Cajun Potato Soup – Creamy, Spicy, and Ready for Soup Night

I grew up on potato soup — the simple, milky, oniony kind that simmers away on the stove while everyone wanders through the kitchen, checking the pot. But years later, after discovering Cajun seasoning (and promptly putting it on everything but pancakes), I decided to give my old potato soup a little Louisiana soul.

I browned some smoky sausage, added onions, celery, and bell pepper (the Cajun holy trinity), stirred in potatoes and broth, and finished it with cream. The first spoonful was everything: creamy, hearty, and full of that cozy heat that warms you from the inside out. That’s how this Cajun Potato Soup was born — my mashup of classic comfort and bold Cajun flavor.

If you love a good homemade soup recipe that actually fills you up, or you’re always on the hunt for delicious soup recipes to add to your winter rotation, this one deserves a place at the top.

Why You’ll Love This Cajun Potato Soup

• Comforting but not bland — all the creaminess of potato soup with the boldness of Cajun recipes.
• One-pot soup dinner — perfect for busy nights.
• Cajun sausage potato soup vibes — smoky sausage + tender potatoes = no one leaves hungry.
• Customizable heat — make it mild for kids or spicy for chili lovers.
• Crockpot option — turn it into Crockpot Cajun Potato Soup and let it cook while you live your life.
• Twistable — turn it into Creamy Cajun Tortellini Soup just by adding pasta at the end.

Ingredients

For the soup

• 12 oz Andouille sausage, sliced (or smoked sausage/kielbasa)
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 small red bell pepper, diced
• 3 cloves garlic, minced
• 1 ½–2 lbs potatoes, peeled and diced (Yukon Gold or russet)
• 4 cups chicken broth
• 1–1 ½ tbsp Cajun seasoning (homemade or store-bought)
• 1 tsp smoked paprika (optional, for deeper flavor)
• ½ tsp dried thyme
• Salt and black pepper to taste

For the creamy finish

• 1 cup heavy cream or half-and-half
• ½ cup sour cream (optional, for tang)
• 2 tbsp flour + 2 tbsp butter (if you want it thicker)
• ½ cup shredded cheddar or pepper jack (optional, for extra richness)

For serving

• Chopped green onions
• Fresh parsley
• Extra Cajun seasoning
• Crusty bread

Step-by-Step Instructions

Step 1: Brown the sausage

Heat a large pot or Dutch oven over medium heat. Add a little oil if your sausage is lean. Add the sliced Andouille sausage and cook until browned on both sides, about 4–5 minutes. Remove to a plate and leave the drippings in the pot — that’s flavor gold.

Step 2: Sauté the “holy trinity”

In the same pot, add onion, celery, and bell pepper. Cook 4–5 minutes until softened and fragrant. Add the garlic and cook another 30 seconds. This is where that cozy Cajun smell starts filling your kitchen.

Step 3: Season it

Sprinkle in the Cajun seasoning, smoked paprika, thyme, salt, and pepper. Stir to coat the veggies. Toasting the spices for 30 seconds helps wake them up.

Step 4: Add potatoes and broth

Add your diced potatoes to the pot. Pour in the chicken broth and stir. Bring to a boil, then reduce to a simmer. Let cook 15–20 minutes, or until the potatoes are fork-tender.

Step 5: Make it creamy

You have two options here:

1. Rustic creamy: Use a potato masher to roughly mash some of the potatoes right in the pot — this thickens the soup without a roux.
2. Extra creamy: In a small pan, melt 2 tbsp butter, whisk in 2 tbsp flour, cook 1 minute, then whisk that into the soup.

Once the soup has thickened to your liking, stir in the heavy cream and sour cream. Add the browned sausage back in. Simmer 3–5 minutes more, just to heat through (don’t boil hard after adding dairy).

Taste and adjust — more Cajun for heat, more salt if needed.

How to Serve Cajun Potato Soup

This is what I call a soup dinner — not a little side soup, not a cup before the “real meal,” but the whole star of the show. I like to ladle big bowls of this creamy Cajun potato soup and top them with sliced green onions, chopped parsley, and an extra sprinkle of Cajun seasoning for color. If I have it, I add a little shredded cheddar or pepper jack on top — it melts into the soup and makes it even cozier.

Serve it with warm, crusty bread, cornbread, or even garlic toast. A simple green salad with lemon vinaigrette also balances the richness nicely.

If I’m making this for guests, I’ll keep it simmering low on the stove and put out toppings — cheese, green onion, hot sauce, bacon bits — so people can build their bowls. It’s also a great game-day soup because it has sausage, potatoes, and spice — all the “hearty” boxes are checked.

And if you’re building out a whole soup collection for your readers or your family, check out:

• Creamy Potato Soup (classic, no spice)
• Creamy Chicken Gnocchi Soup (Olive-Garden-style cozy)
• Butternut Squash Soup (for your fall/winter lineup)

They all sit happily in the same “delicious soup recipes” category.

How to Store Cajun Potato Soup

Fridge:
Let the soup cool to room temperature, then store it in airtight containers. It will keep in the refrigerator for up to 4 days. As it sits, the flavors actually deepen, and the soup thickens a bit (potatoes do that), so it tastes even better the next day.

Reheat:
Reheat gently on the stovetop over medium-low heat. If it has thickened too much, add a splash of broth or milk to loosen it. Avoid boiling hard once the cream is in — it can separate.

Freezer:
You can freeze this soup, but dairy and potatoes don’t always freeze perfectly. If you want to freeze it, here’s what I recommend:

• Make the soup without the cream.
• Cool and freeze up to 3 months.
• When ready to eat, thaw, reheat, then add cream/sour cream fresh.

Crockpot tip (Crockpot Cajun Potato Soup):
You can also make this in the slow cooker: add sausage, veggies, potatoes, broth, and seasoning and cook on LOW 6–7 hours or HIGH 3–4 hours. Mash a few potatoes, then stir in cream at the very end. Easy, hands-off Cajun soup.

Tips to Make Cajun Potato Soup Perfect

• Use Andouille if you can. It gives that signature Cajun flavor. Smoked sausage works too.
• Control the heat. Cajun blends vary — start with 1 tbsp, taste, then add more.
• Mash some potatoes. Best texture trick. Creamy, but with chunks.
• Add the dairy last. Keeps the soup silky, not curdled.
• Make it cheesy. A handful of pepper jack or cheddar turns it into a stick-to-your-ribs bowl.
• Brighten it. A squeeze of lemon at the end wakes up the richness.
• Vegetable boost. Add corn, okra, or spinach to make it more of a Cajun chowder.
• Gluten-free. Skip the roux and just mash potatoes to thicken.

Variations of Cajun Potato Soup

• Creamy Cajun Tortellini Soup: Make the base as written, then in the last 10 minutes add 2 cups refrigerated cheese tortellini. Simmer until tender. Boom — Cajun pasta soup.
• Cajun Sausage Potato Soup: Add more sausage (up to 1 lb) and skip the cream for a brothy, spicier version.
• Crockpot Cajun Potato Soup: Add everything except cream to slow cooker, cook low 6 hours, mash a few potatoes, stir in cream and sausage at the end.
• Chicken Cajun Potato Soup: Swap sausage for shredded rotisserie chicken; still use Cajun seasoning.
• Seafood version: Add shrimp in the last 5 minutes — very Cajun, very good.
• Lighter version: Use turkey sausage and half-and-half instead of heavy cream.
• Extra smoky: Add 1 tsp liquid smoke (sparingly!) or more smoked paprika.

This style of soup is incredibly forgiving — once you know the base (potatoes + Cajun + cream + sausage), you can riff a dozen ways.

FAQs

1. Is Cajun Potato Soup spicy?
It can be, but it doesn’t have to be. Start mild and let people add hot sauce.

2. Can I make this without sausage?
Yes — just skip the meat and use vegetable broth. Add corn or beans for protein.

3. Can I use frozen potatoes?
You can use frozen diced potatoes or hash browns in a pinch. Add 5–10 minutes.

4. How do I thicken it without flour?
Mash more potatoes or use a hand blender to blend part of the soup.

5. Can I make it dairy-free?
Yes — use coconut milk or an unsweetened plant cream and skip the cheese.

Final Thoughts

This Cajun Potato Soup is what I call “January cozy, July spicy.” It gives you the warmth of old-fashioned potato soup but with the bold flavor of Louisiana cooking. It’s a homemade soup recipe you can make on a weeknight, stretch to feed a crowd, and customize a dozen ways — including making it a Cajun sausage potato soup or even a creamy Cajun tortellini soup.

When you need a comforting soup dinner that still has personality, this is the one to make.

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Cajun Potato Soup

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• Author: Rosie
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Creamy Cajun Potato Soup with smoky sausage, tender potatoes, and bold Cajun seasoning. A cozy, one-pot soup dinner that’s easy to customize and perfect for cold days.

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Ingredients

Scale 1x2x3x

SOUP BASE

• 12 oz Andouille or smoked sausage, sliced
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 small red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 to 2 lbs potatoes (Yukon Gold or russet), peeled and diced
• 4 cups chicken broth
• 1 to 1 1/2 tbsp Cajun seasoning (to taste)
• 1 tsp smoked paprika (optional)
• 1/2 tsp dried thyme
• Salt and black pepper, to taste

CREAMY FINISH

• 1 cup heavy cream or half-and-half
• 1/2 cup sour cream (optional, for tang)
• 2 tbsp butter + 2 tbsp flour (optional, for thicker soup)
• 1/2 cup shredded cheddar or pepper jack (optional)

FOR SERVING

• Sliced green onions
• Fresh parsley
• Extra Cajun seasoning
• Crusty bread or cornbread

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Instructions

1. In a large pot or Dutch oven over medium heat, cook sliced Andouille sausage until browned. Remove sausage to a plate and leave drippings in the pot.

2. Add onion, celery, and diced bell pepper to the pot. Sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds.

3. Stir in Cajun seasoning, smoked paprika, thyme, salt, and pepper. Toast seasonings for 30 seconds.

4. Add diced potatoes and pour in chicken broth. Stir to combine. Bring to a boil, then reduce to a simmer. Cook 15–20 minutes, or until potatoes are tender.

5. For a thicker texture, mash some of the potatoes in the pot with a potato masher. (Optional: make a quick roux with 2 tbsp butter and 2 tbsp flour; whisk into soup.)

6. Stir in heavy cream and sour cream until blended. Return browned sausage to the pot. Simmer 3–5 minutes more without boiling.

7. Taste and adjust seasoning with more Cajun, salt, or pepper. Ladle into bowls and garnish with green onions and parsley.

Notes

Crockpot version: Add sausage (browned), veggies, potatoes, broth, and seasonings to slow cooker. Cook on LOW 6–7 hours or HIGH 3–4 hours. Mash a few potatoes, then stir in cream at the end.

Storage: Refrigerate up to 4 days. Reheat gently and add a splash of broth or milk if thickened.

Freezer tip: For best results, freeze before adding dairy. Reheat and stir in cream/sour cream when serving.

Variation: Add cheese tortellini in the last 10 minutes to make Creamy Cajun Tortellini Soup.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 4g
• Sodium: 1080mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 75mg