot to finish to avoid burnt taste.
- Cheese clumping: Use freshly shredded cheese rather than pre-shredded (which has anti-caking agents). Melt off-heat or on low, stirring slowly.
- Thin texture after sitting: Reheat gently and mash some potatoes or add a small cornstarch slurry for body.
Final Thoughts
This Cajun Potato Soup is a simple one-pot meal that balances creamy comfort with bold, spicy notes. It’s forgiving, quick, and easy to adapt — a reliable choice for dinners when you want something warm, filling, and flavorful.
Conclusion
For another take on potato-forward soups and ideas to pair with this recipe, see the helpful Cajun Potato Soup recipe on I Am Homesteader.
Cajun Potato Soup
Ingredients
For the Soup Base
- 1 pound Andouille sausage, sliced or diced Use smoked chicken sausage or turkey sausage for a milder option.
- 4 cups Potatoes, diced Russets or Yukon Golds work best.
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 1 cup Bell pepper, chopped
- 2 tablespoons Cajun spices Use a store blend or mix of spices.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
- 4 cups Chicken or vegetable broth Chicken broth yields fuller flavor.
For the Finish
- 1 cup Heavy cream Or use half-and-half for a lighter option.
- 1 cup Cheddar cheese, shredded Sharp cheddar is recommended.
To Serve
- 1/2 cup Extra cheddar cheese (optional) For garnish.
- 1/4 cup Green onions (optional) For garnish.
Instructions
Preparation
- In a large pot over medium heat, cook the andouille sausage until browned.
- Add the diced potatoes, chopped onion, celery, and bell pepper to the pot. Stir and cook for about 5 minutes.
- Sprinkle in Cajun spices, salt, and pepper, stirring to distribute evenly.
Cooking
- Pour in chicken or vegetable broth to cover the ingredients and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15–20 minutes.
- Stir in the heavy cream and shredded cheddar until melted and the soup is creamy.
Serving
- Ladle into bowls and garnish with extra cheddar or green onions if desired.
